Amaretto Cheesecake
Recipes Cakes Desserts Holidays Italian
Description
The holidays will soon be here and so is the need for a delicious dessert. It's thick and creamy and truly decadent.
Ingredients
Crust:
1 1/4 c. vanilla wafer crumbs
5 T. butter, melted
5 T. sugar
Filling:
24 oz. cream cheese, at room temperature
1 c. sugar
3 T. flour
4 eggs, at room temperature
1 c. sour cream
1 t. almond extract
5 T. amaretto liqueur
Mousse Topping:
3/4 c. heavy whipping cream
3 T. powdered sugar
2 T. amaretto liqueur
4 oz. cream cheese, softened
sliced almonds
Directions
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Crust:
Preheat oven to 325 degrees.
In a small bowl, combine crust ingredients; mix well. Press mixture into the bottom and up the sides of a 9 inch springform pan that has been lined with parchment paper on the bottom.
Bake crust for 10 minutes; remove.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in; set aside.
Cheesecake Filling:
Reduce oven heat to 300 degrees.
In a large bowl, blend cream cheese, sugar and flour with an electric mixer until combined, using low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
Add eggs 1 at a time, beating slowly and scraping sides of the bowl after each addition. Add sour cream, almond extract and amaretto liqueur; beat on low speed until well combined. Pour filling into the pan. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
Place springform pan inside another pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should NOT go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour plus 40-50 minutes. (100-110 minutes) Turn heat off; keep cheesecake in oven with door closed for 10 minutes. Crack open oven door; leave cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
Remove cheesecake from oven; chill.
Mousse Topping:
When cheesecake has chilled and is firm, make mousse topping.
Add heavy whipping cream, powdered sugar and amaretto to mixing bowl; whip until stiff peaks form, about 5-7 minutes total. Set whipped cream aside.
In a separate bowl, beat cream cheese until smooth. Fold whipped cream into cream cheese until well combined.
Remove cheesecake from springform pan; top with mousse. Sprinkle cheesecake with sliced almonds.
Place in refrigerator until ready to serve.
12-14 servings.