Recipe: Sambuca Cheesecake

SAMBUCA CHEESECAKE

1 3/4 cups ground almonds
1 1/4 cups sugar, divided use
60g (2 oz) butter, softened
1/3 cup water
20 whole blanched almonds
2 cups ricotta cheese
1 cup sour cream
2 tbsp Prenzel Sambuca
1 tsp vanilla essence
2 tbsp grated chocolate
chocolate leaves (for garnish)

TO MAKE THE CRUST:
Preheat oven to 190 degrees C (375 degrees F). Butter one 23cm springform tin.

Mix the ground almonds, 1/4 cup sugar and butter and press into the bottom of the prepared tin.

Bake at 190 degrees C (375 degrees F) for 10 minutes. Set aside to cool.

TO MAKE THE CARAMEL:
Caramelize 1/4 cup sugar and water by putting it in a pot and stirring occasionally over heat until the mixture begins to turn brown.

Working quickly, dip the almonds in the caramelized sugar and place on a greased baking sheet to cool.

Spread the remaining caramel over the crust; allow to cool so that the caramel sets hard.

TO MAKE THE FILLING:
Combine the ricotta, sour cream, the remaining 3/4 cup sugar, Sambuca, and vanilla in a food processor and whiz to a smooth consistency. Fold in the chocolate. Spread this mixture over the crust and freeze.

One hour before serving remove from freezer and refrigerate. Remove springform tin and decorate with chocolate leaves and caramelized almonds.

Source: Prenzel Distilling Recipe