ALMOND CHEESECAKE
Yellow cake mix is a deliciously different crust for creamy cheesecake flavored with almonds.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h45m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
- Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake about 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F (300°F for dark or nonstick pan).
- In same large bowl, beat reserved 1/2 cup cake mix and the cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan on oven rack. Pour boiling water into roasting pan halfway up side of springform pan.
- Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
- Cover loosely; refrigerate at least 4 hours or overnight.
- Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
- Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 120 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 1 g
ALMOND YOGURT CHEESECAKE
Make and share this Almond Yogurt Cheesecake recipe from Food.com.
Provided by RuPei
Categories Cheesecake
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine cracker crumbs and butter. Press onto bottom of a 9 inch round cake pan.
- In a deep mixing bowl, beat cream cheese and sugar on medium. Scrape cheese and sugar that stick around the bowl and continue to beat in high until blended.
- Add Greek yogurt and almond extract into the bowl and mix well. Continue to add eggs and egg white, one at a time. Mix on low until it is just combined. Please do not over mix.
- Pour batter over the cake pan. Bake for 40 minutes or until center is almost set. Turn off the oven and let cheese cake continue to be baked by the heat. Do not open the oven until the cheese cake cool in the oven, about 2 hours.
- Top with cracker crumbs and crumbled almonds. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 496.2, Fat 41.6, SaturatedFat 23.3, Cholesterol 195.7, Sodium 324.8, Carbohydrate 24.2, Fiber 0.1, Sugar 23.1, Protein 8.2
HONEY YOGURT CHEESECAKE
Bring a touch of Mediterranean magic to your table with this no-fuss bake that can be made ahead
Provided by Good Food team
Categories Buffet, Dessert, Treat
Time 1h55m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
- Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
- To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.
Nutrition Facts : Calories 789 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.67 milligram of sodium
YOGURT CHEESECAKE WITH HONEY-ROASTED APRICOTS
Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.
- Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.
- Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.
- Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.
Nutrition Facts : Calories 390 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
BAKEWELL CHEESECAKE
This almond and cherry baked cheesecake is a heavenly marriage of two amazing desserts
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h45m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs - try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
- In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
- Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
- Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.
- Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.
Nutrition Facts : Calories 740 calories, Fat 51 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
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