1 no ingredients
Directions
1 1/2 c vanilla wafer crumbs
: 1/2 c blanched whole almonds,
: roasted and finely chopped
: 1/4 c melted butter
: 1 tb Amaretto
: 24 oz cream cheese
: 1 c sugar
: 4 eggs
: 1/3 c whipping cream
: 1/3 c blanched whole almonds,
: toasted and ground
: 1/4 c Irish cream liqueur
1-1/2 c sour cream
: 1 tb sugar
: 1/2 ts vanilla extract
Combine first four ingredients. Firmly press mixture evenly on
bottom of lightly greased 10-inch springform pan. Bake at 350 degrees
for 10 minutes, then cool. Beat softened cream cheese at high speed
with an electric mixer until light and fluffy. Gradually add one
cups sugar, beating well. Add eggs, one at a time, beating after each
addition. Stir in whipping cream and next 3 ingredients. Pour into
pan. Bake at 350 degrees for 50 minutes. Turn oven off and leave
cheesecake in oven for 30 minutes. Combine sour cream and next 2
ingredients. Stir and spoon over cake. Sprinkle 1/4 cup almonds
around the edge. Bake at 500 degrees for 5 minutes. Cool; chill. Walt
MM
Makes 12 servings.
Date: Thu, 12 Sep 96 20:22:10
+0000
Servings: 12 servings
Amaretto Irish Cream Cheesecake-Rec.foods Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cheesecake; Dessert; Irish
The History of Recipes
We can trace the history of `recipes` way back into ancient history, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts are some 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 making drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef tells us how the chefs of Roman times used many different aromatic flavours, including some that we all recognise such as bay, fennel and dill. Later on, we have a couple of interesting cookery books dating from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the rich people of that time. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas prompted an eruption in recipe publications, many of which still exist in private libraries. For the next few years, the rich families of Europe tried to serve the most exotic banquets, and consequentially the best chefs and their recipe collections became highly prized. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down popular recipes of the day. By the advent of the twentieth century, cooking publications are increasing in popularity mostly due to better eduction, people having increased leisure time and disposable income. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Amaretto Irish Cream Cheesecake Rec.foods recipe.
