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
Historians have tracked the existence of recipes way back into ancient history, in truth as far back as the ancient Egyptians, and maybe further still. In practice though, these, early records were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As our culinary historical trip moves to more modern times we have two books which date from the 14th Century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that appears on menues today, but instead accounts of the types of meals served to the rich people of that time. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new tastes led to a surge in recipe manuscripts, some of which are kept safe in private cookery archives. Over the next few centuries, the rich families of Europe tried to offer the most exotic banquets, and consequentially the best cooks and their collection of recipes could command a high salary. However, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing recipes to allow everyone to enjoy them. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Butterscotch Almond Cheesecake recipe.
