Amaretto Cheesecake
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This recipe makes 12 servings
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 | 0 |
| chol | 109 mg |
| sodium | 203 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 6 |
| vit A | 23 |
| folate | 6 |
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.
Ingredients
- 1-1/2 cups crushed amaretti cookies
- 2 tbsp butter, melted
- Filling
- 3 pkgs each (8 oz/250 g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 tbsp almond liqueur, (such as Amaretto)
- 1/2 tsp vanilla
- 4 eggs, lightly beaten
- Topping
- 1-1/4 cups sour cream
- 2 tbsp 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.
Source : Canadian Living Magazine: December 2008
- Keywords : Dessert; Bake; Cream cheese; Eggs; Sour Cream;
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