| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | 8 | -10 | ||
INGREDIENTS
| 1 3/4 | c | Whole blanched almonds |
| Vegetable oil | ||
| 1 3/4 | c | Sugar |
| 1/4 | c | Cold water |
| 1 1/2 | tb | Butter; room temp. |
| 2 | lb | Cream cheese; room temp. |
| 1/2 | c | Sour cream |
| 1 | ts | Vanilla |
| 4 | Eggs; room temp. & slightly beaten |
INSTRUCTIONS
Since THE day for sweethearts is coming up I thought maybe I'd get us started on recipes for Valentine's Day....from "The Perfect Cheesecake"....serves 8-10. 1. Place oven rack in center of oven; heat to 350°. Place almonds in single layer in ungreased shallow baking pan. Bake, shaking pan occasionally, til almonds are golden, about 6min. Remove almonds from pan; cool completely. 2. Brush a baking sheet very lightly w/ oil; reserve. 3. Combine 1-1/4C of sugar and the water in heavy non aluminum 1-1/2qt pan. Cook over medium heat til sugar is dissolved. Cover pan; simmer 3min. Uncover pan. Cook over medium heat, swirling syrup constantly, til it begins to smell fragrant and to color slightly. 4. Add 1-1/4C of almonds to syrup and stir quickly w/ metal spoon. Continue cooking, stirring gently once or twice, only til mix is golden. Immediately pour onto reserved baking sheet; cool praline to room temp. 5. Coat bottom and sides of 8x3" cheesecake (not springform) pan w/ butter. Refrigerate pan. 6. Cut cream cheese into 1" cubes; place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, til smooth. Gradually beat in remaining 1/2C sugar, the sour cream and vanilla. Continue beating, scraping down sides of bowl as needed, til mix is smooth. 7. Continue beating at medium speed while gradually adding eggs, about 1/4C at a time, to cheese mix, beating well and scraping down sides of bowl after each addition. 8. Break cooled praline into small pieces. Grind in small batches in motar & pestle or food processor til coarsely chopped; fold thoroughly into cheese mix. 9. Pour batter into prepared pan; spread top smooth. Gently rotate pan several quarter turns to settle batter. 10. Place pan in 13x9x2" baking dish or pan. Pour hot tap water into dish til it reaches a level halfway up outside of cheesecake pan. Bake in center of oven at 350° til center of cake is set and top is light brown, about 1-1/2hours. 11. Remove pan immediately from water; transfer to wire rack away from drafts. Let cool undisturbed til sides and bottom of pan are completely cooled to room temp. 12. To unmold, carefully loosen sides of cheesecake w/ sharp thin knife. Center an inverted serving plate over cheesecake; invert and tap bottom of pan gently to release cake; remove pan. 13. Refrigerate cake uncovered overnight or at least 8hrs. Cover cake loosely w/ plastic wrap; refrigerate til serving time. 14. Chop remaining 1/2C almonds. Sprinkle almonds in border around top of cake. Serve cake cold. Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Feb 07, 1998
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