Ingredients
CRUST
1 cup graham wafer crumbs
1/2 cup almonds, chopped toasted unblanched
2 tbsp sugar
1/4 cup butter, melted
FILLING
4 package cream cheese(250g), softened
1 cup sugar
3 tbsp flour
4 each eggs
1 cup sour cream
1/4 cup amaretto di saronno liqueur
GLAZE
1/2 cup apricot jam
1 tbsp amaretto di saronno liqueur
Directions
CRUST: Combine ingredients; press onto bottom of a 9-inch springform
pan.
Set aside. FILLING: Combine cream cheese, sugar, and flour,
mixing until well
blended. Add eggs, one at a time, mixing just until
combined.Blend in sour cream and liqueur; pour over crust. Bake
in 450F oven 10 minutes. Reduce oven temperature to 250F;
continue baking for 1 hour. Run knife around rim of pan ; cool on
wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat
until
warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired. Makes 10-12 servings.
Servings: 1 servings
Amaretto Cheesecake With Apricot Glaze Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cheesecake; Dessert; Fruit; Sauce
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into ancient history, certainly as far as early Egypt, and potentially, even further back. Having said that, mostly, these old records were just basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. During Roman times 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times used many different spices, including many that are still in use today for example thyme, rue and dill. During the succeeding few centuries, the rich and powerful families of the West competed to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes common in their social group. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Amaretto Cheesecake With Apricot Glaze recipe.
