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Bakery | Pastry | Sweets  /  12.04.2016

Caramel almond cheesecake

by Anna Chwistek
Anna Chwistek
2 hours
Servings serves 8

serving dumplings | Caramel almond cheesecake

A creamy cheesecake on a delicate coffee flavored cookie crust. Topped with sweet caramel and caramelized almonds. This cheesecake is just perfect, a melt-in-your mouth creamy texture which brilliantly matches with the crunchy nuts.

Ingredients

crust

  • 200 g butter cookies
  • 40 g butter
  • 1 heaped teaspoon instant coffee

cheese filling

  • 500 g cream cheese, Philadelphia
  • 300 g sour cream
  • 150 g sugar
  • 4 farmers eggs
  • 1 teaspoon vanilla extract

caramelized almonds

  • 100 g peeled almonds
  • 50 g sugar
  • 2 tablespoons water

caramel topping

  • 60 g butter
  • 150 g sugar
  • 100 ml heavy cream

Instructions

Preheat the oven to 180°C.
Put the almonds on a baking sheet and roast in the oven for 10 minutes. Set aside.

In a small saucepan, melt the butter and mix with coffee. Blend the cookies, add the butter and mix. Place a sheet of parchment paper on the bottom of the cake pan, press the mixture into the bottom.

In a large bowl, stir the cream cheese, sour cream, sugar, vanilla extract and eggs until light and fluffy. Spoon the mixture onto the crust, spread evenly. Place in the oven, reduce temperature to 150°C. Bake for 80 minutes. Cool with the oven door slightly open.

In a small saucepan, melt the sugar with water, when it starts to brown add the roasted almonds and simmer for another 5 minutes, stirring constantly. Pour onto a baking tray lined with baking paper and set aside to cool. Then chop into small pieces.

Make the caramel topping. Dissolve the sugar in a saucepan over medium heat until golden brown, reduce heat and add the cream, stirring constantly until caramel is melted. Turn off the heat, add the butter, stir until dissolved. Set aside to cool.
Decorate the cheesecake with caramel and almonds. Serve cold straight from the fridge.
Enjoy!

serving dumplings | Caramel almond cheesecake

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Tags

  • cheesecake
  • feestdagen
  • gebak

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4 comments

  • Gabby
    12.04.2016

    Hi!
    Could I use a vanilla bean instead of the vanilla extract?

    Reply
    • Anna | Studio Kuchnia
      12.04.2016

      Yes, sure!

      Reply
  • Keith @ How's it Lookin?
    13.04.2016

    Looks delicious. Almonds add a nice crunch. Thanks for sharing

    Reply
    • Anna | Studio Kuchnia
      13.04.2016

      this cheesecake wouldn’t be the same without almonds:)

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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