من همیشه دوست داشتم cheesecakes — و بنابراین شوهر من.

Since we will be celebrating his birthday soon, I decided to make one instead of a regular birthday cake.

The marvelous recipe that I am about to share with you was tested and approved by both of us several years ago when we still lived in California. It is so special that we have never forgotten it.

Plus, it was also approved by a veritable cheesecake expert — a British colleague of my husband at Stanford Hospital. According to her, this was the best cheesecake that she had ever eaten in her life (and she’s tried lots of cheesecakes). Another of my husband’s colleagues also enjoyed it so much that he even asked my husband why I didn’t produce them for sale. With a young babe in arms, unfortunately I couldn’t….

خوب, I kept the recipe for myself up until now. Instead of selling it, I prefer to share with you. Although today may not be your birthday, your presence here is always very special to me. It’s more valuable than money.

When you try it, I hope that it makes you smile as wide as it will certainly make my beloved husband smile. For him, always the best — and for you as well.

Make it now. Make it for special occasions. Make it for the holidays… Because it’s never too often to indulge yourself and your loved ones with such a culinary jewel.

Thanks again for stopping by!

XX

بادام و گیلاس کیک پنیر

خدمت 8

(بخش: از جدول من به شما)

For the Crust:

عناصر:

4 اونس (110 G) almond biscotti or any other type of almond cookie

2 tablespoons unsalted butter, آب شده

دستورالعمل ها:

Butter the bottom and sides of a 8-inch (20.5 سانتی متر) springform pan.

در پردازنده مواد غذایی, grind the cookies to a fine powder. Transfer to a bowl, add the melted butter, and mix until evenly combined. Place in the prepared pan and spread in an even layer over the bottom. Completely wrap the outside of the springform pan with a double thickness of wide aluminum foil. ذخیره. Prepare the filling.

For the Filling:

عناصر:

2 tablespoons unsalted butter

15 اونس (425 G) drained jarred Bing or other dark sweet cherries

2 tablespoons fresh lemon juice, divided

1-1/2 cups granulated sugar, divided

2 tablespoons almond extract, or amaretto

2 (8 اونس و یا 227 G) پنیر خامه ای, نرم

2 tablespoons cornstarch

3 تخم مرغ, در دمای اتاق

3/4 فنجان خامه ترش

1 قاشق چای خوری عصاره وانیل خالص

1 teaspoon almond extract

1/4 قاشق چای خوری نمک

دستورالعمل ها:

از پیش گرم کردن فر را 300 F درجه ( در حدود 150 درجه C).

In a saucepan over medium-high heat, melt the butter. Add the cherries and 1 tablespoon of the lemon juice. Cook for about 1 دقیقه. Sprinkle with the ¼ cup of sugar and cook, تکان دهنده, برای 3-5 دقیقه. سپس, stir in the 2 tablespoons of almond extract/amaretto and cook for 1 دقیقه. Let cool down.

Using a stand mixer, beat the softened cream cheese and 1 ¼ cups sugar with the paddle on medium-high speed until smooth. Beat in the cornstarch. Add the eggs one at a time, beating until incorporated. Beat in the sour cream, the remaining 1 tablespoon lemon juice, vanilla and almond extracts, و نمک.

Pour the cherry mixture into the pan and spread it evenly, without marring the crumb layer. Pour in the filling and spread it to the pan edges.

Set the pan inside a large roasting pan and fill with about 1-inch (2.5 سانتی متر) of hot water. Bake for 1 hour.

Turn off the oven and let the cheesecake cook in the warm oven, without opening the door, برای 1 hour longer. Remove from the water bath and place on a wire rack. Meanwhile, prepare the topping.

For the Topping:

عناصر:

1 فنجان خامه ترش

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon almond extract

1/4 cup sliced almonds, toasted

دستورالعمل ها:

در یک کاسه, whisk together the sour cream, قند, and both vanilla and almond extracts. Spread the topping over the warm cheesecake. Sprinkle with the almonds. Bake at 300 F درجه (در حدود 150 درجه C) برای حدود 8 minutes or until the topping looks slightly set.

Remove from the oven and let cool for about 1 hour. یخچال به مدت حداقل 8 hours or up to overnight. Run a knife around the edges of the pan gently. Remove the pan sides. Place the cheesecake, on the pan bottom, on a serving plate and refrigerate until serving. لذت بردن!!!

یادداشت: This recipe is based on Almond and Cherry Cheesecake from Williams-Sonoma Cake book, p. 64. I made a few modifications to the original recipe.