Amaretto Cheesecake With Hazelnut Macaroon 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.

AMARETTO CHEESECAKE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
• In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
• To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
• Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

AMARETTO CHEESECAKE I

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.

AMARETTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

AMARETTO CHEESECAKE

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 RICOTTA CHEESECAKE

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl., Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended., Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack., In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour., Top cheesecake with almonds and sugared cranberries.

AMARETTO CHEESECAKE

Steps:

• 1. Combine the first 5 ingredients, mixing well. Press into the bottom and up sides of a 8-inch springform pan. Set aside.
• 2. Beat cream cheese with an electric mixer until light an fluffy'.
• 3. Gradually add sugar, flour, and corn starch beating well.
• 4. Add eggs one at a time beating well after each addition.
• 5. Stir in two tablespoons of melted butter, amaretto, and almond extract. Spoon batter into greased springform pan.
• 6. Wrap sides and bottom of springform pan with foil. Add two inches of boiling water to a roasting pan large enough to accommodate the springform pan making a water bath. Place springform pan into water bath.
• 7. Pre heat oven to 500 Degrees F. Place roasting pan with cheesecake in oven and bake for 10 minutes then drop temp to 200 degrees F for 1 1/2 hours.
• 8. While cheesecake is baking toast almonds in skillet until lightly browned and fragrant.
• 9. When cheesecake is done, turn off oven and crack oven door. Let cool to room temperature in oven; refrigerate for 12 hours.
• 10. Brush the top of cake with a little additional amaretto the sprinkle on all of the almonds. Remove sides of pan. Slice. Enjoy.

PHILADELPHIA MACAROON CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
• Refrigerate 4 hours. Top with strawberries just before serving.

AMARETTO CHEESECAKE

Steps:

• CRUST: Combine vanilla wafers, 1/4 cup sugar, 1 bag almonds, and melted butter in a food processor to create crust. Press into 9" springform pan and set aside.
• FILLING: Combine cream cheese, 1 1/4 cups sugar, amaretto, and salt in food processor until smooth. Add 1 egg at a time and pulse just until blended. (Too much mixing at this point will make your cheesecake crack when cooked.)
• Pour into springform pan and bake at 350°F for 50 minutes. Remove from oven and cool for 10 minutes.
• TOPPING: While cheesecake is cooling, in a small bowl mix sour cream, 1/4 cup sugar and almond extract. Pour over top of cheesecake and return to oven for additional 10 minutes. Remove from oven and add 1 bag of slivered almonds to top of cake and cool completely on rack. Refrigerate for 8 hours.

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.

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.

AMARETTO CHEESECAKE WITH HAZELNUT MACAROON CRUST

Steps:

• In a small bowl combine toasted coconut, ground hazlenuts and butter.
• Press onto bottom of 10 inch spring-form pan.
• Set aside.
• Preheat oven 325 degrees F.
• In food processor blend cottage cheese and cream cheese until smooth.
• Add the 3/4 C sugar, amaretto, and whole eggs beat until smooth, put into large bowl, set aside.
• In mixing bowl beat egg whites and cream of tartar at high speed until foamy.
• Gradually add the 1/4 C sugar a tablespoon at a time; beating until stiff peaks form.
• Gently fold egg white mixture into cheese mixture.
• Pour into prepared pan.
• Bake for 50 minutes.
• Remove pan from oven allow to cool 15 minutes.
• Cover and chill at least 8 hours.

AMARETTO CHEESECAKE

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl combine the graham crumbs, chopped almonds, sugar and butter.
• Mix well.
• Press into the bottom of a 9 inch springform pan.
• In a large mixing bowl combine the cream cheese, sugar and flour.
• Mix until well blended.
• Beat in eggs one at a time until blended.
• Blend in sour cream and Amaretto.
• Pour over crust and bake for 10 minutes.
• Reduce temp to 250 degrees and bake for 40 minutes more.
• You want the cheese cake JUST set.
• Remove and place on a wire rack.
• Run a knife around the edges to loosen.
• Chill overnight.
• Combine the jam and amaretto in a small saucepan.
• Heat over low until just warm.
• Pour over chilled cheesecake and sprinkle with the almonds.
• Serve.

LEMON CHEESECAKE WITH HAZELNUT CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
• Make filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
• Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
• Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.

