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
Transcribed cooking instructions as a concept can be traced way back into history, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cook books were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few you will know like thyme, fennel and parsley. Over the next few hundred years, the upper-class families of the West strove to serve the most extravagent meals, and as a consequence, cooks and their recipes were at a premium. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 20th century, cookery publications were starting to become popular mostly as a result of more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Butterscotch Almond Cheesecake recipe.
