Amaretti Sultana Cheesecake Recipes

Steps:

• Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
• In a large bowl beat the cream cheese, egg yolks and sugar.
• Add single cream, double cream and amaretto and lightly beat till smooth.
• Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy
• (approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
• Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
• Whisk egg whites into soft peaks.
• Carefully fold the egg whites into the cheese mixture.
• Pour into tin and chill 4 hours or overnight.
• To remove from tin dip knife in hot water and carefully slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.
• To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.

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 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:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.