CRUST
1 cup unbleached flour
1/3 cup sugar
1/4 cup almonds, toasted
1/4 tsp salt
7 tbsp unsalted butter, chilled and
1 cut into pieces
1 egg yolk
1/4 tsp almond extract
FILLING
4 8oz packages cream cheese
1 at room temperature
1 1/2 cup sugar
1/4 cup scotch whisky
1 tbsp vanilla extract
4 large eggs
2 cup sour cream
BUTTERSCOTCH TOPPING
2 cup sugar
2/3 cup plus 1 t scotch whisky
2/3 cup whipping cream
1/4 cup unsalted butter
3/4 cup toasted almonds, very
1 coarsely chopped
1 sweetened whipped cream
Directions
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 extract and blend until mixture 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 mixer, 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.
Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream
mixture 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 (mixture will bubble) and stir until smooth.
Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool,
but still pourable, about 2 hours. Mix 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
Servings: 12 servings
Butterscotch Almond Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Nut
The History of Recipes
It is possible to trace the history of written recipes way back into the far past, in truth as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians is a collection of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled some documents describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient Romans were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like basil, mint and dill. Moving on, we have a couple of interesting recipe books which appeared in the 14th Century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are not about the curry that we all know today, but instead accounts of the types of meals on the menues of the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including coriander, parsley, basil and rosemary. These new spices and herbs prompted an increase in manuscripts on cooking, most of which are now in private cookery archives. During the following few centuries, the wealthy families of Europe competed with each other to lay on the most exotic meals, and as a result the best cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe books were in high demand, mostly as a result of increased literacy, people having more leisure time and having more money. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Butterscotch Almond Cheesecake recipe.
