Amaretto Cheesecake II

Amaretto Cheesecake II

17

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

Ingredients

4 h servings 760 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 760 kcal
  • 38%
  • Fat:
  • 57.4 g
  • 88%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

17
  1. 19 Ratings

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Most helpful

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...

Most helpful critical

This cheescake had a WONDERFUL flavor but it was not easy! Deciding that the farenheight/celsius degrees had been accidently switched, I chose to bake my cheescake at the 230 temp. Well I ende...

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...

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 l...

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...

This cheescake had a WONDERFUL flavor but it was not easy! Deciding that the farenheight/celsius degrees had been accidently switched, I chose to bake my cheescake at the 230 temp. Well I ende...

This is sooo good! I made it but I used vanilla waffers and fine ground pecans (half & half) for the crust. also next time I will use a larger piece of foil around the outside of the pan.

The flavors in this cheesecake were very good, I had a slight problem with cooking it in a roasting pan and getting the macaroon cookies and butter to combine nicely. Overall it was a good chee...

Turned out beautifully for my dinner party and was a fantastic hit!

Excellent cheesecake, for a family who is used to blan tastes they loved it.

I thought this cheesecake was wonderful. No leftovers. It has a light ameretto flavor, not too overpowering. Will make it again.