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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2008
MethodLine 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.
Nutritional facts Per each of 16 servings: about
- Sodium 203 mg
- Protein 6 g
- Calories 322.0
- Total fat 23 g
- Cholesterol 109 mg
- Saturated fat 15 g
- Total carbohydrate 24 g
- Iron 6.0
- Folate 6.0
- Calcium 6.0
- Vitamin A 23.0