ALMOND-AMARETTO CHEESECAKE
I started making this cheesecake back in the early 80's. I went to a Southern Living Cooking Class and it was on the menu. My mother and friends always ask me to make this on special occasions. It is time consuming but I guarantee you it is wonderful.
Provided by Britt Os sweetie pie
Categories Cheesecake
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 452.8, Fat 33.9, SaturatedFat 16.8, Cholesterol 126.5, Sodium 263.7, Carbohydrate 32.3, Fiber 1, Sugar 20.2, Protein 6.8
ALMOND-AMARETTO CHEESECAKE (MCCALL'S)
This was posted in McCall's April 1995. It is a McCall's Cooking School recipe. A classic New York-style dessert updated with a triple hit of nutty flavor. It was pictured topped with sliced strawberries and brushed with a melted-jelly glaze.
Provided by Bren in LR
Categories Cheesecake
Time 3h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- To make crust: Lightly grease 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour.
- Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool.
- Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth.
- Beat in lemon zest. At medium speed, beat in eggs and yolks, one at a time, beating just until blended after each addition.
- At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F.
- Bake cheesecake 1 hour longer, covering loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
- Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.
Nutrition Facts : Calories 463.1, Fat 34.3, SaturatedFat 18.9, Cholesterol 167.6, Sodium 250.6, Carbohydrate 34, Fiber 0.5, Sugar 26.4, Protein 6.7
ALMOND AMARETTO CHEESECAKE
Almond Amaretto Cheesecake is a rich, decadent dessert with a graham cracker crust and a creamy, almond-flavored filling. Top this homemade cheesecake with a layer of toasted almonds, and you've got the perfect ending to dinner tonight!
Provided by Jessica - The Novice Chef
Categories Cheesecake
Time 12h20m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 562 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
AMARETTO CHEESECAKE I
This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
Provided by Elaine Thompson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 37.1 g, Cholesterol 127.4 mg, Fat 26.2 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 15.6 g, Sodium 314.3 mg, Sugar 29.3 g
AMARETTO CHEESECAKE
Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.
ALMOND CHEESECAKE WITH AMARETTI CRUST
This is a luscious cheesecake with its light fluffy texture. As Giada says "Amaretti are Italian cookies with a distinct almond flavor". If you can't find them in the specialty foods section of the grocery store use any almond-flavored cookie.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 456.9, Fat 31.1, SaturatedFat 16.8, Cholesterol 175.2, Sodium 240.6, Carbohydrate 37.1, Fiber 0.8, Sugar 32, Protein 9.3
AMARETTO ALMOND CHEESECAKE RECIPE - (4.5/5)
Provided by mrshermes2002
Number Of Ingredients 15
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.
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