Lemon and almond cheesecake
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Lemon and almond cheesecake
  Lemon    Almonds    Cheesecakes  
Last updated 6/12/2012 12:59:21 AM. Recipe ID 22290. Report a problem with this recipe.
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      Title: Lemon and almond cheesecake
 Categories: Try it, Cheesecake
      Yield: 1 9"-cake
MMMMM--------------------COOKING LIVE #CL8973-------------------------

MMMMM---------------------ALMOND DOUGH BASE--------------------------
    1/2 c  Flour
    1/2 c  Ground almonds
      2 tb Sugar
      1 pn Salt
      3 tb Butter; unsalted
      1    Egg yolk
      1 ts Vanilla extract

MMMMM-----------------------CHEESE FILLING----------------------------
      2 tb White rum
      2 tb Juice, lemon
      1 tb Unflavored gelatin
  1 1/2 lb Cream cheese; without
           Vegetable gum, softened
    1/2 c  Cream
      4    Egg whites
    2/3 c  Sugar

MMMMM----------------------SUGARED ALMONDS---------------------------
      1 c  Blanched sliced almonds
      1 tb Egg whites
    1/2 c  Sugar

MMMMM------------------------LEMON GLAZE-----------------------------
      2 tb Juice, lemon
    1/3 c  Water
      1 tb Gelatin
    2/3 c  Apple jelly
      1 dr Yellow food coloring
  For the dough, mix dry ingredients in a bowl and rub in butter with
  fingertips until very fine, but still cool and powdery. Whisk egg and
  vanilla and stir into dough with a fork. Press dough together in bowl
  and turn into a buttered 9-inch spring form pan. With floured
  fingertips, press dough evenly into pan bottom. Dock dough with a
  fork and bake at 350 degrees about 15 minutes, until golden. Cool the
  base in the pan.
  For the filling, combine the rum and lemon juice in a bowl and
  sprinkle the gelatin on the surface. Allow to soak for 5 minutes,
  then place the bowl over a small pan of gently simmering water to
  melt the gelatin, about 4 to 5 minutes. Remove the bowl from the pan
  and cool the gelatin slightly.
  Beat the cream cheese by machine until it is soft and light, scraping
  the bowl and beaters often. Beat in the cream smoothly. Set aside the
  cream cheese mixture. Combine the egg whites and sugar in the bowl of
  an electric mixer and heat over simmering water, whisking constantly
  until the egg whites are hot and the sugar is dissolved. Beat on
  mixer with whip until cold and firm. Beat 1/4 of the cream cheese
  mixture into the dissolved gelatin, then beat the gelatin mixture
  into the remaining cream cheese. Fold in the meringue. Pour the
  filling into the prepared pan and refrigerate to set, about 6 hours
  or overnight.
  For the almonds, combine almonds and egg white in a roasting pan and
  rub between palms of hands to coat evenly. Add sugar and stir in.
  Bake at 325 degrees about 20 minutes, stirring often, until well
  toasted and sugar has caramelized slightly. Cool and store in a tin
  or jar at room temperature.
  For glaze, combine juice, water and gelatin and allow to soak. Bring
  jelly to a boil and add gelatin mixture; bring to a boil and remove
  from heat. Cool and pour onto chilled cheesecake. Unmold cheesecake
  and press sugared almonds around side.
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 22290 (Apr 03, 2005)

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