Wednesday, January 6, 2010
behold the cheesecake
So this is me tackling the goal of making foods that scare me. Cheesecake has always been scary to me. But look. I made one and if I do say so myself, it was delicious.
The recipe is from the Magnolia Cookbook and since people asked for it, here's the recipe:
Preheat oven to 325 degrees.
Crust: In a medium-sized bowl, combine 1 cup flour with 1/4 cup powdered sugar and 1 cup finely chopped toasted almonds. Cut in the butter until the ixture resembles coarse crumbs. Press into the bottom of a buttered 10-inch springform pan. Bake for 10 minutes. Remove from oven and cook on rack.
Filling: In a large bowl, on the low speed of a mixer, beat 2 pounds (4 eight-once packages) of cream cheese until VERY smooth. Gradually add 1 1/4 cups sugar. Add 5 large eggs, one at a time. Make sure you stop the mixer several times and scrape the sides and bottom of the boal. Stir in 2 TB heavy cream and 1 TB vanilla.
Pour the batter into the pan and set the pan on a baking sheet. Bake until edges are set and center momves only slightly when pan is shaken, about an hour. Remove the cheesecake to add topping.
Topping: 3 chopped heath bars (3/4 cup) and 3/4 cup chopped toasted almonds. Sprinkle both evenly ove the top of cake and return to oven to cool. Turn off the heat and using a wooden spoon to keep oven door slightly ajar, cook cake in oven for 1 hour before removing. Cover and refrigerate for 12 hours.
Remove cake from refrigerator at least 15-30 inutes before cutting and serving.