Almond Amaretto Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Steps:

• 1. Combine the first 5 ingredients, mixing well. Press into the bottom and up sides of a 8-inch springform pan. Set aside.
• 2. Beat cream cheese with an electric mixer until light an fluffy'.
• 3. Gradually add sugar, flour, and corn starch beating well.
• 4. Add eggs one at a time beating well after each addition.
• 5. Stir in two tablespoons of melted butter, amaretto, and almond extract. Spoon batter into greased springform pan.
• 6. Wrap sides and bottom of springform pan with foil. Add two inches of boiling water to a roasting pan large enough to accommodate the springform pan making a water bath. Place springform pan into water bath.
• 7. Pre heat oven to 500 Degrees F. Place roasting pan with cheesecake in oven and bake for 10 minutes then drop temp to 200 degrees F for 1 1/2 hours.
• 8. While cheesecake is baking toast almonds in skillet until lightly browned and fragrant.
• 9. When cheesecake is done, turn off oven and crack oven door. Let cool to room temperature in oven; refrigerate for 12 hours.
• 10. Brush the top of cake with a little additional amaretto the sprinkle on all of the almonds. Remove sides of pan. Slice. Enjoy.

Steps:

• Spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
• Place cookie crumbs (including the vanilla filling) in a large bowl.
• (A total of 2 1/2 cups).
• Add the 1/8 tsp almond extract and the melted butter.
• Combine well until crumbly.
• Pack onto bottom and up the sides of prepared pan.
• Set aside.
• Preheat oven to 300 degrees F.
• In a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
• Add in the can of Sweetened Condensed Milk and combine well.
• Add in the eggs one at a time, beating well to combine after each egg.
• Add the amaretto liquer and almond extract and vanilla extract.
• Beat well combined.
• Add by stirring in the toasted sliced crushed almond.
• Pour into prepared cookie lined spring form pan.
• If desired you can scatter a few toasted sliced almond over the top.
• Bake at 300 degrees oven for 60 minutes.
• Until the centre is set.
• Remove to a rack and cool at least two hours.
• Then refrigerate another 8 hours or overnite until serving.
• Note: this cheesecake bakes as you would any other one.
• bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
• I always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Steps:

• To make crust: Lightly grease 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour.
• Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool.
• Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth.
• Beat in lemon zest. At medium speed, beat in eggs and yolks, one at a time, beating just until blended after each addition.
• At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F.
• Bake cheesecake 1 hour longer, covering loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
• Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.

Steps:

• For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
• For the cheesecake filling: Preheat the oven to 350 degrees F.
• Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
• For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
• Refrigerate 6 hours or over night; serve chilled.

Steps:

• Combine first four ingredients. Press into bottom and 1 3/4" up side of a 9" springform pan which has been coated with coaking spray.
• In a large bowl beat beat together cream cheese and 1 cup sugar until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Lower speed to medium and add whipping cream., 1/4 cup amaretto and 1 teaspoon vanilla beating well.
• Pour into prepared crust and bake at 350 for 15 minutes and reduce over to 225 degrees, bake for 1 hour.
• Cool on rack for 5 minutes.
• Combine next 4 ingredients. Spread evenly on cake and cook additional 5 minutes. Cool, cover lightly and chill overnight.
• To serve, remove side of pan and garnish with almonds.