berkshiregirl

Cooking, Crafting, Creating, Living

I’m Thankful For CHEESECAKE!!! November 22, 2011

Filed under: Recipes,Uncategorized — berkshiregirl @ 2:40 pm
Tags: , ,

I know, I know this is a duplicate recipe.  But who doesn’t love cheesecake!!!

Amanda’s New York Style Cheesecake

(It’s in the oven, check back soon for a photograph.)

Crust –

  • 1 1/2 cups original almond biscotti (crumbled)

  • 1/2 cup ground raw almonds

  • 1/4 cup packed brown sugar

  • 1/2 cup salted butter (melted)

  • 1/2 tsp almond extract (optional)

Filling –

  • 4 8oz Packages Philly Cream Cheese (room temp)

  • 1 cup granulated sugar

  • 3 tbls. flour

  • 5 large eggs (room temp)

  • 1/3 cup heavy cream

  • 1 tbls. lemon zest

  • 1/2 tsp vanilla extract

Topping –

  • 1 1/2 cup sour cream

  • 3 tbls granulated sugar

  • 1/2 tsp vanilla extract

  • 1 tbls. lemon zest (optional)

Start by combining biscotti, almonds, brown sugar, almond extract, and butter in a medium mixing bowl.  Make sure that butter is fully incorporated into crumbs.  Transfer to 9″ springform pan and press into bottom and about 1″ up sides of pan.  Refrigerate.

Next, in a large mixing bowl, combine softened cream cheese, flour and sugar.  Mix until smooth.  (I don’t have a stand mixer or electric mixer so all of this is done “by hand”  I use a wooden spoon and a bit of brute force, but manage to make a very smooth cake. ) Now add eggs, one at a time, stirring each in completely.  Add heavy cream and extracts and stir until incorporated.  Pour over refrigerated crust and place in 350 degree oven for 15 minutes.  After 15 minutes lower oven temperature to 250 degrees and continue to bake for 1 1/2 hours.

Remove cheesecake from oven.  Cake should be firm on the sides and only slightly “wabbly” in the center.  Set on wire rack while you prepare the filling.

For the filling, combine sour cream, sugar and vanilla.  Spread topping over cake and bake and additional 15 minutes at 250 degrees.

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