Almond Cheesecake With Amaretti Crust Food

AMARETTO CHEESECAKE

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.

ALMOND CHEESECAKE WITH AMARETTI CRUST

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.

ALMOND AMARETTO CHEESECAKE

Steps:

• CRUST: 1. Place oven racks in the center of the oven. Preheat oven to 350°F. Line a 9-inch springform pan with a round of parchment paper (cut to fit), set aside. 2. In a medium-sized bowl, combine graham cracker crumbs, sugar, butter and salt until well combined. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of prepared springform pan. Bake for 7 minutes and remove from the oven and set aside. 3. Reduce oven heat to 325°F. FILLING: 1. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with granulated sugar until no lumps remain. 2. Add eggs, one at a time, beating mixture between each egg, then beat in the amaretto, vanilla extract and almond extract. Add cornstarch and salt and beat until smooth. 3. Tap the cheesecake batter bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. 4. Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue baking for another 35 minutes. Once this time has elapsed, turn the oven off and keep cheesecake inside for another 30 minutes, but DO NOT OPEN THE OVEN DOOR. After the 30 minutes has passed, crack the oven door open to let cheesecake cool slowly for one hour before removing. 5. Allow cheesecake to cool to room temperature on the counter (approximately 3-4 hours) before covering with plastic wrap and transferring to the fridge to chill. 6. Refrigerate cheesecake until completely chilled (about 6-8 hours, or overnight). Open springform pan and remove the metal collar. TOPPING: 1. Preheat the oven to 325°F and spread the almonds on a rimmed baking sheet. Bake them for 7 to 8 minutes or until just fragrant. Remove from oven and set aside. 2. In a medium saucepan over medium heat, combine the butter and brown sugar, stirring often, until smooth. Add the heavy cream and amaretto and bring to a low boil. Boil for 5 minutes, then remove from heat. Stir in toasted almonds. Allow sauce to cool to room temperature before pouring over the cooled cheesecake.

AMARETTO CHEESECAKE WITH APRICOT GLAZE

Steps:

• Crust: Combine ingredients.
• Press onto bottom of a 9-inch springform pan; set aside.
• Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
• Add eggs, one at a time, mixing just until combined.
• Blend in sour cream and liqueur; pour over crust.
• Bake in 450 degree F oven 10 minutes.
• Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
• Run knife around rim of pan; cool on wire rack.
• Chill.
• Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
• Strain mixture and pour over cheesecake before removing sides of pan.
• Garnish if desired.

AMARETTO CHEESECAKE

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.

ALMOND-CRUST RASPBERRY CHEESECAKE

Steps:

• Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
• In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
• Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.