Amaretto Cheesecake
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This is a favourite of Canadian Living web food editor Christine Picheca's mom, Angie. Use a rolling pin to crush the amaretti cookies for the crust; a food processor makes the crumbs too fine.
Servings: 12 to 16
Ingredients:
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 322 |
| pro | 6 g |
| total fat | 23 g |
| sat. fat | 15 g |
| carb | 24 g |
| fibre | trace |
| chol | 109 mg |
| sodium | 203 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 23% |
| folate | 6% |
Suggested Recipes
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1-1/2 cups (375 mL) crushed amaretti cookies
2 tbsp (25 mL) butter, melted
Filling:
3 pkg (each 8 oz/250 g) cream cheese, softened
3/4 cup (175 mL) granulated sugar
3 tbsp (45 mL) almond liqueur (such as amaretto)
1/2 tsp (2 mL) vanilla
4 eggs, lightly beaten
Topping:
1-1/4 cups (300 mL) sour cream
2 tbsp (25 mL) granulated sugar
Garnish:
16 amaretti cookies
Preparation:
Line side of 9-inch (2.5 L) springform pan with parchment paper; set aside.
In bowl, stir cookie crumbs with butter until moistened; press into prepared pan. Bake in 350°F (180°C) oven until firm, about 12 minutes. Let cool on rack.
Filling: In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in almond liqueur and vanilla. Beat in eggs on low speed just until combined. Pour over crust. Bake in 350°F (180°C) oven for 25 minutes. Let cool on rack for 20 minutes.
Topping: In bowl, stir sour cream with sugar; gently spread over cheesecake. Bake for 10 minutes or until topping is set and cheesecake jiggles slightly in centre; let cool. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Garnish: Arrange cookies around edge of cheesecake.
In bowl, stir cookie crumbs with butter until moistened; press into prepared pan. Bake in 350°F (180°C) oven until firm, about 12 minutes. Let cool on rack.
Filling: In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in almond liqueur and vanilla. Beat in eggs on low speed just until combined. Pour over crust. Bake in 350°F (180°C) oven for 25 minutes. Let cool on rack for 20 minutes.
Topping: In bowl, stir sour cream with sugar; gently spread over cheesecake. Bake for 10 minutes or until topping is set and cheesecake jiggles slightly in centre; let cool. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Garnish: Arrange cookies around edge of cheesecake.
Tags:
Cakes; Cheese/Other Dairy; Sugar/Sweets; Eggs; Bake; Make-Ahead; Entertaining;
Source
Canadian Living Magazine: December 2008
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