For the cheesecake 10 in/ 25 cm, serves 12-16
½ cup almonds
1 cup amaretti cookies
1 cup oat flakes
1/2 tsp salt
4 tbs butter, in pieces
2lb (1kg) cottage cheese
1 cup burch sugar or sugar
1/4 tsp salt
1 tsp pure vanilla extract or seeds scraped out of 1 vanilla
2 bars (3.5oz. each) good quality white chocolate
¼ lb (100g) butter
¼ cup orange liqueur
My neighbor and a very talented food photographer Iwona Kowalska asked me for help in baking some cakes for her daughter bithday. Why don’t we bake some cakes and then shoot them later on. So we baked two of them, chocolate flourless cake with lime and the other was cheesecake with burnt butter and white chocolate. We managed to shoot only the chocolate cake and the cheesecake got only one or two pics. So, I decided to make the cheesecake once again, just to make sure the proportions were right. I tell you seems like a hit! One of the best cheesecakes there is. Gluten free, light, not overly sweet, yet kinda fresh and very tasty. On baking it rose as if it were a souffle! Delicious!
Place the almonds, amaretti cookies, oat flakes, salt and butter in a food procesor. Process until ground to medium size crumbs and uniformly mixed. Put the crumbs into a cake tin layered with parchment paper. Even out with flat cup. Bake in the oven in 350 degrees F (180C) until lightly golden. Melt the butter in a saucepan and cook until golden and renders caramel aroma. Add the chopped white chocolate and let soften in the warm butter. Put aside. Beat the eggs with the sugar until pale and trippled in volume. Add the cottage cheese, vanilla and salt and mix until uniform and fluffy. Mix in melted butter and orange liqueur.
Transfer the batter into the cake pan, even out with a spatula and bake in the oven heated to 350 degrees F (180C) for 45-50 minutes.
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