How To make Lemon Almond Cheesecake w/Biscotti Crust
Biscotti Crust: :
2 lg almond biscotti, (3/4 c finely ground)
1/2 c unsalted butter -- at room temperature
1/4 c granulated sugar
1/2 c all-purpose flour
Lemon Almond Cheesecake Filling: :
2 lbs cream cheese
1 c mascarpone cheese
1 1/2 c granulated sugar
2 lg eggs
2 1/2 tsps lemon zest finely chopped
2 tbsps fresh lemon juice
:
Garnish: --- 1 c sliced almonds
Make the biscotti crust:
Position rack in the center of the oven and preheat to 350?F.
Place the biscotti in the bowl of the food processor fitted with the metal chopping blade. Pulse the machine at 3 to 4 second intervals until the biscotti are finely ground. Set aside.
In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid) using the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 4 minutes, until light and creamy. Add flour and the biscotti crumbs to the creamed mixture and blend for 30 seconds, until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust until it's golden brown, approximately 20 minutes. Remove the pan from the oven, place on a wire rack and allow to cool completely.
Make the cheesecake:
In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid), using the paddle attachment, beat the cream cheese on medium speed until light and smooth. Add the mascarpone and sugar and continue to beat on medium speed until well blended, approximately 2 minutes. Take care NOT to "whip" much air into the cheese mixture (this will cause the cake to fall when cooling). With the mixer on medium speed add the eggs one at a time, scraping down the side of the bowl after each addition. Blend in the lemon zest and lemon juice.
Pour the mixture on top of the cooled crust. Wrap the 9-inch springform pan with aluminum covering the bottom and sides so no water might leak through. Place the springform pan inside a metal roasting pan. Fill the roasting pan with water, being careful not to splash any of the water into the cheesecake mixture, until it comes approximately 1/4 of the way up the side of the springform pan. Bake for approximately one hour, until the cake has set and the top is golden brown.
Remove the cake from the oven and from the water bath. Place it on a wire rack and allow to cool slightly. Refrigerate the cake until completely cooled, 6 hours or overnight.
Garnish the cake:
Place a rack in the center of the oven and preheat to 350?F.
Place the sliced almonds on a baking sheet and toast them in the oven for approximately 10 minutes, until golden brown and fragrant. Remove the nuts from the oven and place the pan on a wire rack to cool. Set aside.
Loosen the cake by running a knife between the cake and the side of the pan. Remove the cake from the pan and press the sliced almonds around the sides of the cake. Slice and serve.
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Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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Crisp & Crunchy Biscotti - Everyday Food with Sarah Carey
Watch and learn how Sarah Carey makes this Italian Classic Biscotti recipe in no time flat. Ingredients like anise and almond create a cookie that’s not too sweet and one that’s full of comforting flavors. Enjoy with a shot of expresso for a crunchy and delicious treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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