Text 4969, 86 rader
Skriven 2010-12-14 17:44:00 av Dave Drum (1:18/200.0)
Ärende: Gourmet 166
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Cheesecake w/Chocolate Almond Crust
 Categories: Desserts, Cheesecake, Fruit, Chocolate
      Yield: 1 servings
 
MMMMM-------------------CHOCOLATE-ALMOND CRUST------------------------
    3/4 c  Blanched whole almonds;
           - toasted lightly
     20    Thin chocolate wafer cookies
    1/4 c  Unsalted butter; softened
    1/3 c  Sugar
    1/2 ts Almond extract
    1/4 ts Salt

MMMMM-----------------------CHERRY TOPPING----------------------------
    3/4 ts Unflavored gelatin
      1 tb Water
      3 c  Pitted picked-over fresh
           - tart cherries
    1/4 c  + 2 tb sugar
      1 tb Fresh lemon juice
    1/4 ts Almond extract

MMMMM-----------------------CHEESE FILLING----------------------------
     16 oz Cream cheese; softened
      1 c  Sugar
      3 tb All-purpose flour
      3 lg Eggs
      8 oz Container sour cream
      2 ts Vanilla
    1/2 c  Cherry juice reserved from
           - making topping
 
  Make crust: Preheat oven to 350oF.
  
  In a food processor pulse almonds until ground. Add chocolate
  wafer cookies and grind fine. Add butter, sugar, almond
  extract, and salt and pulse until combined well. Transfer
  mixture to a 9-inch springform pan and press evenly onto
  bottom and 1 inch up side. Bake crust in middle of oven 10
  minutes and transfer to a rack to cool. Crust may be made 3
  days ahead and kept, covered, at room temperature.
  
  Make topping: In a very small bowl sprinkle gelatin over
  water and let stand about 1 minute to soften. In a heavy
  saucepan bring cherries, sugar, and lemon juice to a boil,
  stirring. Remove pan from heat and reserve 1/2 cup juice
  for filling. To mixture remaining in pan add gelatin mix
  and almond extract and stir until gelatin is dissolved.
  
  Make filling: In a bowl with an electric mixer beat cream
  cheese with sugar until smooth. Beat in flour and add eggs
  1 at a time, beating after each addition. Beat in sour
  cream, vanilla, and reserved cherry juice until combined
  well.
  
  Pour filling into crust and bake in middle of oven 50 mins.
  (Cake will not be set in center but will set as it cools.)
  Transfer cake in pan to a rack to cool completely. Chill
  cake, loosely covered, 1 hour. Remove side of pan, transfer
  cake to a plate. Spread topping evenly over cake. Chill cake,
  loosely covered, at least 2 hours and up to 3 days.
  
  July 1997 | Gourmet
  
  Makes 1 cake
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Good cooking is when things taste of what they are. - Curnonsky
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)