Caramel and Almond Cheesecake
Caramel and Almond Cheesecake
Ingredients
- 500 ml (2 cups) lightly packed almond powder
- 45 ml (3 tbsp) brown sugar
- 45 ml (3 tbsp) melted butter
- 2 sheets heavy-duty aluminum foil, 45 cm (18-inch) wide
- 3 blocks 250 g cream cheese, softened
- 180 ml (3/4 cup) sugar
- 90 ml (6 tbsp) sour cream
- 3 eggs
- 1/2 vanilla bean, seeds only
- 180 ml (3/4 cup) sugar
- 30 ml (2 tbsp) water
- 60 ml (1/4 cup) 35% cream, warm
- 60 ml (1/4 cup) unsalted butter
- 125 ml (1/2 cup) chopped toasted almonds
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Butter the inside of the pan.
- In a bowl, combine the almonds, brown sugar and butter. Press firmly at the bottom and up the sides of the pan. Bake for 12 minutes. Let cool.
- Wrap the outside bottom and sides tightly with aluminum foil base. Double the foil. Reduce the oven temperature to 165 °C (325 °F).
Caramel and Almond Cheesecake