Butterscotch Almond Cheesecake
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Butterscotch Almond Cheesecake
  Butterscotch    Cheesecakes    Cakes    Nuts    Almonds  
Last updated 6/12/2012 12:42:15 AM. Recipe ID 1223. Report a problem with this recipe.
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      Title: Butterscotch almond cheesecake
 Categories: Desserts, Cheesecakes, Cakes, Nuts
      Yield: 12 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Unbleached flour
    1/3 c  Sugar
    1/4 c  Almonds; toasted
    1/4 ts Salt
      7 tb Unsalted butter; chilled and
           Cut into pieces
      1    Egg yolk
    1/4 ts Almond extract

MMMMM--------------------------FILLING-------------------------------
      4    8oz packages cream cheese;
           At room temperature
  1 1/2 c  Sugar
    1/4 c  Scotch whisky
      1 tb Vanilla extract
      4 lg Eggs
      2 c  Sour cream

MMMMM--------------------BUTTERSCOTCH TOPPING-------------------------
      2 c  Sugar
    2/3 c  Plus 1 T scotch whisky
    2/3 c  Whipping cream
    1/4 c  Unsalted butter
    3/4 c  Toasted almonds; very
           Coarsely chopped
           Sweetened whipped cream
 
  Crust:  Preheat oven to 350F.  Line the bottom of a 9-inch
  springform, pan with 3-inch high sides, with foil. Butter and flour
  foil. Blend first 4 ingredients in processor until nuts are finely
  chopped. Add butter, yolk and extract and blend until mixture begins
  to gather together. Press onto bottom (not sides) of prepared pan.
  Bake until golden, about 25 minutes. Transfer to rack, cool 10
  minutes. Release cake pan sides from crust. Gently turn out crust
  onto rack, peel off foil and cool. Place crust back into pan and
  reattach pan sides. Maintain oven temperature.
  
  Filling:  Using electric mixer, beat cream cheese, 1 1/4 cups sugar,
  Scotch and vanilla in a large bowl until well blended. Add eggs, one
  at a time, beating just until combined. Pour into crust-lined pan.
  Bake cheesecake until set at edges, but centre 3-inch area still
  moves slightly when pan is shaken, about 50 minutes. Place on rack
  and cool 10 minutes.
  
  Mix sour cream with remaining 1/4 cup sugar.  Spoon sour cream
  mixture over cheesecake.  Bake 10 minutes. Transfer cheesecake to
  rack and cool 10 minutes.  Run small sharp knife around top edge of
  pan to loosen cake. Chill overnight.  (Can be made 2 days ahead)
  
  Topping:  Stir sugar and 2/3 cup Scotch in heavy large saucepan over
  medium heat until sugar dissolves. Increase heat and boil without
  stirring until syrup turns golden, occasionally brushing down sides
  of pan with pastry brush dipped in water and swirling pan. Add 2/3
  cup cream and butter (mixture will bubble) and stir until smooth.
  Cool 10 minutes. Stir in 1 tablespoon Scotch.  Let stand until cool,
  but still pourable, about 2 hours.  Mix in 1/2 cup almonds
  
  Spoon all but 1/2 cup butterscotch topping over cheesecake (remove
  remainder for another use) Sprinkle with remaining 1/4 cup chopped
  almonds. Refrigerate up to 1 hour.
  
  Run sharp knife around pan sides to loosen cake. Release pan sides.
  Spoon cream into pastry bag fitted with star tip. Pipe cream over top
  edge of cake. 




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Recipe ID 1223 (Apr 03, 2005)

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