AMARETTO CHEESECAKE
This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight.
Provided by Cooking Beast
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 535.1, Fat 41.7, SaturatedFat 19.9, Cholesterol 154.9, Sodium 300.7, Carbohydrate 33.4, Fiber 1.6, Sugar 25.4, Protein 9.7
AMARETTO CHEESECAKE - SUGAR FREE
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by jj_in_CA.
Provided by internetnut
Categories Cheesecake
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Spread amond flour in a baking pan and bake in a preheated 325°F oven for 4 minutes or until lightly toasted. Let cool.
- With an electric mixer, beat cheese and splenda until smooth. Mix in eggs, vanilla, Amaretto and sour cream.
- Pour batter into a greased 9-inch springform pan. Sprinkle garnish almonds on the top.
- Bake in the middle of a preheated 325°F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.
Nutrition Facts : Calories 273.6, Fat 26.2, SaturatedFat 15.8, Cholesterol 151.2, Sodium 205.6, Carbohydrate 2.7, Sugar 0.4, Protein 7.3
STRAWBERRY AMARETTO CHEESECAKE
WOW is this good! I found this recipe in an old cheesecake cookbook called "Cheesecake Madness" that I had purchased at a church rummage sale. I don't know why someone didn't want a book with a recipe this delicious in it. It is nice and thick, melts in your mouth, and forget about dieting...this cheesecake is chock full of diet-wrecking temptations!
Provided by The Big Cheese
Categories Cheesecake
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- You will also need: 9-inch springform pan.
- To prepare crust place graham crackers, sugar and butter in a small mixing bowl. Blend well with fingers or a pastry blender. Press into the bottom of a well-buttered 9" springform pan. Chill in the freezer or refrigerator for about 30 minutes while you prepare the batter and strawberries.
- In a large bowl, beat the cream cheese, sugar and heavy cream until smooth. Add the eggs, one at a time, making sure that the mixture is smooth after beating in each egg.
- Add the lemon juice, brandy extract, sour cream, vanilla, and flour and continue beating until very smooth and creamy.
- Fold in the chopped strawberries. Pour the mixture into the chilled springform pan that you have placed on a cookie sheet (the batter will come to the top of the pan so do not be alarmed).
- Bake in a preheated 425° oven for 15 minutes, then reduce the temperature to 275° and continue to bake for 1 hour.
- Transfer to a wire rack and allow to cool for 3 hours. While the cake is cooling, marinate the sliced strawberries in the Amaretto and sugar for about 3 to 4 hours.
- Arranges the slices decoratively on top of the cooled cheesecake and bake in a 350° oven for 7 minutes.
- Transfer to a wire rack and allow to cool completely for 2 hours. Remove the sides of the springform pan and refrigerate overnight.
- Remove the cake from the refrigerator for at least 2 hours before serving.
AMARETTO CHEESECAKE
A rich creamy cheesecake for special occasions. Large enough for second helpings.
Provided by wendymayCI
Time 40m
Yield Serves 12
Number Of Ingredients 13
Steps:
- Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
- In a large bowl beat the cream cheese, egg yolks and sugar.
- Add single cream, double cream and amaretto and lightly beat till smooth.
- Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy
- (approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
- Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
- Whisk egg whites into soft peaks.
- Carefully fold the egg whites into the cheese mixture.
- Pour into tin and chill 4 hours or overnight.
- To remove from tin dip knife in hot water and carefully slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.
- To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.
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.
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
AMARETTI & SULTANA CHEESECAKE
Crunchy Italian amaretti biscuits and almond liqueur are the key in this baked creamy pudding
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Tip the sultanas into a bowl, add the Disaronno and set aside to soak for 1 hr. Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm loose-bottomed round cake tin. Melt the butter in a pan over a gentle heat and stir in the biscuit crumbs. Mix well, tip into the base of the tin and push down to compress it. Bake for 5 mins, then remove from the oven and allow to cool.
- Meanwhile, beat the cheese with the eggs, soured cream, flour, vanilla and caster sugar - preferably with an electric whisk so it is nice and smooth. Stir in the sultanas (and any Disaronno left in the bowl), then pour onto the base. Bake for 30 mins until set but still with a slight wobble in the centre. Cool in the tin. Can be made 2 days ahead and chilled.
- To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of Disaronno, if you like.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
AMARETTO CHEESECAKE
I made this for a Christmas party and everyone gave it rave reviews. I made it the day before the party to make sure it was chilled well. The recipe originally came from a message board on AOL posted by Steph. It's a winner!
Provided by Lvs2Cook
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake
Number Of Ingredients 15
Steps:
- Combine the crust ingredients. Press onto bottom of a greased 9-inch springform pan. Set aside.
- In a large bowl, beat cream cheese, sugar, and flour; mixing well until blended. Add eggs, one at a time, beating until well blended. Blend in sour cream, liquer, and extract; pour over crust. Bake at 450º for 10 minutes. Reduce heat to 250º. Continue baking for 55 minutes.
- Combine topping ingredients except almonds and spread over cheesecake. Evenly sprinkle on almonds. Continue baking 5 more minutes.
- Cool on wire rack.
- Chill in refrigerator several hours before serving.
Nutrition Facts : Calories 7430.8, Fat 559.5, SaturatedFat 295.5, Cholesterol 2117.7, Sodium 4171.1, Carbohydrate 492.6, Fiber 18.7, Sugar 260.3, Protein 142.6
AMARETTO CHEESECAKE WITH APRICOT GLAZE
Make and share this Amaretto Cheesecake With Apricot Glaze recipe from Food.com.
Provided by Cookin In Texas
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 647, Fat 47.6, SaturatedFat 26.9, Cholesterol 206.7, Sodium 422.1, Carbohydrate 45.9, Fiber 1.2, Sugar 31.7, Protein 12.6
CHOCOLATE AMARETTO CHEESECAKE
Make and share this Chocolate Amaretto Cheesecake recipe from Food.com.
Provided by Deantini
Categories Cheesecake
Time 2h30m
Yield 1 cheese cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- melt chocolate, set aside and let cool.
- preheat oven to 300°F.
- mix crust ingredients and press into a 7-8 inch springform pan.
- beat cream cheese until smooth, add sugar gradually, beat in eggs one at a time.
- add cooled chocolate and remaining ingredients.
- pour filling on to crust.
- bake at 300F for 60 min, turn oven off and let sit in oven for another 60 minute.
Nutrition Facts : Calories 505.1, Fat 37.5, SaturatedFat 21.3, Cholesterol 116.3, Sodium 412.1, Carbohydrate 38.2, Fiber 4.2, Sugar 23.3, Protein 11.9
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