Aldo's Cheesecake

A few years ago Hannah and I played music for a wedding reception at a restaurant called Aldino's. I know the recipe comes from Aldo's:) After we finished up playing they offered us some cheesecake with fresh strawberries, if you know us we don't like cheesecake and never had, it's just to cheesy! Well this one changed our opinion of it that widely loved dessert, the creaminess and not to sweetness made it just right. When we got home we told our Mom how wonderful it was and said we would have to take her there for some very soon. We ended up going about a week later, but when the waiter gave us the cheesecake it was not the same:( Such a disappointment........2 weeks ago upon looking in the newspaper I saw a recipe for Aldo's cheesecake which looked like it might be similar to the texture of Aldino's. So this morning we made it to bring to our church potluck, of course we had to get a picture and taste it to make sure it was not poisonous:) It turned out very good, and quite similar to the one we had at Aldino's, next time we are going to change a few things around and see if we can't get a closer replica of the real thing.

Aldo's Cheesecake

Crust 1 cup graham cracker crumbs 1/2 cup crushed walnuts 4 tablespoons unsalted butter, softened Filling 2/3 cup sugar 2 pounds cream cheese (4 [8-ounce] packages), softened 2 large eggs 1 egg yolk Sour Cream Glaze 6 ounces (about 3/4 cup) sour cream 2 tablespoons plus 2 teaspoons powdered sugar Fruit Garnish Seasonal berries (strawberries, raspberries, blackberries, blueberries) Pinch of sugar Squeeze of lemon juice Sprinkle of dry vermouth

DIRECTIONS For Crust: Heat oven to 325 degrees. Lightly butter an 8-by-11 1/2-inch rectangular baking dish. Mix walnuts, graham cracker crumbs and softened butter together. Press evenly into bottom of prepared baking dish. For Filling: Mix sugar and cream cheese together until completely smooth. Add whole eggs and yolk in three additions, occasionally scraping down the sides of the mixing bowl, until eggs are fully incorporated. Carefully pour cream cheese, egg and sugar mixture over Crust and spread evenly. Bake 30-35 minutes, gently rotating pan after 15 minutes so the cheesecake will bake evenly. Remove baking dish from oven, place on a wire rack and cool completely before covering with plastic wrap and refrigerating overnight or for up to 3 days. For Sour Cream Glaze: Just before serving, mix sour cream with powdered sugar. Glaze the cheesecake with a thin layer of the sour cream mixture. Using a serrated knife, cut lengthwise down the center of the baking dish and then crosswise into individual portions, wiping the knife with a damp cloth after each cut. Plate, garnish with the Fruit Garnish, and serve. For Fruit Garnish: Toss berries with sugar, lemon juice, and dry vermouth.

NUTRITION INFORMATION Makes 12 servings, each (using 2 cups sliced strawberries in the topping) 440 calories (74.0 percent calories from fat), 37 g fat, 155 mg cholesterol, 300 mg sodium, 22 g carbohydrates, 1 g dietary fiber, 8 g protein.