Amaretto Cheesecake
(Makes one 8-inch cheesecake)
Amaretto cheesecake is a creamy cheesecake recipe with the delicate flavor of Amaretto liqueur topped with apricot preserves and toasted sliced almonds. Amaretto is an amber-colored liqueur with a distinct flavor and aroma of almonds although it is often made with apricot pits. The original liqueur, Amaretto di Soronno, hails from Saronno, Italy.
Ingredients:
Crust:
1-1/4 cups graham cracker crumbs
1/3 cup melted butter
Filling:
16 ounces cream cheese
3 eggs
3/4 cup sugar
1 tablespoon cornstarch
8 ounces sour cream
1/4 cup melted butter
1/2 tablespoon vanilla
1/2 tablespoon lemon juice
1/2 tablespoon almond extract
1/2 tablespoon orange extract
2 tablespoons Amaretto liqueur
Topping:
1/3 cup apricot preserves
1 tablespoon Amaretto liqueur
1/3 cup sliced almonds, toasted
Directions:
To make the crust:
In a bowl combine the graham cracker crumbs and butter; blend thoroughly.
Press the crust into the bottom and about 1-inch up the sides of a 8-inch springform pan. Place in refrigerator while making the filling.
To make the filling:
Place the cream cheese in the bowl of an electric mixer. Cream until smooth. Add the eggs and beat until they are well incorporated.
Add all remaining filling ingredients and blend until smooth. Pour filling into crust.
Place the springform pan in a roasting pan and fill the roasting pan half full of hot water. Bake at 350 degrees F for 55-60 minutes, or until center is set.
Remove cake from roasting pan and allow to sit on rack to cool.
To make the topping:
Heat the preserves in a small saucepan until melted.
Pour the mixture through a strainer to remove the whole pieces of fruit.
Stir the Amaretto into the strained apricot jelly.
Spread the jelly over the top of the cooled cheesecake.
Sprinkle the toasted almonds over the top.
Refrigerate the cheesecake until serving.
Crust:
1-1/4 cups graham cracker crumbs
1/3 cup melted butter
Filling:
16 ounces cream cheese
3 eggs
3/4 cup sugar
1 tablespoon cornstarch
8 ounces sour cream
1/4 cup melted butter
1/2 tablespoon vanilla
1/2 tablespoon lemon juice
1/2 tablespoon almond extract
1/2 tablespoon orange extract
2 tablespoons Amaretto liqueur
Topping:
1/3 cup apricot preserves
1 tablespoon Amaretto liqueur
1/3 cup sliced almonds, toasted
Directions:
To make the crust:
In a bowl combine the graham cracker crumbs and butter; blend thoroughly.
Press the crust into the bottom and about 1-inch up the sides of a 8-inch springform pan. Place in refrigerator while making the filling.
To make the filling:
Place the cream cheese in the bowl of an electric mixer. Cream until smooth. Add the eggs and beat until they are well incorporated.
Add all remaining filling ingredients and blend until smooth. Pour filling into crust.
Place the springform pan in a roasting pan and fill the roasting pan half full of hot water. Bake at 350 degrees F for 55-60 minutes, or until center is set.
Remove cake from roasting pan and allow to sit on rack to cool.
To make the topping:
Heat the preserves in a small saucepan until melted.
Pour the mixture through a strainer to remove the whole pieces of fruit.
Stir the Amaretto into the strained apricot jelly.
Spread the jelly over the top of the cooled cheesecake.
Sprinkle the toasted almonds over the top.
Refrigerate the cheesecake until serving.
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DESSERTS > CHEESECAKE RECIPES > AMARETTO CHEESECAKE
USING EGGS IN RECIPES
Easily move your eggs in and out of the fridge with the integrated handle. Clear top protects eggs and makes it easy to stack more food or other storage organizers on top of the bin.
Eggs are sold in standard sizes: medium, large, extra-large, and jumbo. Most recipes call for large eggs but if a recipe doesn't specify, assume it means large. In recipes that call for a lot of eggs, substituting one size for another is not a problem. However, as the number of eggs increase, the difference in the amount will become pronounced.
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Makes it easy to remove cheesecakes and tarts from the metal pan bases.
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