Recipes Almond Crusted Cheesecake Narcoossee’s Grand Floridian
Yield: 10 portions
30 ounces Cream cheese
7-1/2 ounces Sugar
2 ounces Sour cream
4 ounces Whole eggs
¼ ounces Almond essence
2 ounces Heavy cream
¼ sheet Yellow cake or a 1 layer pie dough
15 ounces Whipped cream
1 ounce Chocolate dust for garnish
2-1/2 ounces Semisweet chocolate for garnish
7-1/2 ounces Sugared almonds
10 ounces White ganache for garnish
Grease individual molds. Roll out pie dough or cut sponge cake ¼ inch to ¾ inch thick – and line bottom of molds. Combine cream cheese and sugar in a mixing bowl. Blend in heavy cream and sour cream. Mix until smooth. Blend in eggs and almond. Mix until smooth. Pour mixture into the molds.
Bake in a water bath at 300o F. for approximately 2 hours, or until filling is set.
Serve cold and top with sugared almonds.
6 ounces Sliced almonds
1 ounces Egg whites
6 ounces Sugar
Mix all ingredients together and evenly covered with egg whites and sugar. Bake at 250 degrees for 10 to 12 minutes or until golden brown.
LAMBERT CHERRY SAUCE
1 cup Pureed strawberries (from fresh or frozen strawberries)
1 cup Pureed raspberries (from fresh or frozen raspberries)
1 cup Pureed blueberries (from fresh or frozen blueberries)
1 cup Pureed blackberries (from fresh or frozen blackberries) ¼ cup Sugar or to taste
1 tablespoon Water
2 cups Pureed black cherries (from fresh or frozen)
Bring fruit purees, sugar and water to a boil. Add cherry puree and stir to incorporate. Let cool before using