*  Exported from  MasterCook  *
 
                        KURANT CHEESECAKE - ABSOLUT
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1 3/4   c            GRAHAM CRACKER CRUMBS
      1/2   c            WHOLE BLANCHED ALMONDS,
                         FINELY CHOPPED
      1/4   c            GRANULATED SUGAR
    9       tb           SWEET BUTTER, MELTED
                         -----FILLING-----
    3       pk           8OZ CREAM CHEESE
      1/2   c            GRANULATED SUGAR
    3       lg           EGGS
      3/4   c            HEAVY CREAM
      1/4   c            ABSOLUT KURANT VODKA
    2       ts           PURE VANILLA EXTRACT
                         -----TOPPING-----
      1/2   c            STRAWBERRY JELLY
    1 1/2   pt           FRESH STRAWBERRIES,
                         -CLEANED & HULLED
    1       tb           ABSOLUT KURANT VODKA
 
   MAKE THE CRUST:
   
   1. POSITION A RACK IN THE CENTER OF THE OVEN & PREHEAT
   TO 325~. CUT OUT TWO 15x12 PIECES OF HEAVY-DUTY FOIL
   AND WRAP THEM AROUND THE BOTTOM AND SIDES OF A 9
   SPRINGFORM PAN. 2. IN A MEDIUM BOWL, COMBINE THE
   GRAHAM CRACKER CRUMBS, ALMONDS, SUGAR & MELTED BUTTER.
   PAT THE MIXTURE EVENLY ONTO THE BOTTOM & SIDES OF THE
   PREPARED PAN. REFRIGERATE THE CRUST WHILE YOU PREPARE
   THE FILLING.
   
   MAKE THE FILLING:
   
   3. IN THE 4 1/2 QT BOWL OF A HEAVY-DUTY ELECTRIC MIXER
   USING THE PADDLE ATTACHMENT, BEAT THE CREAM CHEESE AT
   LOW SPEED FOR 30 TO 45 SECONDS, UNTIL CREAMY. INCREASE
   THE SPEED TO MEDIUM AND GRADUALLY ADD THE SUGAR, ONE
   TABLESPOON AT A TIME. BEAT UNTIL BLENDED, ABOUT 1
   MINUTE MORE. BEAT IN THE EGGS, ONE AT A TIME, SCRAPING
   DOWN THE BOWL AS NECESSARY. AT LOW SPEED, BEAT IN THE
   CREAM, ABSOLUTE KURANT VODKA AND VANILLA AND MIX UNTIL
   THOROUGHLY BLENDED, ABOUT 1 MINUTE. SCRAPE DOWN THE
   SIDE OF THE BOWL AND BEAT UNTIL SMOOTH. SCRAPE THE
   BATTER INTO THE CHILLED CRUST. 4. PLACE THE CHEESECAKE
   IN A ROASTING PAN AND PLACE THE PAN IN THE OVEN. POUR
   HOT WATER INTO THE ROASTING PAN SO THAT THE WATER
   COMES HALFWAY UP THE SIDE OF THE SPRINGFORM PAN. BAKE
   THE CHEESECAKE FOR 65 TO 75 MINUTES OR UNTIL FIRM.
   REMOVE THE SPRINGFORM PAN FROM THE ROASTING PAN AND
   PLACE IT ON A WIRE RACK TO COOK FOR ONE HOUR.
   REFRIGERATE THE CHEESECAKE FOR AT LEAST 3 HOURS BEFORE
   PREPARING THE TOPPING.
   
   MAKE THE TOPPING:
   
   5. IN A MICROWAVEABLE GLASS MEASURING CUP, PLACE THE
   STRAWBERRY JELLY. HEAT IN MICROWAVE ON HIGH FOR 1
   MINUTE, STIRRING ONCE UNTIL THE JELLY HAS MELTED. STIR
   IN THE ABSOLUT KURANT VODKA. 6. REMOVE THE CHEESECAKE
   FROM THE REFRIGERATOR AND REMOVE THE SIDE OF THE
   SPRINGFORM PAN. ARRANGE THE STRAWBERRIES OVER THE TOP
   OF THE CAKE, COVERING IT COMPLETELY. USING A PASTRY
   BRUSH, BRUSH THE STRAWBERRIES GENEROUSLY WITH THE
   STRAWBERRY/KURANT GLAZE. SPRINKLE THE TOP OF THE CAKE
   WITH TOASTED ALMONDS, IF DESIRED.
  
 
 
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