I made almond “cheesecake”.These are an 18th century recipe which contains no cheese - i
I made almond “cheesecake”.These are an 18th century recipe which contains no cheese - it’s called cheesecake because of the texture and consistency.Now, I made a couple of changes: first, I used slivered almonds so I didn’t get the skins off as well as one probably should. Second, I toasted the almonds before blanching them, which I think was a good change. Third, I added a bit of vanilla extract. Lastly, rather than use ghee I used melted margarine since my wife and I are lactose intolerant.The recipe is as follows:Almond CheesecakeIngredients· ½ lb almonds· brandy· 2 eggs· 4 egg yolks· Lemon zest· Fine sugar (~1.5 cups)· 6 oz oiled fresh oiled butter (ghee)Instructions1. Blanch almonds for about a minute, then cool with cold water. Remove skins as possible.2. Wet with a little brandy and pulverize almonds. This can be done by chopping and mashing, or in a food processer; if using food processer, add a little sugar and be careful to not overprocess. Can just be balled when done.3. Add 2 whole eggs and 4 egg yolks.4. Add about 1.5 cups sugar. Add small amount of lemon zest, at most zest of one lemon. Add ghee.5. Oil ramekins and bake at 350 until golden at edges and center is set, ~18 minutes. But check often after 10 minutes.I served these with a blueberry sauce and a Gewürztraminer wine. I will say my in-laws, who are not all that into food in general, all liked it. -- source link
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