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
Food Tip |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
This Recipe for Butterscotch Almond Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
If you enjoy this Butterscotch Almond Cheesecake Recipe - you should enjoy the recipe collections you can find on the websites below:
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Butterscotch Almond Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Hunger is the best sauce in the world. |
| Cervantes |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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
Butterscotch Almond Cheesecake Recipe brought to you by Recipes To-Go