AMARETTO CHEESECAKE I
This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
Provided by Elaine Thompson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
- In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
- Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 37.1 g, Cholesterol 127.4 mg, Fat 26.2 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 15.6 g, Sodium 314.3 mg, Sugar 29.3 g
AMARETTO ALMOND CHEESECAKE RECIPE - (4.5/5)
Provided by mrshermes2002
Number Of Ingredients 15
Steps:
- For crust, in a medium bowl stir together cookie crumbs, the 1/2 cup ground almonds, the 2 tablespoons sugar, and the butter until combined. Press mixture into the bottom and 1 1/2 inches up the sides of a 10-inch springform pan. Cover and chill for 1 hour. Preheat oven to 350 degrees F. For filling, in a very large mixing bowl beat almond paste, the 3/4 cup sugar, 2 tablespoons amaretto, and 2 teaspoons of the vanilla with an electric mixer on medium speed until combined. Add cream cheese. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and egg yolks just until combined. Pour into crust-lined pan. Place filled springform pan in a 15x10x1-inch baking pan. Bake about 55 minutes or until a 2 1/2-inch area around outside edges appears set when gently shaken. Meanwhile, in a small bowl stir together sour cream, the 1/4 cup sugar, 1 tablespoon amaretto, and the remaining 1 teaspoon vanilla. Spread evenly over hot cheesecake. Bake for 5 minutes more. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Sprinkle with the 1/3 cup ground almonds before serving.
ALMOND-AMARETTO CHEESECAKE
I started making this cheesecake back in the early 80's. I went to a Southern Living Cooking Class and it was on the menu. My mother and friends always ask me to make this on special occasions. It is time consuming but I guarantee you it is wonderful.
Provided by Britt Os sweetie pie
Categories Cheesecake
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 17
Steps:
- Combine first four ingredients. Press into bottom and 1 3/4" up side of a 9" springform pan which has been coated with coaking spray.
- In a large bowl beat beat together cream cheese and 1 cup sugar until light and fluffy.
- Add eggs one at a time beating well after each addition.
- Lower speed to medium and add whipping cream., 1/4 cup amaretto and 1 teaspoon vanilla beating well.
- Pour into prepared crust and bake at 350 for 15 minutes and reduce over to 225 degrees, bake for 1 hour.
- Cool on rack for 5 minutes.
- Combine next 4 ingredients. Spread evenly on cake and cook additional 5 minutes. Cool, cover lightly and chill overnight.
- To serve, remove side of pan and garnish with almonds.
Nutrition Facts : Calories 452.8, Fat 33.9, SaturatedFat 16.8, Cholesterol 126.5, Sodium 263.7, Carbohydrate 32.3, Fiber 1, Sugar 20.2, Protein 6.8
ALMOND CHEESECAKE WITH AMARETTI CRUST
This is a luscious cheesecake with its light fluffy texture. As Giada says "Amaretti are Italian cookies with a distinct almond flavor". If you can't find them in the specialty foods section of the grocery store use any almond-flavored cookie.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F Wrap foil around outside of 9 1/2- or 10-inch springform pan to prevent leaks while baking.
- In food processor, combine toasted almonds and 2 tablespoons sugar; pulse until finely chopped. Add amaretti crumbs and melted butter; pulse to mix. Press crumb mixture evenly over bottom of pan. Set aside.
- In medium bowl, combine 1 1/2 cups of the sugar, flour and salt; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Add sugar mixture; beat until smooth.
- In medium bowl, lightly whisk egg yolks. Add egg yolks, sour cream, almond extract and vanilla to cream cheese mixture. Beat on medium-low speed just until well blended and smooth, scraping down bowl occasionally.
- In large bowl, beat egg whites until foamy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
- Place springform pan in large, shallow roasting pan or broiler pan. Fill with enough hot water to come halfway up sides of springform pan.
- Bake 1 hour and 5 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
- Remove from oven. Let stand in water bath 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
- Just before serving, press almonds around side of cake.
Nutrition Facts : Calories 456.9, Fat 31.1, SaturatedFat 16.8, Cholesterol 175.2, Sodium 240.6, Carbohydrate 37.1, Fiber 0.8, Sugar 32, Protein 9.3
AMARETTO CHEESECAKE
This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight.
Provided by Cooking Beast
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
- For the cheesecake filling: Preheat the oven to 350 degrees F.
- Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
- For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
- Refrigerate 6 hours or over night; serve chilled.
Nutrition Facts : Calories 535.1, Fat 41.7, SaturatedFat 19.9, Cholesterol 154.9, Sodium 300.7, Carbohydrate 33.4, Fiber 1.6, Sugar 25.4, Protein 9.7
AMARETTO CHEESECAKE
Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.
AMARETTO ALMOND CHEESECAKE 1999
Make and share this Amaretto Almond Cheesecake 1999 recipe from Food.com.
Provided by andypandy
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
- Place cookie crumbs (including the vanilla filling) in a large bowl.
- (A total of 2 1/2 cups).
- Add the 1/8 tsp almond extract and the melted butter.
- Combine well until crumbly.
- Pack onto bottom and up the sides of prepared pan.
- Set aside.
- Preheat oven to 300 degrees F.
- In a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
- Add in the can of Sweetened Condensed Milk and combine well.
- Add in the eggs one at a time, beating well to combine after each egg.
- Add the amaretto liquer and almond extract and vanilla extract.
- Beat well combined.
- Add by stirring in the toasted sliced crushed almond.
- Pour into prepared cookie lined spring form pan.
- If desired you can scatter a few toasted sliced almond over the top.
- Bake at 300 degrees oven for 60 minutes.
- Until the centre is set.
- Remove to a rack and cool at least two hours.
- Then refrigerate another 8 hours or overnite until serving.
- Note: this cheesecake bakes as you would any other one.
- bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
- I always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.
Nutrition Facts : Calories 418.3, Fat 32.9, SaturatedFat 17.6, Cholesterol 154.3, Sodium 260.5, Carbohydrate 21.6, Fiber 1.1, Sugar 18.8, Protein 11
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- In small saucepan, heat 1/2 cup sugar and the water to boiling; boil 2 minutes. Remove from heat. Stir in sliced almonds and 1 teaspoon amaretto. With slotted spoon, remove almonds and place on waxed paper; separate with fork. Cool.
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