Amaretto Almond Cheesecake Recipe 455

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.

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:

• 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:

• 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:

• 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--.

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:

• 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.