Butterscotch Almond Cheesecake
| Yield: | 12 Servings |
| Categories: | Cakes, Nuts, Cheesecakes, Desserts |
| CRUST | ||
| 1 | c | Unbleached flour |
| 1/3 | c | Sugar |
| 1/4 | c | Almonds; toasted |
| 1/4 | ts | Salt |
| 7 | tb | Unsalted butter; chilled and |
| Cut into pieces | ||
| 1 | Egg yolk | |
| 1/4 | ts | Almond extract |
| FILLING | ||
| 4 | 8oz packages cream cheese; | |
| At room temperature | ||
| 1 1/2 | c | Sugar |
| 1/4 | c | Scotch whisky |
| 1 | tb | Vanilla extract |
| 4 | lg | Eggs |
| 2 | c | Sour cream |
| BUTTERSCOTCH TOPPING | ||
| 2 | c | Sugar |
| 2/3 | c | Plus 1 T scotch whisky |
| 2/3 | c | Whipping cream |
| 1/4 | c | Unsalted butter |
| 3/4 | c | Toasted almonds; very |
| Coarsely chopped | ||
| Sweetened whipped cream |
Advertisement