Amaretto Cheesecake I

Amaretto Cheesecake I

68 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Elaine Thompson
Recipe by  Elaine Thompson

“This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch springform pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

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Reviews (68)

Rate This Recipe
TLBRAN
80

TLBRAN

I love Amaretto & wanted to make a nice cheesecake for a catered event. I made a practice cheesecake & was disappointed--the cheesecake was too dense, not enough almond flavor, and the crust was a little skimpy. When I made the 2nd cheesecake, I made a few changes when also enabled me to used a 10" springform pan, instead of a 9" pan: (1)For the crust,I used 18 crushed graham crackers, 1/4 cup sugar, 6 tbsp butter & 1/2 tsp almond extract (I'll use gingersnaps next time); (2) I used 3 8oz pkg of softened cream cheese instead of 2 pkgs;(3)reduced cornstarch to 1.5 tablespoons; (4) added 1/2 tsp almond extract to the cheescake batter; and (5)added 1/3 cup toasted slice almonds as a garnish to the finished cheesecake. Everyone loved the appearance, flavor and texture of the cheesecake. Also, baking the cheesecake in a water bath is must---no cracks!

Youmna
61

Youmna

I've made this cake several times, and have gotten rave reviews from it: even my mother, who usually dislikes cheesecake, loves this one. The ingredients and proportions in this recipe are perfect - don't change a thing! The baking time, however, is a problem: don't bake this only for an hour then take it out of the oven, you'll end up with a half-cooked heavy mess. I bake it for 52 to 55 minutes, *shut off the oven*, then leave the cake in for another hour and five minutes. This will cook the cake completely and prevent it from cracking while it does so. Allow the cake to cool before putting it in the fridge, and *leave it there* for a day - it'll taste divine. This cake is very light and creamy, and tastes wonderful. The recipe is definitely a keeper.

Dawndi
37

Dawndi

This recipe was very good when I tweaked it a bit based on other reviews. I didn't have all of the ingredients listed, so I made some changes. I used vanilla wafers instead of graham crackers for the crust, and Splenda for baking instead of the sugar in the crust, along with doubling the amounts of the crust ingredients. I also exchanged 8 ounces of sour cream for 8 ounces of plain lowfat yogurt, and used Neufchatel cheese instead of cream cheese. I used 1/2 cup of Splenda for baking along with 3/4 cup of sugar for the batter. I also used 1/3 cup of amaretto instead of the smaller amount in the original recipe. When baking, I used a 10 inch springform pan and baked it in a water bath. No cracking! I added an extra 5 minutes to the baking time because the extra amaretto made the batter a bit thin. After it was cooled, I made a glaze from 2 and 1/2 Tablespoons melted butter, 1 cup confectioner's sugar, 1 Tablespoon amaretto, and 1/4 cup chopped almonds. The cheesecake turned out wonderfully light and delicious! Everyone agreed that this tweaked recipe is a keeper!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 26.2 g
  • 40%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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