Caramel and Almond Cheesecake
Caramel and Almond Cheesecake
Rating: (1 rated)
  • 500 ml (2 cups) lightly packed almond powder
  • 45 ml (3 tbsp) brown sugar
  • 45 ml (3 tbsp) melted butter
  • 2 sheets heavy-duty aluminum foil, 45 cm (18-inch) wide
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Butter the inside of the pan.
  • In a bowl, combine the almonds, brown sugar and butter. Press firmly at the bottom and up the sides of the pan. Bake for 12 minutes. Let cool.
  • Wrap the outside bottom and sides tightly with aluminum foil base. Double the foil. Reduce the oven temperature to 165 °C (325 °F).
  • Description
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