When I was young my parents would often take us to NYC during the Christmas holiday vacation. We always stayed with my aunt and uncle on Central Park West. Around the corner from their apartment was a little bakery that made Nesselrode Pie. If I tell you that I have been trying to replicate this recipe for the last umpteenth years I am not joking. You used to be able to buy Nesselrode in a jar. Probably you could find it on Amazon. This is the closest that I have come and I am going to stop here. So far everyone who has tasted it has given it the thumbs up. So try this for the holidays and wow your guests.
.5 cup unsalted butter
1 cup sugar
.75 tsp vanilla
1.5 cup sifted all purpose flour
2 tsp baking powder
.25 tsp salt
4 oz cream cheese
4 oz almond paste
1 lb container ricotta, whole milk
.25 cup sugar plus one tablespoon
dash of salt
1 tsp almond extract
4 large eggs
2 oz chocolate chips
1 oz. chopped citron – soak citron in brandy overnight.
1 oz Cognac or Amaretto
.25 cup toasted sliced almonds
9 inch springform pan
Confectioner’s sugar for dusting
I have made this with both Cognac and Amaretto. The Cognac flavor disappears into the cake. The Amaretto leaves a distinct almond finish.
Preheat the overn to 350
Cookie dough crust: Cream butter and then add sugar and cream thoroughly. Add egg, beat well and then add vanilla. Mix dry ingredients together and add to butter mix. Stir until well blended. Shape into a flattened ball, wrap in plastic wrap and refrigerate for .5 – 1 hour.
Remove from frig and roll out on a floured board to 14 inch round.
Place in a 9 inch round springform pan, bringing the sides up about 2 inches. Pat into shape.
Be patient doing this. I have often had to roll it a second time as it can split.
Pie filling: Soak the citron and Cognac overnight. Cream the cream cheese and almond paste together until semi-smooth. Add the ricotta, sugar and salt.
Drain brandy, and add citron and almond extract to the cheese mixture. Gradually add eggs and Cognac to the mix.
Fold in the chocolate chips and toasted almonds.
Gently pour the mix into the prepared crust in the springform pan. Smooth if necessary. Bake in the oven 45 min – 1 hour. Let cool. Refrigerate overnight. Gently remove the outside of the springform pan and dust with confectioner’s sugar. Cut thin slices to serve.
Serves 16 – 20.