Amaretto Cheesecake is a modern American recipe for a classic cheesecake on a biscuit (cookie) base and with a cream cheese filling set with eggs flavoured with Amaretto liqueur that's topped with a sour cream and Amaretto mix and garnished with almonds and chocolate shavings. The full recipe is presented here and I hope you enjoy this classic American version of: Amaretto Cheesecake.
For the Cake:
720g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
100g sugar
4 eggs
80ml Amaretto (up to 120ml)
For the Topping:
240g sour cream
1 tbsp + 1 tsp sugar
1 tbsp Amaretto
To Garnishes:
almond halves
chocolate shavings
Method:
Combine all the crust ingredients in a pan, and stir to mix thoroughly before pressing into the base and part way up the sides of a 25cm diameter springform cake tin. Now combine the cream cheese and sugar for the cake in a bowl. Beat until smooth then add the eggs, one at a time, beating thoroughly to combine after each addition. Stir in the Amaretto and beat until smooth then pour the cake mix over the crust. Transfer to an oven pre-heated to 180°C and bake for between 45 and 50 minutes.
Remove the cheesecake from the oven at this point and increase the oven temperature to 220°C. Whisk together all the topping ingredients in a bowl and pour over the cooked cheesecake. Return to the oven and bake for a further 5 minutes. Remove from the oven and set aside to cool completely then place in the refrigerator and chill over night.
When ready to serve, remove the sides of the cake tin, garnish as desired then slice into wedges and serve.
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