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Cheesecake Topped With Almond Brittle

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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Hmmmmm no need to talk!

Ingredients

Serves: 0

Metric Cups

For the Base

  • 200 grams digestive biscuits (crushed)
  • 50 grams ground almonds
  • 80 millilitres butter (melted)

For the Filling

  • 120 millilitres butter (at room temperature)
  • 500 grams cottage cheese (creamed)
  • 4 large eggs (separated)
  • 180 grams caster sugar
  • 45 millilitres cornflour
  • 25 millilitres lemon juice

For the Topping

  • 250 grams sugar
  • 125 millilitres double cream
  • 100 grams natural almonds (toasted)

For the Base

  • 7 ounces graham crackers (crushed)
  • 2 ounces almond meal
  • 2⅘ fluid ounce butter (melted)

For the Filling

  • 4⅕ fluid ounce butter (at room temperature)
  • 18 ounces cottage cheese (creamed)
  • 4 large eggs (separated)
  • 6 ounces superfine sugar
  • 1⅗ fluid ounce cornstarch
  • ⅞ fluid ounce lemon juice

For the Topping

  • 9 ounces sugar
  • 4⅖ fluid ounce heavy cream
  • 4 ounces raw almonds (toasted)

Method

Cheesecake Topped With Almond Brittle is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

BASE:

  • Mix together crushed biscuits, ground almonds and melted butter . Press into the base of a greased 22cm spring-form tin. Bake in preheated oven for 10 minutes.
  • FILLING:

  • Beat together the butter, 480g cottage cheese and egg yolks until smooth. Add the castor sugar, corn flour and 20ml lemon juice and beat well.
  • Using clean beaters, whisk the egg whites until stiff. Fold into the cheese mixture.
  • Spoon mixture into the tin and bake in preheated oven for one hour or until set.
  • Switch oven off and allow cheesecake to cool in the oven. Chill in the refrigerator until ready to serve.
  • TOPPING:

  • Place sugar in a heavy-based saucepan. Heat over a low heat, stirring until sugar melts and starts turning a light caramel colour.
  • Stir in the almonds, then pour onto a greased baking tray. Set aside until hard, then break into pieces.
  • Just before serving, mix together the remaining 20g cottage cheese, thick cream and remaining lemon juice. Spread over cold cheesecake.
  • Scatter with the brittle pieces and serve.
  • BASE:

  • Mix together crushed biscuits, almond meal and melted butter . Press into the base of a greased 22cm spring-form tin. Bake in preheated oven for 10 minutes.
  • FILLING:

  • Beat together the butter, 480g cottage cheese and egg yolks until smooth. Add the castor sugar, corn flour and 20ml lemon juice and beat well.
  • Using clean beaters, whisk the egg whites until stiff. Fold into the cheese mixture.
  • Spoon mixture into the tin and bake in preheated oven for one hour or until set.
  • Switch oven off and allow cheesecake to cool in the oven. Chill in the refrigerator until ready to serve.
  • TOPPING:

  • Place sugar in a heavy-based saucepan. Heat over a low heat, stirring until sugar melts and starts turning a light caramel colour.
  • Stir in the almonds, then pour onto a greased baking tray. Set aside until hard, then break into pieces.
  • Just before serving, mix together the remaining 20g cottage cheese, thick cream and remaining lemon juice. Spread over cold cheesecake.
  • Scatter with the brittle pieces and serve.
  • Tell us what you think