24 July 2010
Almond Cointreau Cheesecake
recipe tried and tested by NEL, the batter baker
I made a batch of almond biscotti some time ago, and it turned out a disaster! I must have overbaked it and sliced it so thick, biting into it was like trying to eat a rock. But I didn't want to waste it all, so i kept it in the fridge, thinking that one day I'd figure out how to 'recycle' it.
And, today, the opportunity presented itself. I could make it into cheesecake crust! Just blitz the biscotti in the food processor till they resemble fine crumbs, and use it like crushed Digestive biscuits for the crust. For an extra edge, I added about 2 tsp of cocoa powder to get a chocolate almond crust. I thought this would be a nice complement to the chocolate topping I had in mind for the cake.
Mix everything together. Then press into your baking pan. (I used a 9" springform pan.) Chill in refrigerator while you make the filling.
750g cream cheese, softened at room temperature
1.5 tbs cornflour
1 tbsp Cointreau (or 1.5 tsp vanilla extract)
1 - Beat all ingredients except eggs till smooth and creamy.