MACAROON PIE CRUST

Steps:

• Preheat oven to 375 degrees F.
• In food processor, combine all ingredients and process until well blended.
• Press into bottom and sides of ungreased 9-inch pie pan.
• Bake 7 minutes or until golden brown.
• Cool completely before filling.

HAZELNUT MACARONS

Steps:

• 1. Mix the 158 g water and 236 g granulated sugar in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. 2. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. (see Note 1 at the bottom).3. Remove from heat immediately when the temperature is reached.* If the syrup has crystallized, discard and start over. Use the syrup cooking time (it might take about 10-15 minutes) to sift the dry ingredients and prepare the egg whites.
• 1. Sift the 106 g of almond flour and 106 g of hazelnut flour, 30 g of cocoa powder and 212 g of powdered sugar twice into a large bowl.2. Heat 172g of egg whites in the microwave in 5-7 second intervals, mixing after each, for about 30 seconds or until the egg whites are barely warm to the touch. 3. Add 82 g of egg whites to the sifted mixture. Pour the rest of the egg whites into a grease-free bowl and add a 1 tablespoon of sugar and set aside. 4. When the syrup is at about 240F, with a sturdy wooden spoon quickly mix egg whites with the sifted mixture until paste forms.
• 1. When the syrup is at about 243F to 244F, start to whip egg whites and sugar on medium speed, getting them ready for when the syrup reaches 248F and you can pour it into the fluffy egg whites.2. Once the egg whites are foamy and the syrup is at 248F degrees, remove the syrup off the heat, increase the mixer speed to high and slowly pour the syrup into the egg whites between the whisk and the bowl. Continue whipping until the bowl is cool to the touch and the meringue has reached stiff peaks.
• 1. Fold the whipped meringue into the almond/sugar paste in 3 additions, trying to reach the "lava" stage when the batter flows off the spatula into the bowl like lava, or when the batter dropped into the bowl takes about 30 seconds to dissolve into the rest of the batter, or when you're able to draw a figure 8 with the batter falling off the whisk. Stop immediately once you reach this stage as overmixing the batter will ruin the macarons. It is better to under-fold, then over-fold.
• 1. Fill the prepared piping bag fitted with the 1/2 inch round plain tip with the macaron batter. You can drape the empty bag over a tall glass to make it easier to fill the pastry bag.
• 2. Pipe the macarons onto the prepared parchment-lined (or a Silpat, but with Silpat you will need to increase baking time) baking sheet by pressing out 1.5-inch circles about 1 inch apart.
• 3. Rap the sheet against the counter 5-10 times to remove any large bubbles. If you use a softer surface to avoid the loud noise that comes with rapping the sheet on the counter, increase the number of raps. 4. Next, use a pin or something sharp to pop any remaining bubbles that have risen to the surface of the macarons, but haven't popped.
• 1. Place into a preheated to 350F oven and immediately reduce the heat to 325F. Bake for 10-12 minutes. Remove from the oven and allow to cool completely before removing off the parchment paper.2. Bake the rest of the macarons in the same fashion, preheating the oven to 350F each time a new baking sheet is placed in the oven.
• 1. Fill a piping bag fitted with a 1/2 inch round piping tip with the Nutella filling and pipe about a tablespoon of the filling onto the first half of the macaron shells, then top with the second cookie, matching them by size and shape. 2. Press gently to adhere.
• Place the macarons into a container fitted with a lid and refrigerate or leave at room temperature for 24 hours before eating. This allows the flavors to mend and for the macaron to reach a fudgy and soft inside.

LAURIE'S AMARETTO MOUSSE CHEESECAKE

Steps:

• In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9 inch springform pan, and set aside to chill. In a saucepan, sprinkle the gelatin over the cold water and let sit for 1 minute. Then cook over low heat, stirring until gelatin is dissolved.
• In a medium bowl, beat cream cheese with the sugar until soft and smooth. Gradually stir in the evaporated milk, vanilla and lemon juice. Scrape bottom of bowl between additions, then stir in the gelatin mixture and the amaretto. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese batter.
• Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.

HAZELNUT CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
• Bake 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

MACAROON CHEESECAKE

Steps:

• In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake. , Bake 20-25 minutes longer or until center is almost set. 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. Refrigerate leftovers.

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.