Try this White Chocolate-Amaretto Cheesecake recipe, or contribute your own.
Suggest a better descriptionFrom: Max.Bloomfield@corp.sun.com (Max Bloomfield) Date: Tue, 25 Jul 1995 00:51:10 -0800 (PDT) Need: 10 inch spring form, double foil wrap outside to proof against leaks Time: 1 hour prep, plus baking and chilling Start: Day before serving Oven temp: 350 degrees F., middle rack 1. Crust- place graham crackers and almonds in food processer, and pulse until finely chopped. Pour into springform, then by hand mix in brown sugar and melted butter until it all sticks together. Mold mixture to bottom and half way up the sides of the pan. Press firmly into the seam around the bottom so theres no hidden spaces. Leave no holes. Bake in pre-heated oven for 8-10 minutes. Allow to cool on rack. Place a water bath into oven on middle rack now. When cool, grease the exposed top half of the sides of the pan lightly. 2. Cake- At medium speed in large mixing bowl (preferably stainless steel) beat cream cheese until totally smooth. Continue mixing, and add eggs one at a time, beating thoroughly between each. Mix in rest of cake ingredients until well combined. Poor into cooled crust. 3. Baking- Bake for 60-70 minutes in already hot water bath. Cooking time can vary greatly due to many factors here, so you know its ready when it passes the clean toothpick test (Test about 1 1/2 inch from edge of cake). The cake should be almost set. Allow to cook for an hour in an open oven with the heat off. Remove from oven very carefully, place on wire rack, cover pan with two layers of paper towels, and then a plate. Allow to cool 3-4 hours, then cover with plastic wrap and refrigerate for at least 24 hours. 4. Depanning and garnishing- When fully cool, gently release the pans hasp. Warming the sides of the pan *slightly* with a hair dryer can help depanning. The idea is to soften the thin layer of butter between the pan and the cake without softening the cake or the crust. Toss almond slices with a bit of confectioners sugar, and sprinkle over cake. Garnish center of cake with a few curls of dark or bittersweet chocolate. Cut cake with a hot knife. Tips for cheesecakes in general: If you can, allow to cool in the open oven. The slower it cools, the better. Use an oven thermometer if you have it. Ive cooked in a lot of ovens where the dial markings had little to no bearing on the actual oven temperature. The more even your oven heat, the less the chance of cracks. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (224g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 882 | ||
Calories from Fat: 645 (73%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 71.7g | 96 % | |
Saturated Fat 39.7g | 198 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 224.5mg | 69 % | |
Sodium 764.5mg | 26 % | |
Potassium 318.7mg | 8 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 46.9g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 882
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.