If you’ve been reading this blog for awhile, you probably know that I am *obsessed* with almond flavoring (Seriously, it makes anything better! Just go ahead and double whatever the recipe calls for, I dare you!) my husband loves cheesecake, and Mayhem, well, Mayhem is an equal-opportunity food enthusiast. Put those together, and you have achieved something household obsession worthy.
So yeah, suffice to say, everyone was fighting over these. I actually made half of the batch as a birthday treat for a coworker because he said “no special requests, everything you bring is awesome!” when I asked what he wanted, which, as far as I am aware, is of course code for “make whatever it is you’d make for yourself on your birthday!”
Ingredients
Crust
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 Tbsp cornstarch
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese softened (1 block)
- 2 eggs large
- 1/2 cup granulated sugar
- 4 Tbsp all-purpose flour
- 1 Tbsp almond extract
Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tsp almond emulsion OR 4 tsp almond extract
- 4 Tbsp milk of your choice
- 1/2 cup sliced almonds
Instructions
Crust
- Preheat oven to 350F. Line a 9x13 baking dish with aluminum foil and set aside.
- look here to need all done : www.mayheminthekitchen.com
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