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
We are able to follow the history of meal recipes far back into the far past, in fact as far as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts are some tablets in the Sumerian language which recount 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 people feel wonderful. During Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also informs us how the ancient cooks used many different spices and herbs, including many that are still in use today such as bay, rue and dill. As our culinary historical trip moves on a few more years there were some books published in the 1300s - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals on the menus of the wealthy. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as coriander, parsley, and basil. These new foods and spices prompted an explosion in manuscripts on cooking, many of which are kept safe in academic collections. By the arrival of the 1900s, cookery books are greatly in demand as a result of increased literacy, more free time and having more money. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Amaretto Cheesecake With Apricot Glaze recipe.
