2. CHEESE CAKE :
Ingredients :
Cake
¾ cup cracker crumbs
½ cup slivered almonds, toasted and finely chopped
¼ cup firmly packed brown sugar
¼ cup margarine or butter, melted
8 ounce cream cheese, softened
14 ounce Sweetened Condensed Milk
3 eggs
1 teaspoon almond extract
For the Icing:
1/3 cup dark brown sugar
1/3 cup whipping cream
½ cup toasted slivered almonds
Preparations:
Preheat oven to 300 degrees F.
Combine crumbs, nuts, sugar and margarine;
press firmly on bottom of baking pan.
Beat cheese until it is fluffy in a larger bowl.
Gradually beat in condensed milk until smooth.
Add eggs and mix well.
Pour into prepared pan.
Bake for 55 to 60 minutes.
Cool it.
Prepare the icing on the cake:
In small saucepan, combine firmly packed dark brown sugar and Whipping Cream.
Cook and stir until sugar dissolves.
Simmer 5 minutes or until thickened.
Remove from heat;
stir in chopped toasted slivered almonds.
Spread evenly over the cake.
Ingredients :
Cake
¾ cup cracker crumbs
½ cup slivered almonds, toasted and finely chopped
¼ cup firmly packed brown sugar
¼ cup margarine or butter, melted
8 ounce cream cheese, softened
14 ounce Sweetened Condensed Milk
3 eggs
1 teaspoon almond extract
For the Icing:
1/3 cup dark brown sugar
1/3 cup whipping cream
½ cup toasted slivered almonds
Preparations:
Preheat oven to 300 degrees F.
Combine crumbs, nuts, sugar and margarine;
press firmly on bottom of baking pan.
Beat cheese until it is fluffy in a larger bowl.
Gradually beat in condensed milk until smooth.
Add eggs and mix well.
Pour into prepared pan.
Bake for 55 to 60 minutes.
Cool it.
Prepare the icing on the cake:
In small saucepan, combine firmly packed dark brown sugar and Whipping Cream.
Cook and stir until sugar dissolves.
Simmer 5 minutes or until thickened.
Remove from heat;
stir in chopped toasted slivered almonds.
Spread evenly over the cake.

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