BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Fruit - Cherry-cherry-cherry Cheesecake

Famous Authors (View All Authors)

Post by :JohnInPrinceton Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1094

Click below to download : Fruit - Cherry-cherry-cherry Cheesecake (Format : PDF)

Fruit - Cherry-cherry-cherry Cheesecake

For topping:
3/4 cup dried tart cherries
1 (1-pound) bag frozen pitted Bing cherries, thawed, drained, juice reserved
1/2 cup cherry jam
2 tablespoons brandy
1 tablespoon cornstarch

For crust:
1/3 cup whole almonds
2/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted

For filling:
3 (8-ounce) packages cream cheese, room temperature
1 1/3 cups sugar
4 large eggs
2 tablespoons lemon juice
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 cup sliced almonds, toasted

Make topping: Combine dried cherries and reserved juice from thawed cherries in medium saucepan. Bring to boil. Remove from heat. Cover; let steep 20 minutes.

Mix cherry jam, brandy and cornstarch in small bowl to blend. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about 1 minute. Cool slightly; chill until cold.

Make crust: Finely grind almonds in processor. Add cracker crumbs, sugar and butter. Process until clumps form. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill 30 minutes.

Make filling: Position rack in center of oven; preheat to 350°F. Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times. Transfer filling to crust. Bake until edges of cheesecake are puffed and center is just set, about 50 minutes. Remove from oven. Run knife around pan sides to loosen cake. Chill cake uncovered overnight.

Release pan sides from cake. Transfer cake to platter. Spoon topping evenly over cake, leaving 1/2-inch border around edge. Garnish cake with sliced almonds.

Serves 10.

If you like this book please share to your friends :

NEXT BOOKS

Fruit - Cherry - Cherry-vanilla Ricotta Muffins

Nonstick cooking spray 2 cups unbleached all-purpose 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1 tablespoon grated lemon zest 1/2 to 2/3 cup sugar 1 cup ricotta cheese 1 cup buttermilk 2 large eggs 1 tablespoon fresh lemon juice 1 tablespoon plus 1/2 teaspoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter, melted 1 1/2 cups cherries (fresh or frozen, un-defrosted), pitted and sliced or 1 cup dried cherries Preheat the oven to 350 degrees. Lightly spray 8 standard (2 1/2-inch-diameter) muffin cups with nonstick spray. Combine the flour, salt, baking powder, baking soda, lemon zest,

PREVIOUS BOOKS

Fruit - Cherries Jubilee Crepes

Amount Measure Ingredient -- Preparation Method 8 Crepes (recipe follows) 2 (3 oz) Pkg cream cheese 1 tablespoon cherry brandy 3 tablespoons powdered sugar 1 ( 16 oz) can pitted dark sweet cherries -- or fresh 2 tablespoons sugar 1/8 teaspoon nutmeg 1 tablespoon cornstarch 1 1/2 teaspoons lemon juice 1/4 cup brandy Crepes: 2/3 cup flour 2 eggs 3 tablespoons butter, melted 1/2 teaspoon salt 1 cup milk 2 teaspoons sugar For crepes, blend all ingredients until smooth. Refrigerate at least 2 hours or over nite. Heat a 7 or 8 " skillet.

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Fruit - Cherry-cherry-cherry Cheesecake

Fruit - Cherry - Cherry-vanilla Ricotta Muffins

Fruit - Cherries Jubilee Crepes