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Cheesecake Topped With Almond Brittle

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

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 ounces butter (melted)

For the Filling

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

For the Topping

9 ounces sugar
4⅖ fluid ounces 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.