Strawberry Amaretto Cheesecake Food

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.

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.

STRAWBERRY AMARETTO CHEESECAKE

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.

STRAWBERRY CHEESECAKE PARFAITS

Steps:

• In a small bowl, combine sliced strawberries and sugar; set aside. In a small bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. , In a small bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. , In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.

FRESH STRAWBERRIES & AMARETTO CREAM PIE

Steps:

• Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

AMARETTO STRAWBERRY TRIFLE

Steps:

• Wash and cut strawberries in half in a bowl. Add Amaretto and 3 tablespoons of the sugar and allow the mixture to sit.
• Cream together the cream cheese, powdered sugar, sour cream, and vanilla. Set aside.
• Whip the cream with the remaining 1 tablespoon of sugar. Fold into the cream cheese mixture.
• Tear angel food cake into bite-size pieces into the cream cheese and whipping cream mixture.
• Layer in a large bowl - if you have a trifle-style bowl or other clear glass bowl, the layers look great in it. Start with the berry mixture as the bottom layer and end with the berries.
• Chill before serving.

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.

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.