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Butterscotch Almond Cheesecake Recipe

Butterscotch Almond Cheesecake recipe and other nuts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Butterscotch Almond Cheesecake recipe  PDF

CRUST 1 c Unbleached flour
1/3 c Sugar
1/4 c Almonds toasted
1/4 ts Salt
7 T Unsalted butter chilled and
Cut into pieces 1 Egg yolk
1/4 ts Almond e tract
FILLING 4 8oz packages cream cheese
At room temperature 1 1/2 c Sugar
1/4 c Scotch whisky
1 T Vanilla e tract
4 lg Eggs
2 c Sour cream
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 e tract and blend until mi ture 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 mi er, 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. Mi sour cream with remaining 1/4 cup sugar. Spoon sour cream mi ture 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 (mi ture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool, but still pourable, about 2 hours. Mi 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. Bon Appetit Magazine May 1993

Butterscotch Almond Cheesecake recipe and other nuts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
222 people have voted
Last Reviewed on 2018-09-26

Wednesday, Sep 26 2018 Download & Print Butterscotch Almond Cheesecake recipe  PDF   Nuts recipes RSS   Thumsb up

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