Butterscotch Almond Cheesecake Recipe




Butterscotch Almond Cheesecake Ingredients


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

A Recipe for
Butterscotch Almond Cheesecake

 

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Dyspepsia is the remorse of a guilty stomach.

A. Kerr



This Butterscotch Almond Cheesecake recipe is one of many in our Dessert Category.






Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.


This Recipe for Butterscotch Almond Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.



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Mothers, food, love, and career, the four major guilt groups.

Cathy Guisewite



He was a very valiant man who first adventured on eating oysters.

James I


This is a recipe for Butterscotch Almond Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


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Butterscotch Almond Cheesecake recipe - a tasty recipe for you to add to your collection!

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

Rev. 2:7



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You don't sew with a fork, so I see no reason to eat with knitting needles.

Miss Piggy, on eating Chinese Food



Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.

Mark Twain



Butterscotch Almond Cheesecake

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

Madeleine L'Engle (1918--) American author.






Butterscotch Almond Cheesecake 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

Serves: 12

 

 

 

 

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