Amaretto Peach Cheesecake Recipe 435

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

Steps:

• Add peaches and liqueur; mix well.
• Pour over crust; bake at 450, 10 minutes.
• Reduce oven temperature to 250; continue baking 1 hour and 5 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill, then garnish with toasted almond slices and additional peach slices, if desired.
• BASE: Beat margarine and sugar until light and fluffy; blend in egg.
• Add flour; mix well.
• Spread dough onto bottom of 9-inch springform pan; bake at 450, 10 minutes.
• BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.

Steps:

• 1. Crust: Add butter to graham cracker crumbs and stir until evenly moistened. Press crumbs over bottom and 1 inch up sides of a 9 inch spring form pan. Bake crust at 350 degrees about 8 minutes or until crust is beginning to brown. Cool on rack. Reduce oven temperature to 325 degrees.
• 2. Filling: Combine peaches, 2 tbsp. sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
• 3. Using, electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs, one at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
• 4. Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 1/4 hours. Place hot cheesecake on rack; cool 5 minutes, then run small sharp knife around pan sides to loose. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. Can make up to 2 days ahead. Cover and keep chilled.
• 5. GLAZE: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to a simmer. Strain into a small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets., at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake. To prevent cheesecake from splitting on top, place a shallow pan of water into the oven while cheesecake is baking.

Steps:

• Preheat oven to 450 degrees F Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch springform pan. Drain and puree peaches. For filling, combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced if desired.

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:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl., Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended., Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack., In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour., Top cheesecake with almonds and sugared cranberries.

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:

• Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
• In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
• To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
• Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

Steps:

• Press Graham Cracker Crust mixture firmly on bottom and 1/2 inch up sides of a 9 inch springform pan.
• Beat cream cheese at high speed with an electric mixer until ight and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup amaretto; pout mixture into prepared pan. Bake at 375F for 45 to 50 minutes or until set.
• Combine sour cream, 2 tablespoons sugar, and 2 tablespoons amaretto;stir well, and spoon over cheesecake. Bake at 500F for 5 minutes. let cool to room temperature on a wire rack; chill. Garnish with almonds, grated chocolate, chocolate leaves, and strawberry halves.

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:

• Preheat oven to 450 degrees.
• In a medium bowl combine the graham crumbs, chopped almonds, sugar and butter.
• Mix well.
• Press into the bottom of a 9 inch springform pan.
• In a large mixing bowl combine the cream cheese, sugar and flour.
• Mix until well blended.
• Beat in eggs one at a time until blended.
• Blend in sour cream and Amaretto.
• Pour over crust and bake for 10 minutes.
• Reduce temp to 250 degrees and bake for 40 minutes more.
• You want the cheese cake JUST set.
• Remove and place on a wire rack.
• Run a knife around the edges to loosen.
• Chill overnight.
• Combine the jam and amaretto in a small saucepan.
• Heat over low until just warm.
• Pour over chilled cheesecake and sprinkle with the almonds.
• Serve.

Steps:

• Combine margarine and sugar until light and fluffy.
• Blend in egg.
• Add flour; mix well.
• Spread dough onto bottom of 9-inch springform pan.
• Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Add peaches and liqueur; mix well.
• Pour over crust.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with additional peach slices and sliced almonds, if desired.