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Butterscotch Almond Cheesecake

Submitted by: Mary on 07/26/2003
3924 views
2.84 avg rating
174 votes
 
 
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Ingredients

CRUST:

1 C Almond flour
1/3 C Splenda
1/4 C Toasted almonds
1/4 t Salt
7 T Butter, chilled and cut into pieces
1 Egg yolk
1/4 t Almond extract


FILLING:

4 8oz Pkgs Cream cheese
1 1/2 C Splenda
1/4 C Scotch whiskey
1 T Vanilla extract
4 Large eggs
2 C Sour cream

TOPPING:

2 C Splenda
2/3 Plus 1 T Scotch whiskey
2/3 C Heavy whipping cream
1/4 C Unsalted butter
3/4 C Toasted almonds

Additional sweetened whipped cream for topping.

Directions

CRUST:



Preheat oven to 350F. Line the bottom of a 9-inch springform pan with 3-inch high sides with foil. Grease the foil with butter, dust with almond flour.



Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk, and extract adn blend until mixture begins to gather together. Press onto bottom (not sides) of the prepared springform pan.



Bake until golden, about 25 minutes.



Transfer to rack, cool 10 minutes. Release cake pan sides from crust.



Gently turn out crust onto rack, peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.



FILLING:



Using electric mixer, beat cream cheese, 1 1/4 C splenda, scotch, and vanilla in a large bowl until well blended.



Add eggs, one at a time, beating just until combined. Pour into crust lined pan.



Bake cheesecake until set at edges, but center 3 inch area still moves slightly when pan is shaken, about 50 minutes.



Place on rack and cool 10 minutes.



Mix sour cream with remaining 1/4 cup splenda. Spoon sour cream mixture over cheesecake. Bake 10 minutes.



Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake.



Chill overnight.



TOPPING:



Stir splenda and 2/3 Cup scotch in heavy large saucepan over medium heat until splenda dissolves. Increase heat and boil without stirring unti syrup turns golden, occasionally brushing down sides of pan with a pastry brush dipped in water and swirling pan.



Add 2/3 cup cream and the butter (mixture will bubble) adn stir until smooth.



Cool 10 minutes.



Stir in 1 T Scotch.



Let stand until cool, but still pourable, about 2 hours.



Mix in 1/2 cup almonds.



Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use).



Sprinkle with remaining 1/4 cup almonds.



Refrigerate up to 1 hour.



Run sharp knife around pan sides to loosen cake. Release pan sides.



Spoon whipped cream into pastry bag fitted with star tip. Pipe cream over top edge of the cake.

Additional Information

This takes a little work but is well worth your effort, especially if you are having company or really want to impress someone.

Servings

12

Calories

8

Time to prepare

60 minutes

Difficulty

Average
 

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