How To make Amaretto Whisper Cheese Cake
-JUDI M. PHELPS 1 1/2 c Chocolate wafer crumbs
1 c Almonds -- finely chopped and
-lightly toasted 3/4 c Butter
softened
1/3 c Sugar
:
FILLING----------- 3 8 oz. packages cream cheese
-softened 1 c Sugar
4 Eggs
1/3 c Heavy cream
1/4 c Plus 1 teaspoon Amaretto
TOPPING:
2 c Sour cream
2 tb Sugar
1 t Amaretto
Lightly toasted slivered -almonds (for garnish)
CRUST: Combine crumbs, almonds, butter and sugar in a bowl. Press into bottom and sides of a 9-inch springform pan. FILLING: Cream cheese and sugar together in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Add cream and Amaretto. Beat until light. Pour into crust. Bake at 375 degrees F. for 40 minutes. Let stand for 5 minutes on wire rack. Filling will not be set. TOPPING: Combine sour cream, sugar and Amaretto. Spread evenly on cake. Bake 5 to 10 minutes; top will still be jiggly in center. Cool completely on rack. Cover lightly and chill overnight. Remove from springform pan. Place almond slivers around outside edge of top of cake. Serves 10 servings. Source: Cooking for Applause. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
How To make Amaretto Whisper Cheese Cake's Videos
Italian Cookbook Author Marcella Hazan's famous 3 INGREDIENT TOMATO SAUCE What's her secret???
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The idea behind this tomato sauce is simple. You simmer a can of your San Marzano Peeled Tomatoes with half a yellow onion and 5 Tablespoons of butter, a pinch of salt....pull the onion out at the end.....and voila....a right red, velvety tomato sauce that's perfect for dipping, spaghetti, pizza, lasagna and more. Give it a try...it's so easy to make and taste so good!
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Martha Collison's Mini Lemon & Rose Cakes | Waitrose
Martha Collison's pretty cupcakes are simple to make and full of zesty lemon and delicate rose flavour.
Preparation time: 20-25 minutes
Cooking time: 15 minutes
Makes: 12
Ingredients:
50g butter, plus extra for greasing
100g caster sugar
3 Waitrose British Blacktail Large Free Range Eggs
1 tsp rose water
100g plain flour
½ tsp baking powder
Finely grated zest of 1 lemon
Cooks’ Ingredients Rose Petals, to serve
For the icing:
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