Sunday, June 21, 2015

Baked Cheesecake w/ Champagne Plum Sauce...

My Oh My...this was amazing....
Baked Cheesecake w/ Champagne Plum Sauce
   The CattleQueen Cooks at PineCreekStyle

**I made mine "lower" carb...

This recipe will be posted in two sections: the cheesecake w/crust & the fruit sauce.

Baked Cheesecake w/Crust

Ingredients & Directions:

Cheesecake Crust:

  • 1/4 cup of *almond or white flour (* I used Almond flour)
  • 1/3 cup of brown sugar, packed
  • pinch of salt
  • 1/2 teaspoon of cinnamon
  • 1/4 cup of almonds, chopped or crushed in small pieces
  • 3 tablespoons of melted butter
-Preheat the oven to 350 degrees
-Mix all ingredients together except the butter...blend well. After blending, fold in the melted butter.
-Press crust dough into a prepared cheesecake pan, square or round (9x9)

-Bake for 10 minutes, let cool, set aside, leave oven on and set at 350 degrees


Cheesecake Batter:

**a NO egg batter

  • 1/2 cup of *Almond flour or white flour
  • 1/8 cup of chopped Almonds, fine but not powdered
  • 2 tablespoons of white flour
  • 2/3 cup of white sugar
  • 1/8 teaspoon of salt
  • 2 tablespoons of cornstarch
  • 2 - 8 ounce packages of cream cheese, softened
  • 1/2 cup of sour cream
  • 1 teaspoon of cinnamon
  • 1 heaping tablespoon of powdered vanilla
- Mix all ingredients together until blended well. It will be thick.
- Spread the cheesecake mixture over the cooked crust, gently

**Return the pan to the oven (350 degrees) and bake for 50-55 minutes , until the center is cooked through. Check with a toothpick for doneness.
-Let the cheesecake rest for 30 minutes....place into the refrigerator to chill for at least and hour or more before serving

Champagne & Plum Sauce:

  • 3/4 cup of maple syrup, (*I used sugar free)
  • 1 tablespoon of cornstarch
  • 1/3 cup of Champagne or White Wine
  • 1/4 teaspoon of cinnamon
  • Pinch of salt
  • 2 cups of plums (other fruit), peeled, pitted and diced
-Mix all ingredients, except the fruit, in a sauce pan... (leave room to add the fruit).
-Bring to a boil, then reduce to a simmer. Sauce with thicken.
-Add the prepared fruit and cook until desired doneness...just depends on how soft/cooked you want the fruit.
Chill in the refrigerator , serve cold or warmed over the chilled cheesecake.

This was so good Ornery didn't comment until it was half gone ! :)))  Ornery said: Two thumbs up!
    Psst....It's the best baked cheesecake I've ever made....Just say'n!
 photo photo-12_zpsb1f5b574.jpgXO

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