Ingredients
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted &
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted ----cake-----
24 oz cream cheese, softened
14 oz condensed milk
3 eggs
ALMOND EXTRACT TOPPING
1/3 cup dark brown sugar, firmly pac
1/3 cup whipping cream
1/2 cup slivered almonds, chopped &
Directions
Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press
firmly on bottom of 9-inch springform pan. In a large mixer bowl,
beat cream cheese until fluffy. Gradually beat in condensed milk
until smooth. Add eggs and extract. Pour into pan. Bake at 425 for
10 minutes, then at 300 for one hour. Top with Almond Praline
Topping and chill.
Almond Praline Topping: In a small saucepan, combine sugar and cream.
Cook and stir until sugar dissolves. Simmer 5 minutes or until
thickened. Remove from heat; stir in almonds.
Servings: 1 servings
Almond Praline Cheesecake Recipe brought to you by Recipe Ideas
Categories: Candy; Cheesecake; Dessert; Nut
The History of Recipes
Experts have traced the existance of recipes way back into the far past, in truth as far back as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these old recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian 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 those who drank it feel blissful. During Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and dill. Closer to modern times, we have two interesting recipe books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of that time. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including coriander, parsley, and basil. These new foods and tastes prompted an increase in cookery books, some of which are now in academic collections. During the succeeding few centuries, the upper-class families of Wesstern Europe tried to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books are starting to become popular as a result of more people being able to read, people having more leisure time and being a little richer. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Almond Praline Cheesecake recipe.
