Amaretto Italian Sour Cream Cake Food

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.

ITALIAN SOUR CREAM SARONNO CAKE

Steps:

• In a small bowl, beat 2 egg whites until foam.
• Gradually add brown sugar.
• Beat until stiff peaks form, about 3 minutes.
• Fold in coconut and ground nuts.
• Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan.
• In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened.
• Beat 2 min.
• at high speed.
• Pour batter evenly on top of meringue in pan.
• Bake at 350 for 55-60 minutes until done (use toothpick test). Cool upright in pan for 10 minutes.
• Loosen sides and invest into serving p late. Cool completely.
• Spoon glaze over top of cake, allowing some to run down sides.
• Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries.
• In a small bowl, blend all ingredients until smooth.

AMARETTO CHEESECAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
• Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.

AMARETTO SOUR CREAM CAKE RECIPE

Steps:

• Grease a 10" tube pan generously. In a small bowl, beat egg whites until foamy. Gradually add brown sugar, beat until stiff peaks form, about 3 min. Fold in coconut and pecans. Spread meringue mixture on bottom and sides of prepared pan, to within 1" of top of pan. In a large bowl blend cake mix, sour cream, amaretto, water, eggs, and 2 egg yolkf at low speed on electric mixer until moistened, beat 2 min. at high speed. Pour batter evenly into meringue lined pan. Bake in preheated 350 degrees oven for 35 to 65 minutes, until toothpick inserted in center comes out clean. Cool uprights in pan 10 min., loosen sides and invert onto serving plate. Cool completely. In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup, and water until smooth. Spoon over top of cake, some to ride down sides. Sprinkle with ground pecans; garnish with cherries.