Caramel Cashew Cheesecake
1/2 cup all purpose flour
1/4 stick unsalted butter - cold
2 tablespoons powdered sugar
1/2 cup roasted unsalted cashews - chopped
1 pinch salt
32 ounces cream cheese
1 1/4 cups sugar
1 tablespoon vanilla extract
5 large eggs
2 tablespoons whipping cream
1 cup sugar
3 tablespoons water
3/4 cup whipping cream
1 cup roasted unsalted cashews - chopped
Crust: Position rack in center of oven. Preheat 350 F.
Butter 9" diameter springform pan with 2 3/4" high sides. Using electric mixer,
beat flour, butter, sugar, and salt until moist crumbs form. Mix in cashews.
Press mixture onto bottom and 1/2-inch up sides of pan. Bake until golden, about
15 minutes. Cool. Wrap outside of pan with heavy-duty foil. Reduce oven temp to
Filling: Using mixer, beat cream cheese, sugar, and vanilla just until smooth.
Add eggs one at a time, beating after each addition just until blended. Add
cream and beat just until filling is smooth. Pour into crust.
Bake about 1 hour, until gently set. Transfer cheesecake to rack and cool.
Topping: Stir sugar and water in heavy medium saucepan over medium-low heat
until sugar dissolves. Increase heat to medium-high and boil until mixture turns
deep amber, occasionally brushing down sides of pan with cold water and swirling
pan, about 10 minutes. Add cream (mixture will bubble up) and bring to simmer,
stirring until smooth. Remove from heat. Mix in cashews. Cool to lukewarm.
Carefully spoon topping over cheesecake. Cover, chill overnight. Can be prepared
3 days ahead.
Run small sharp knife around edge of cheesecake to loosen. Release pan sides.
Let stand 20 minutes at room temperature before serving.
Contributor: Bon Appetite