The Eli’s Cheesecake Cookbook

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE PAN / 12 SERVINGS

This is one of my favorite cheesecakes. I take it to every party I’m invited to as a hostess gift. It is sweet, salty, creamy, and crunchy all at the same time. Eli’s Cheesecake originally started experimenting with nut crusts because our daughter Haley can’t have flour, but she still loves cheesecake! It has become one of Eli’s top sellers.

Shopping List

FOR THE TOASTED ALMOND CRUST:

1 cup whole skinned almonds, toasted

2 tablespoons granulated sugar

½ teaspoon salt

1 tablespoon unsalted butter, melted

FOR THE FLAN BATTER:

3 (8-ounce) packages cream cheese, room temperature

14 ounces sweetened condensed milk, divided

1 large whole egg, room temperature

5 large egg yolks, room temperature

1 teaspoon vanilla extract

FOR THE SALTED CARAMEL:

1 tablespoon corn syrup

2 tablespoons water

¼ teaspoon salt

1 cup granulated sugar

¾ cup heavy cream, warmed to at least 100°F

FOR THE GARNISH:

½ cup whole skinned almonds, toasted

Maldon sea salt crystals, to taste

1. Prepare the Toasted Almond Crust (see recipe on p. 118) in a 9-inch springform pan. Follow the recipe as directed.

2. Prepare the Flan batter (see recipe on p. 94). Follow the recipe as directed.

3. Preheat the oven to 280°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Fill the springform pan with the Flan batter and place it on a baking sheet.

4. Place the baking sheet in the center of the oven, directly on the middle shelf. Bake for 35 to 40 minutes, until the cake is slightly firm to the touch and jiggles in the center (this is a shallow cake, so it shouldn’t soufflé much). If at the end of this baking time, the cake is starting to soufflé but still has a loose center, reduce the oven temperature to 250°F and bake for another 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.

5. Refrigerate for 1 hour to cool the cake completely.

6. Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before decorating.

7. Prepare the Salted Caramel (see recipe on p. 128). Set aside while still warm, but not hot.

8. Pour the Salted Caramel on the center of the cake. Using the back of a wooden spoon or a silicone offset spatula, spread the caramel evenly over the top of the cake, being careful not to spread over the cake’s edge.

9. While the caramel is still warm, press the toasted almonds into it. Work quickly! As caramel cools, it becomes less sticky and decorations do not adhere as well. Sprinkle with the sea salt crystals.

10. Transfer to the freezer for 2 to 3 hours before slicing.

11. Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.

Toasting the almonds in this recipe at a low temperature for a long time produces a deeper, richer flavor.