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Рецепт Macadamia Brittle Cheesecake
by Global Cookbook

Macadamia Brittle Cheesecake
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Ингредиенты

  • 1 c. roasted macadamia nuts
  • 2 c. sugar
  • 2 c. graham cracker crumbs
  • 1/2 tsp grnd cinnamon
  • 1/4 c. melted butter or possibly margarine - (1/8 lb)
  • 4 pkt cream cheese - (8 ounce ea)
  • 4 lrg Large eggs
  • 1 tsp grated lemon peel
  • 1 tsp lemon juice
  • 1/2 tsp grated lime peel
  • 1 tsp lime juice
  • 1 tsp vanilla
  • 1/4 c. macadamia nutuflavor liqueur plus
  • 1 Tbsp. macadamia nutuflavor liqueur (optional)
  • 2 c. lowfat sour cream

Инструкции

  1. Coarsely chop nuts.
  2. Pour 3/4 c. sugar into a 10- to 12-inch nonstick frying pan. Shake pan often over high heat till sugar melts and turns golden brown, 5 to 8 min; watch carefully. At once, stir in nuts, then immediately pour onto a 12- to 14-inch sheet of foil. With a spoon, press mix to flatten slightly. Let cold, then break brittle into about 1/4- to 1/2-inch chunks. If making ahead, store airtight up to 3 days.
  3. In a 10-inch cheesecake pan with removable rim at least 2 1/2 inches tall, mix cracker crumbs, 1/4 c. sugar, cinnamon, and butter. Press crumb mix proportionately over the bottom and 1 1/2 to 2 inches up sides of pan.
  4. In a bowl, beat cream cheese and Large eggs with a mixer till smooth. Add in 3/4 c. sugar, lemon peel and juice, lime peel and juice, vanilla, and 1/4 c. liqueur; beat till smooth. Stir in 1 1/2 c. of the nut brittle. Pour into crust-lined pan.
  5. Bake in a 325 degree oven till center barely jiggles when cake is gently shaken, about 1 hour.
  6. Meanwhile, mix lowfat sour cream with 1/4 c. sugar and 1 Tbsp. liqueur. Spoon onto warm cheesecake and gently spread to cover top. Return to oven and bake till lowfat sour cream is set when gently shaken, 10 to 15 min longer.
  7. Run a thin-bladed knife between cake and pan rim. Chill cake till cold, at least 3 hrs. Serve, or possibly cover and refrigerateup to 2 days.
  8. Remove pan rim, sprinkle remaining nut brittle onto cake, and cut cake into wedges.
  9. This recipe yields 20 to 24 servings.
  10. Comments: Retired chef Pat Allen of Pahoa, Hawaii, is a cheesecake genius who uses the Islands' macadamias in this lavish creation. If the nuts are salted, pour onto a cloth towel and rub briskly with the fabric before using.