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amaretto cheesecake recipe

17 years ago

For those of you who advised me about a new springform pan, here it the cheesecake recipe that started it all:

AMARETTO CHEESECAKE

1/3 cup plus 1 tblsp butter or margarine

1 1/2 cups graham cracker crumbs

1 tsp ground cinnamon

24 oz cream cheese

1 cup sugar

4 medium eggs

1/3 cup GOOD amaretto liqueur (CHEAP doesn't work)

Melt butter; add to graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch up the sides of a 9 inch springform pan. With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs 1 at a time, beating well after each addition. Stir in amaretto. Pour into pan. Bake at 375 degrees for 45 to 55 minutes until set.

TOPPING

2 tblsp plus 1 tsp sugar

8 oz sour cream

1 tblsp amaretto

Add sugar to sour cream. Mix well; add amaretto. Spoon over cake when cooled. Put into 400 degree oven for 5 minutes. Cool to room temperature. REFRIGERATE 24 TO 48 HOURS FOR FLAVOR TO DEVELOP FULLY.

Can be made in a food processor, but will not rise as much.

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Comments (9)

loves2cook4six
17 years ago
Yummm! Thanks. And its make ahead so definitely doable.
bbstx
Original Author
17 years ago
The first time I made this recipe I made it in the morning and served it that night. While it was ok, it was much much better the next day...and the day after that it was GREAT! Definitely allow time for flavors to develop!

I made it last night for a friend who is gluten intolerant. Instead of the graham cracker crumb crust, I used the following nut crust recipe:

1 1/2 cups blanched slivered almonds

3 tablespoons sugar

2 tablespoons butter, melted

1 gluten free waffle

1 dash cinnamon

. Preheat oven to 375 degrees F.
. Mix all ingredients in food processor.
. Pat mixture into springform pan.
. Bake for 7 minutes.

The original nut crust recipe calls for pecans. However, when using it with the amaretto cheesecake, I use almonds. Also the original recipe called for "cake crumbs" but to make it gluten free, I used a GF waffle (Van's brand).
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This is from answers.yahoo.com & sounds similar other than not using vanilla wafers for the crust which would be easy to substitute. CHOCOLATE MARBLED CHEESECAKE 2 c. chocolate cookie wafer crumbs 1/2 c. confectioners' sugar 1/2 c. (1 stick) butter, melted FILLING: 2 env. unflavored gelatin 1/2 c. cold water 1/3 c. all-purpose flour 3/4 c. granulated sugar, divided 1 1/2 c. milk 4 egg yolks, slightly beaten 1 pkg. (6 oz.) semi-sweet chocolate pieces 1 c. whipping cream 2 c. cottage cheese 1 tsp. vanilla extract 1/2 tsp. almond extract 4 egg whites For Crust: Combine crumbs and sugar; stir in butter. press mixture firmly and evenly against the bottom and halfway up the sides of a 9 inch springform pan. Chill. For Filling: Sprinkle gelatin over water to soften. Combine flour and 1/4 cup sugar. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook 1 additional minute. Add softened gelatin; stir until dissolved. Cool to lukewarm. Melt chocolate pieces with 1/3 cup whipping cream over low heat, stirring constantly, until chocolate is melted. (Refrigerate remaining cream until used.) Remove from heat; cool to lukewarm. Beat cottage cheese 5 minutes on highest speed of mixer. Blend in vanilla and almond extracts and gelatin mixture. Beat egg whites until foamy; continue beating and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold beaten egg whites into gelatin mixture. Whip remaining 2/3 cup cream in a chilled bowl with chilled beaters until stiff peaks form; fold into gelatin mixture. Spoon about 1/3 of filling into crust; drizzle thin stream of chocolate over filling; swirl with spoon in marble pattern. Repeat until filling and chocolate are used.
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What size package of cream cheese? I am assuming the large? Did you top the finished cheesecake with anything or eat it plain?
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sally2_gw
17 years ago
That sounds really good. How do you tell a good Amaretto from a bad one? Is it just the price? Any suggestions as to brand name? I always feel so lost and confused in a liquor store.

Sally
bbstx
Original Author
17 years ago
Sally, the one time I made it with cheap liqueur, I don't remember the brand. It was something the guy at the liquor store recommended. (I suspect his wine of choice may have been MD 20/20, too!) Before and since I have used the diSaronna Originale amaretto. It is in a flat-ish rectangular bottle. The bottle cap is squarish. It is not hard to find.

Since I do not drink amaretto on a regular basis, I buy the smallest bottle that will serve my purposes.
sally2_gw
17 years ago
I've seen that kind. Since I don't drink it all that often, I wouldn't know what's good and what's bad. Price would probably be an indicator, but not necessarily. Thanks for the recipe. It sounds wonderful.

Sally
lindac
17 years ago
I like amaretto....and have bought another cheaper brand when I was making something that used a lot of the stuff.....and frankly I couldn't taste the difference between that and the square bottle.....and don't remember what brand it was because all I have now is the square bottle!
loves2cook4six
17 years ago
bbstx - you inspired me to make your recipe and I used LOU's tip of baking on a preheated stone instead of a Bain Marie

I also used a 10" pan and it was done in 45 minutes.

Didn't have any sour cream so made a ganache with chocolate and cream instead.
bbstx
Original Author
17 years ago
Wow! That is gorgeous, six! And I'll bet it tastes as good as it looks. And the last time I made it, I too used Lou's baking stone technique. Good results and much less scary than a pan of sloshing hot water!
coconut_nj
17 years ago
That is beautiful. I happen to have a bottle of Amaretto languishing around the place.

I always use my pizza stone to bake cheesecakes or regular cakes on. Even put casseroles and cookie sheets on it. It's in there so I use it. It gets preheated and helps even out cooking.

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