INGREDIENTS

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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