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The Quilt Inn Country Cookbook
Aliske Webb
1
2
1
/2 cup toasted almonds, chopped fine
tbsp. sugar
/4 cup melted butter
Preheat oven to 450F.
Mix ingredients and press into bottom of 9 inch pie pan. Set aside.
Filling:
4
1
3
4
1
1
packages cream cheese
cup sugar
tbsp. flour
eggs
cup sour cream
/4 cup Amaretto di Saronno
Combine cream cheese, sugar and flour, mixing well until blended. Add eggs,
one at a time, mixing until combined. Blend in sour cream and Amaretto.
Pour over crust. Bake for 10 minutes. Reduce heat to 250F and bake 1 hour.
Remove from oven, cool on wire rack. Chill.
Glaze:
1
1
/2 cup apricot marmalade (recipe follows)
tbsp. Amaretto di Saronno
Combine marmalade and liqueur in saucepan. Heat until warm and smooth.
Strain mixture and pour over cheesecake before serving. Garnish with toasted flaked
almonds.
We love marmalades and jams at the Inn, and our guests do too. In fact, the
next cookbook may be half devoted to preserves and half to desserts! Anyway, here’s
a marmalade that is great on the cheescake, but also wonderful on raisin or orange
bread.
Gotta Have Apricot Marmalade
6
1
oz. dried apricots
/4 cup plus 2 tbsp. sugar
zest of 1 lemon
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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