Caramel Cashew Cheese­cake

Taste of Home - - FOOD -

When a friend served this lus­cious cheese­cake at a birth­day party, I left with the recipe. Ev­ery time I make it, the cir­cle grows, as more and more peo­ple leave with the recipe. —Pat Price, Bucyrus, OH

Prep: 30 min.

• Bake: 65 min. + chill­ing Makes: 16 serv­ings 1/4 cup cold but­ter 1/2 cup all-pur­pose flour 3/4 cup chopped un­salted cashews, toasted

2 Tbsp. con­fec­tion­ers’ sugar

1/8 tsp. salt FILL­ING 4 pkg. (8 oz. each) cream

cheese, soft­ened

11/4 cups sugar

1 Tbsp. vanilla ex­tract

5 large eggs

2 Tbsp. heavy whip­ping cream TOP­PING 1 cup sugar

3 Tbsp. water 3/4 cup heavy whip­ping cream 1 cup un­salted cashews, toasted

1. Pre­heat oven to 350°. Place a greased 9-in. spring­form pan on a dou­ble thick­ness of heavy-duty foil. Wrap foil se­curely around pan.

2. Cut but­ter into flour un­til mix­ture re­sem­bles coarse crumbs. Stir in the chopped cashews, con­fec­tion­ers’ sugar and salt. Press onto the bot­tom and 1/2 in. up the sides of pre­pared pan. Bake for 15 min­utes. Cool on a wire rack. Re­duce heat to 325°.

3. Beat cream cheese, sugar and vanilla un­til smooth. Add eggs and cream; beat on low speed just un­til com­bined. Pour over crust. Place spring­form pan in a larger bak­ing pan; add 1 in. hot water to larger pan.

4. Bake un­til the cen­ter is just set, 65-75 min­utes. Re­move spring­form pan from the water bath. Cool on a wire rack for 10 min­utes. Care­fully run a knife around edge of pan to loosen. Cool for 1 hour longer. Re­frig­er­ate overnight.

5. Com­bine sugar and water in saucepan. Cook over medium-low heat un­til sugar dis­solves. Bring to a boil over medium-high heat; cover and boil 2 min­utes. Un­cover; boil un­til mix­ture is golden brown and a candy ther­mome­ter reads 300°, about 8 min­utes. Re­move from heat. Stir in cream un­til smooth, about 5 min­utes (mix­ture will ap­pear lumpy at first). Add cashews; cool to luke­warm.

6. Re­move cheese­cake to a serv­ing plat­ter. Spoon cooled caramel over the cheese­cake.

1 piece: 507 cal., 36g fat (18g sat. fat), 138mg chol., 248mg sod., 41g carb. (33g sug­ars, 1g fiber), 9g pro.

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