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Butterscotch Almond Cheesecake

Title: BUTTERSCOTCH ALMOND CHEESECAKE is a home-style recipe made with Title Butterscotch Almond Cheesecake and Categories Desserts Cheesecakes Cakes Nuts. Serves 12.

Illustrative photo

Ingredientes

• 1 cup
• 1/3 cup
• 1/4 cup
• 1/4 tsp
• 7 tsp

Preparo (prévia)

1. 1

   FILLING---------------------------------- 4 8oz packages cream cheese;

2. 2

   Crust: Preheat oven to 350F.

3. 3

   Butter and flour foil.

4. 4

   Blend first 4 ingredients in processor until nuts are finely chopped.

5. 5

   Add butter, yolk and extract and blend until mixture begins to gather together.

6. 6

   Press onto bottom (not sides) of prepared pan.

7. 7

   Bake until golden, about 25 minutes.

8. 8

   Transfer to rack, cool 10 minutes. Release cake pan sides from crust.

9. 9

   Gently turn out crust onto rack, peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.

10. 10

    Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in a large bowl until well blended.

11. 11

    Add eggs, one at a time, beating just until combined.

12. 12

    Pour into crust-lined pan.

13. 13

    Bake cheesecake until set at edges, but centre 3-inch area still moves slightly when pan is shaken, about 50 minutes.

14. 14

    Place on rack and cool 10 minutes.

15. 15

    Mix sour cream with remaining 1/4 cup sugar.

16. 16

    Spoon sour cream mixture over cheesecake.

17. 17

    Bake 10 minutes.

18. 18

    Transfer cheesecake to rack and cool 10 minutes.

19. 19

    Run small sharp knife around top edge of pan to loosen cake.

20. 20

    Chill overnight. (Can be made 2 days ahead)

21. 21

    Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds.

22. 22

    Refrigerate up to 1 hour.

23. 23

    Run sharp knife around pan sides to loosen cake.

24. 24

    Release pan sides.

25. 25

    Spoon cream into pastry bag fitted with star tip.

26. 26

    Pipe cream over top edge of cake.

27. 27

    Bon Appetit Magazine May 1993