Amaretto Almond Cheesecake 1999 Recipes

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.

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.

Steps:

• 1. Combine the first 5 ingredients, mixing well. Press into the bottom and up sides of a 8-inch springform pan. Set aside.
• 2. Beat cream cheese with an electric mixer until light an fluffy'.
• 3. Gradually add sugar, flour, and corn starch beating well.
• 4. Add eggs one at a time beating well after each addition.
• 5. Stir in two tablespoons of melted butter, amaretto, and almond extract. Spoon batter into greased springform pan.
• 6. Wrap sides and bottom of springform pan with foil. Add two inches of boiling water to a roasting pan large enough to accommodate the springform pan making a water bath. Place springform pan into water bath.
• 7. Pre heat oven to 500 Degrees F. Place roasting pan with cheesecake in oven and bake for 10 minutes then drop temp to 200 degrees F for 1 1/2 hours.
• 8. While cheesecake is baking toast almonds in skillet until lightly browned and fragrant.
• 9. When cheesecake is done, turn off oven and crack oven door. Let cool to room temperature in oven; refrigerate for 12 hours.
• 10. Brush the top of cake with a little additional amaretto the sprinkle on all of the almonds. Remove sides of pan. Slice. Enjoy.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
• In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
• To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
• Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
• Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.