I made this cheesecake, but I only want to have it
I like slightly toasted almond crust, so I baked it. I served it with nice whipped cream and nuts.
Some calls to lighten the cream cheese, I did it as smooth and dark as I could. A butter caramel was on top of the cream cheese, vanilla and cinnamon.
I just made one and I wanted to share it. It’s fancy, it’s good, but it’s mostly delicious.
Addictive Chocolate Chip Cheesecake with Vanilla Caramel
Ingredients
For crust:
1 cup chopped almonds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
1/2 cup brandy
1 cup confectioners’ sugar
Preheat oven to 350 degrees. Spray a 9-inch springform pan with vegetable spray.
For filling:
1 cup (2 sticks) unsalted butter, cut into 1/4-inch cubes
4 tablespoons packed brown sugar
2 cups whole milk
1/2 cup chocolate chips
For caramel sauce:
3 ounces unsalted butter, cut into 1/4-inch cubes
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
Special equipment:
Bake brush, silicone piping bag, piping bag filled with 2 teaspoons sugar
For crust:
Place almonds in a medium bowl. In a medium bowl, sift together flour, baking powder, baking soda and salt. In a medium bowl, combine butter and sugars. Mix with a stand mixer on medium speed until well combined.
Add brandy to mixing bowl. Add to almond mixture. Add eggs one at a time, mixing until just combined. Add flour mixture, and mix well. Fill springform pan with dough, tapping down sides to remove excess.
Bake for approximately 1 hour, until the edges are golden brown. Cool at room temperature for 10 minutes. Refrigerate for 10 minutes.
For filling:
In a medium saucepan, combine butter and sugar. Let sit for 1 hour. Add milk, chocolate chips and confectioners’ sugar. Let sit for 1 hour. Stir in vanilla.
Pipe cream cheese mixture into crust. Pour caramel sauce on top. Place in freezer for 10 minutes, until cooled.
From Cooking Light
Chef Woody Allen is a Virginia Beach native and lives with his wife and four daughters in the comfort of Newport News.
http://www.songlyrics.com
June 6, 2019 - Woody Allen
I made this cheesecake, but I only want to have it
I like slightly toasted almond crust, so I baked it. I served it with nice whipped cream and nuts.
Some calls to lighten the cream cheese, I did it as smooth and dark as I could. A butter caramel was on top of the cream cheese, vanilla and cinnamon.
I just made one and I wanted to share it. It’s fancy, it’s good, but it’s mostly delicious.
Addictive Chocolate Chip Cheesecake with Vanilla Caramel
Ingredients
For crust:
1 cup chopped almonds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
1/2 cup brandy
1 cup confectioners’ sugar
Preheat oven to 350 degrees. Spray a 9-inch springform pan with vegetable spray.
For filling:
1 cup (2 sticks) unsalted butter, cut into 1/4-inch cubes
4 tablespoons packed brown sugar
2 cups whole milk
1/2 cup chocolate chips
For caramel sauce:
3 ounces unsalted butter, cut into 1/4-inch cubes
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
Special equipment:
Bake brush, silicone piping bag, piping bag filled with 2 teaspoons sugar
For crust:
Place almonds in a medium bowl. In a medium bowl, sift together flour, baking powder, baking soda and salt. In a medium bowl, combine butter and sugars. Mix with a stand mixer on medium speed until well combined.
Add brandy to mixing bowl. Add to almond mixture. Add eggs one at a time, mixing until just combined. Add flour mixture, and mix well. Fill springform pan with dough, tapping down sides to remove excess.
Bake for approximately 1 hour, until the edges are golden brown. Cool at room temperature for 10 minutes. Refrigerate for 10 minutes.
For filling:
In a medium saucepan, combine butter and sugar. Let sit for 1 hour. Add milk, chocolate chips and confectioners’ sugar. Let sit for 1 hour. Stir in vanilla.
Pipe cream cheese mixture into crust. Pour caramel sauce on top. Place in freezer for 10 minutes, until cooled.
From Cooking Light
Chef Woody Allen is a Virginia Beach native and lives with his wife and four daughters in the comfort of Newport News.