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Amaretto Cheesecake II

Amaretto Cheesecake II

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V Monte

Given to me by my sister-in-law, this cheesecake is really good!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 760 kcal
  • 38%
  • Fat:
  • 57.4 g
  • 88%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 252 mg
  • 84%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Lille
34
1/25/2004

A 10 in. springform works perfect. A pastry chef told me the general rule is to use a 10 in. if the recipe calls for 4- 8 oz. packages of cream cheese and an 8 or 9 in. for 3- 8 oz. packages or less. Use the cheap, dry cookies for the crust, otherwise you will have to lessen the butter.

CCHRANE
33
1/25/2004

I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as the recipe required and the top had a tough skin looking overcooked and brown. The kitchen smelled like I had burned something. I still had 22 minutes to go and decided to reduce the temperature to 350 and cover the cheesecake with foil. I do not think that I cooked it long enough but felt that the 450 temperature had to be a mistake. The cheescake was tasty and the macaroon crust/top was delicious. It was, however, not cooked enough in the middle but no one seemed to notice or care. It did not crack or split. I am curious about the cooking temperature and ways to prevent the over-browning of the top. 450 degrees seems a little too hot. Any suggestions?

Chris Anderson
18
1/25/2004

Well, this was my first attempt at a cheesecake and it was definitely a learning experience. First of all, I had the same problem as another reviewer, the 450 temperature seemed too hot. I too had to turn the temperature down after about 40 minutes. I covered the top with foil to keep it from getting any darker and baked it for another 20 minutes. After removing it from the oven and letting it set for two hours I removed the cake from the pan and it was completely uncooked in the centre! So I forced it back into the pan and baked it for another hour at 350 and it was okay after that...not pretty, but okay. A little whipped cream and some sliced almonds on top prettied it up a bit. So I'll definitely know what to do for next time, and by the way, the taste was great!