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Ingredientes
- 1 3/4 c. Whole blanched almonds Vegetable oil
- 1 3/4 c. Sugar
- 1/4 c. Cool water
- 1 1/2 Tbsp. Butter, room temp.
- 2 lb Cream cheese, room temp.
- 1/2 c. Lowfat sour cream
- 1 tsp Vanilla
- 4 x Large eggs, room temp. & slightly beaten
Direcciones
- Since THE day for sweethearts is coming up I thought maybe I'd get us started on recipes for Valentine's Day....from "The Perfect Cheesecake"....serves 8-10.
- 1. Place oven rack in center of oven; heat to 350 . Place almonds in single layer in ungreased shallow baking pan. Bake, shaking pan occasionally, til almonds are golden brown, about 6min. Remove almonds from pan; cold completely.
- 2. Brush a baking sheet very lightly w/ oil; reserve.
- 3. Combine 1-1/4C of sugar and the water in heavy non aluminum 1-1/2qt pan.
- Cook over medium heat til sugar is dissolved. Cover pan; simmer 3min.
- Uncover pan. Cook over medium heat, swirling syrup constantly, til it begins to smell fragrant and to color slightly.
- 4. Add in 1-1/4C of almonds to syrup and stir quickly w/ metal spoon. Continue cooking, stirring gently once or possibly twice, only til mix is golden brown. Immediately pour onto reserved baking sheet; cold praline to room temp.
- 5. Coat bottom and sides of 8x3" cheesecake (not springform) pan w/ butter.
- Chill pan.
- 6. Cut cream cheese into 1" cubes; place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, til smooth. Gradually beat in remaining 1/2C sugar, the lowfat sour cream and vanilla. Continue beating, scraping down sides of bowl as needed, til mix is smooth.
- 7. Continue beating at medium speed while gradually adding Large eggs, about 1/4C at a time, to cheese mix, beating well and scraping down sides of bowl after each addition.
- 8. Break cooled praline into small pcs. Grind in small batches in motar & pestle or possibly food processor til coarsely minced; fold thoroughly into cheese mix.
- 9. Pour batter into prepared pan; spread top smooth. Gently rotate pan several quarter turns to settle batter.
- 10. Place pan in 13x9x2" baking dish or possibly pan. Pour warm tap water into dish til it reaches a level halfway up outside of cheesecake pan. Bake in center of oven at 350 til center of cake is set and top is light brown, about 1-1/2hours.
- 11. Remove pan immediately from water; transfer to wire rack away from drafts. Let cold undisturbed til sides and bottom of pan are completely cooled to room temp.
- 12. To unmold, carefully loosen sides of cheesecake w/ sharp thin knife.
- Center an inverted serving plate over cheesecake; invert and tap bottom of pan gently to release cake; remove pan.
- 13. Chill cake uncovered overnight or possibly at least 8hrs. Cover cake loosely w/ plastic wrap; chill til serving time.
- 14. Chop remaining 1/2C almonds. Sprinkle almonds in border around top of cake. Serve cake cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 8 servings | |
| Calories 825 | |
| Calories from Fat 542 | 66% |
| Total Fat 62.33g | 78% |
| Saturated Fat 26.89g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 242mg | 81% |
| Sodium 435mg | 18% |
| Potassium 430mg | 12% |
| Total Carbs 55.35g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 49.68g | 33% |
| Protein 17.1g | 27% |
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