[onlypaid]
by Chef Shannon Kuprewicz
Summary: Restaurant Style Cheesecake
Cooking time (duration): 90 minutes
Number of servings (yield): 12
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Ingredients
Crust:
- 1C ground almonds
- 2/3C graham cracker crumbs
- 3 TBS sugar
- 3 TBS melted butter
Filling:
- 8oz package cream cheese – room temperature
- 8oz mascarpone Italian cheese – room temperature – Mascarpone cheese is best known as the smooth and luscious highlight of Tiramisu, mascarpone is a triple crème cow’s milk cheese with a texture often compared to American cream cheese. Mascarpone is a very tender and smooth, yet thick cheese but easy to spread. With a variety of serving possibilities, the traditional tiramisu of ladyfingers, liqueur and mascarpone is one of the most popular. The rich, velvety creation is also excellent lightly sweetened and thinned with a little cream to adorn fresh summer fruit and berries.
- 1/14/c Sugar
- 1 tsp Almond Extract
- 2 tsp Amaretto Liquor
- 4 eggs
- Chocolate sauce
Instructions
Crust:
- Preheat oven to 350 degrees.
- Line 10 inch round spring-form pan with 3layers of aluminum foil. Place pan in larger roasting pan.
- In a bowl combine dry ingredients. Add butter. Use enough butter to gently hold its shape.
- Coat spring-form pan evenly with mixture.
- Bake for 12 minutes until toasted.
- Reduce heat to 325 degrees.
Filling:
- In a separate bowl combine cream cheese and mascarpone cheese.
- Cream together with mixer.
- Add sugar and cream with mixer.
- Add almond extract and Amaretto Liquor.
- Add each egg separately and blend.
- Scrape bowl with spatula and blend.
- Pour filling into crust spring pan.
- Put spring pan onto larger baking pan with hot tap water. Fill half way to side of spring pan.
- Bake spring pan at 325 degrees for 1 ¼ hours.
- Remove and cool at room temperature.
- Cut slices and place on serving plates.
- Dollop each slice with whip cream and sprinkle with chocolate sauce.
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