The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Blackberry Cheese
Chocolate Glaze
Cocoa Cake Icing
Blackie's Cocoa Cake
Zwetchkenkuchen
Banana Nut Cake
Chocoberry Mousse
Chocolate Chip Cheese
White Brownies
Italian Cheese
Sachertorte
Buche de Noel
Apple Cake
Honey Pound Cake
Banana Cake
Fig Orange Cake
Peach Shortcake
Applesauce Cake
Fudge Banana Cake
Rum Cake
Carrot Fruitcake
Cherry Cheesecake
Apricot Crumbcake
Brownie Cheese
Cherry Yogurt Cheese
Choco Cherry Cheese
Creamy Chilled Cheese
Lemon Cheese
No-Bake Cheese
Chocoberry Cheese
Blueberry Coffee
Crumb Coffee
Sour Cream Coffee
Real Coffee
Fat Free Apple
Apple Nut
Ribbon of Cherry Cheesecake

    Ingredients:

      1 cup sliced almonds
      1 cup graham cracker crumbs
      1/3 cup butter or margarine, melted
      21 ounces (1 can) cherry filling
      3/4 cup plus 2 tablespoons (divided) granulated sugar
      2 tablespoons cornstarch
      1/2 teaspoon almond extract
      4 packages (8 ounces each) softened cream cheese
      3 tablespoons amaretto liqueur
      1 tablespoon lemon juice
      1 teaspoon vanilla extract
      3 eggs, slightly beaten

    Directions:

    In a skillet over medium heat, toast almonds. Remove from heat; chop finely. In a  medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb  mixture evenly 2 inches up the sides and over the bottom of a 10--inch springform pan. Set  aside.

    In an electric blender or food processor container, puree cherry filling until smooth.  Pour pureed cherry filing into a medium saucepan. Combine 2 tablespoons granulated sugar  and cornstarch; stir into cherry filling. Cook, stirring constantly, over a low heat until  mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.

    In a mixing bowl with a electric mixer, combine cream cheese, remaining 3/4 cup sugar,  Amaretto, lemon juice and vanilla; beat until fluffy. Add eggs all at once, beating on low  speed just until mixed. Do not over beat.

    To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared  crust. Top with about 1/3 cup of the cherry puree. Swirl cherry mixture into cream cheese  mixture using a knife or spatula. Repeat layers twice, ending with cherry puree. Reserve  remaining puree.

    Bake in a preheated 350 degrees oven 60 to 65 minutes or until the center appears  nearly set when gently shaken. Do not let the top crack. Cool on wire rack. Let chill. To  serve, spoon a generous tablespoon of puree on serving plate. Place cheesecake wedge on  top of puree.

    NOTE: When baking cheesecake, set a shallow baking dish filled with water on the lower  shelf of the oven. Bake cheesecake on shelf in middle of the oven. The resulting  cheesecake will be creamy without the usual dry outer edge.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster