Leave it up to me to host this month's Sugar High Friday (SHF#28: Sweet Seduction) and post on a day that's not a Friday...and not attempt an event-specific logo until, well...now. If you're planning on participating, please send me all the pertinent details. If you forgot and still want to get in on the round-up, please send me a note so I know it's coming. If all goes well, I'll have the round-up posted this coming Friday.
My offering is a joint-effort...well sort of. Since I'm in a relationship, offering what could be construed as an effective way for someone to seduce me away from The Fussy Eater, posting a (deleted) would probably not be wise...or fair...or whatever. I asked TFE what he would like to be seduced with and he wanted a reprise of (deleted).
After some thought, I came up with something that combines both of our pleasures: honey-almond cheesecake.
It's pretty perfect, in my mind: I've always liked almondy goodies, he's always liked creamy cheesecakes. Add to that the aphrodisiac properties of honey, and I think we've got a pretty seductive sweet.
I searched the web and my bookshelves, and found this recipe on The Gilded Fork. It looked really good, but I decided to use it as a base from which I'd attempt my own creation.
Sweet and slightly tangy (from the sour cream), this cheesecake is rich and creamy, with a little bit of crunch from toasted almonds.
100 g graham wafer crumbs
50 g ground almonds
2 Tbs sugar
60 ml melted butter
475 g room-temperature ricotta cheese
90 ml runny honey
2 Tbsp plain flour
500g room temperature marscapone cheese
1 tsp vanilla paste
pinch of salt
250 ml sour cream
30 g sugar
1/2 tsp vanilla extract
60g toasted almond slivers
Preheat the oven to 180C/350F and butter a 9" (23 cm) springform pan.
Mix together all the crust ingredients and press into pan. Bake until golden, about 10-12 minutes. Cool completely before filling.
Beat together the ricotta, sugar and honey until smooth. Add the mascarpone cheese and mix until just combined. Add one egg, flour, vanilla and salt and mix to combine. Beat in the rest of the eggs, one at a time until smooth. Pour into prepared pan.
Bake until the the cheesecake is puffy and the centre jiggles slightly when the pan is tapped--roughly 50 minutes. Turn off the oven and leave the cake in the oven with door ajar for another 30 minutes. Remove the cake from the oven and set the pan on a wire rack to cool to room temperature.
Mix together the vanilla extract, sugar and sour cream and pour on top of the cheesecake. Set the cake in the refrigerator to cool. To serve, drizzle as much honey as you want over top the slices and strew the toasted almonds on top.
tags: Sugar High Friday, SHF
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