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Рецепт No Bake Vancouver Cheesecake
by Global Cookbook

No Bake Vancouver Cheesecake
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Ингредиенты

  • 1 1/4 c. well-toasted whole almonds
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. brown Sugar Twin
  •     A large healthy pinch of cinnamon
  • 5 tsp gelatin
  • 2 c. whipping cream
  • 3 x Large eggs separated
  • 2 lb cream cheese room temperature
  • 1/4 c. Splenda
  • 1/4 c. pourable white Sugar Twin
  • 2 tsp pure vanilla extract

Инструкции

  1. Chop or possibly pulse the almonds in a food processor so half of them are finely minced and half of them remain coarse.
  2. In a heavy pot heat the butter over medium heat till it turns a rich, nutty smelling brown. Add in the almonds, Sugar Twin and cinnamon. Stir well and press into the bottom of a 10-inch spring form pan. Chill.
  3. Place 1 c. of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the whipping cream and let stand till softened. Beat in the egg yolks. Over a pot of simmering water beat the mix with a whisk till it thickens and increases slightly in volume. Remove from the heat and let cold slightly.
  4. Beat the cream cheese till smooth. Add in the Splenda, Sugar Twin and vanilla. Beat till well combined. Beat in the gelatin mix.
  5. Beat the remaining cream to stiff peaks and fold into the cream cheese mix. Beat the egg whites to medium peaks and fold into the cream cheese mix.
  6. Pour into the prepared crust and refrigerateovernight.
  7. To cut a cheesecake neatly, Dip your knife into very warm water and wipe the water off before making each cut. Lining the bottom of the pan with parchment paper will help the crust lift off the pan cleanly.
  8. This recipe yields 1 ten-inch cake for 16 servings.
  9. Comments: I like really light cheesecakes and was very pleased with the way this turned out. The nutty crust was compared to the middle of Almond Rocca. Browning the almonds well and cooking the butter till browned really adds an extra dimension of taste.