항상 치즈를 사랑하는 것 — 제 남편도 그렇게.
우리는 곧 자신의 생일을 축하되기 때문에, 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.
더, 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….
잘, 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!
아몬드 - 체리 치즈 케잌
(구획: 내 테이블들 몫까지)
4 온스 (110 지) almond biscotti or any other type of almond cookie
2 스푼 무염 버터, 녹은
Butter the bottom and sides of a 8-inch (20.5 cm) springform 팬.
푸드 프로세서, 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. 비축. Prepare the filling.
2 스푼 무염 버터
15 온스 (425 지) drained jarred Bing or other dark sweet cherries
2 스푼 신선한 레몬 주스, 분할 된
1-1/2 컵 과립 설탕, 분할 된
2 tablespoons almond extract, or amaretto
2 (8 온스 또는 227 지) 크림 치즈, 부드럽게
2 큰술 옥수수 전분
3 달걀, 상온에서
3/4 컵 사워 크림
1 술 순수한 바닐라 추출액
1 teaspoon almond extract
1/4 찻 숟가락 소금
로 예열 오븐 300 도로 F ( 약 150 도 C).
In a saucepan over medium-high heat, 버터를 녹여. Add the cherries and 1 tablespoon of the lemon juice. Cook for about 1 분. Sprinkle with the ¼ cup of sugar and cook, 교반, 용 3-5 분. 그때, 안으로 약동하십시오 2 tablespoons of almond extract/amaretto and cook for 1 분. 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, 소금.
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 cm) of hot water. 에 대한 굽는다 1 시간.
Turn off the oven and let the cheesecake cook in the warm oven, without opening the door, 용 1 hour longer. Remove from the water bath and place on a wire rack. 한편, 토핑을 준비.
For the Topping:
1 컵 사워 크림
1/4 컵 과립 설탕
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/4 cup sliced almonds, toasted
그릇에, whisk together the sour cream, 설탕, and both vanilla and almond extracts. Spread the topping over the warm cheesecake. Sprinkle with the almonds. Bake at 300 도로 F (약 150 도 C) 약 8 minutes or until the topping looks slightly set.
Remove from the oven and let cool for about 1 시간. 적어도 냉장 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. 즐겨!!!
주의: This recipe is based on Almond and Cherry Cheesecake from Williams-Sonoma Cake book, 피. 64. I made a few modifications to the original recipe.