Everytime I bite into a new dessert it takes me to a whole dissimilar place. When I made this cheesecake I was unmistakably floored by the taste of it. It was sophisticated and softly sweet...another words it took me back to all the old Academy Award nights at our house. Since I have been an actress since I was nine, my mom has been a costume designer, and my step-dad is a producer; we all enjoy the award ceremonies in dissimilar ways. I was always watching the actors, Mom is always watching the costumes, and Davey is watching everything about it. While the award ceremonies have diminished over the years we still bring ourselves to sit down together and enjoy awards, food, and company. No matter what surroundings we were in over the years (bad neighborhoods, good neighborhoods, other neighborhoods), we always felt sophisticated and sweet on those nights. As if the world is open to us and what we have to give. I hope to bring the same to my children (whenever I am lucky enough to have them). In the mean time I hope to bring you all a tiny bit of the sophistication and sweetness that this world has to offer. Here's a good start!
This is my No Country For Old Men Almond Cheesecake. It is named after the movie because it was the winner of all the desserts so far. (Very cheesy both figuratively and literally). Here is the recipe:
Food And Dessert
No Country for Old Men Almond Cheesecake*
Ingredients: 1/3 cup of butter melted, 1 and 1/4 crushed vanilla wafers, 3/4 finely chopped almonds, 1/8 cup of sugar, 1/8 cup of Splenda, 1 and 1/2 tsp almond citation for filling, 4 eggs slightly beaten for filling, 32 oz cream cheese softened for filling, for filling 1/2 and 1/8 cup of sugar, for filling 1/2 and 1/8 cup of Splenda, 1 tsp vanilla citation for filling, 2 tbs slicd almonds toasted, 16 oz sour cream for topping, 1/8 cup of sugar for topping, 1/8 cup of Splenda for topping, and 1 tsp vanilla citation for topping.
1) In a small bowl, put together the crushed wafers, chopped almonds, sugar, and Splenda; stir butter in. Press on the bottom of a ten inch springform pan; set aside.
2) In a large bowl, beat cream cheese, sugar, and Splenda on low until smooth. Beat eggs into mixture on low speed. Stir in extracts. Pour onto crust. Put the pan on a cooking sheet before you put in oven.
3) Bake at 350 degrees for about 50 minutes (center will approximately be set). Remove from the oven; let stand for 5 minutes (keep oven on). Stir the sour cream, sugar, Splenda, and vanilla together. Spoon nearby the edge of the cheesecake. Carfully spread over cheesecake with a soft metal spatulla. Bake for 5 minutes. Cool pan on wire rack for 10 minutes. Run a knife nearby the edge of the pan so the cake will loosen. Do not Remove from pan yet. Cool 1 hour longer. Refrigerate for 6 hours (or overnight).
4) Before serving, sprinkle with almonds and Remove pan. Make sure to keep cake refrigerated.
5) Enjoy in rapture.
*The base recipe for this cake was a Taste of Home recipe and was molded by me from there.
No Country For Old Men Almond Cheesecake
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