Try this Cheesecake ( Almond Amaretto ) recipe, or contribute your own.

Still searching for what to cook ?

Name: Cheesecake ( Almond Amaretto )
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/4 c Almonds, toasted; 3 tb Amaretto liqueur; 1/4 c Sugar; 1/4 ts Almond extract; 2 ts Grated lemon zest; 5 pk Cream cheese, softened 8-oz; 1/4 c Heavy cream; 1 c Unsifted all-purpose flour; 1/2 c Unsalt butter; 5 lg Eggs plus 2 yolks; Pinch salt; 1 2/3 c Sugar; 1 lg Egg yolk; 1 tb All-purpose flour; Strawberries for garnish

Find the most delicious recipes here

INGREDIENTS

1/4 c Almonds, toasted
filling
Crust
3 tb Amaretto liqueur
1/4 c Sugar
1/4 ts Almond extract
2 ts Grated lemon zest
5 pk Cream cheese, softened 8-oz
1/4 c Heavy cream
1 c Unsifted all-purpose flour
1/2 c Unsalt butter
5 lg Eggs plus 2 yolks
Pinch salt
1 2/3 c Sugar
1 lg Egg yolk
1 tb All-purpose flour
Strawberries for garnish

Servings

INSTRUCTIONS

Calories per serving: 496 Fat grams per serving: 28 Approx. Cook Time: Cholesterol per serving: 113 1. Make Crust: Lightly greased 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 prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. 2. Preheat oven to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand 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, on at a time, beating just until blended after each addition. 3. At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200. Bake cheesecake 1 hour longer, cover 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. 4. Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run knife around edges of pan to loosen cake. Remove pan sides. Place cake on serving dish. Garnish with strawberries. Before cutting each slice, dip knife in cold water. Posted by Fred Ball to the Fidonet National Cooking echo 9-98 Posted to MM-Recipes Digest by "Rfm" on Nov 14, 98

NOTES

Alert editor

Cheesecake ( Almond Amaretto )

1/4 c Almonds, toasted
 filling
 Crust
3 tb Amaretto liqueur
1/4 c Sugar
1/4 ts Almond extract
2 ts Grated lemon zest
5 pk Cream cheese, softened 8-oz
1/4 c Heavy cream
1 c Unsifted all-purpose flour
1/2 c Unsalt butter
5 lg Eggs plus 2 yolks
 Pinch salt
1 2/3 c Sugar
1 lg Egg yolk
1 tb All-purpose flour
 Strawberries for garnish

Calories     per serving: 496 Fat grams per serving: 28 Approx. Cook  Time: Cholesterol  per serving: 113 1. Make Crust: Lightly greased  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 prepare pan to line  bottom and 2 inch up sides. Refrigerate 1 hour. 2. Preheat oven to  400. Bake crust 8 minutes or just until golden. Place on wire rack;  let stand 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, on at a time, beating just until blended after each  addition. 3. At low speed, beat in heavy cream and liqueur. Beat in  flour just until blended. Increase oven temperature to 500. Pour  filling into cooled crust in pan.  Bake 12 minutes.  Reduce oven  temperature to 200.   Bake cheesecake 1 hour longer, cover 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. 4. Place cake  on cooling rack. Let stand until room temperature. Cover; chill 6  hours or overnight. To serve, run knife around edges of pan to loosen  cake. Remove pan sides. Place cake on serving dish.   Garnish with strawberries.  Before cutting each slice, dip knife in  cold water.    Posted by Fred Ball to the Fidonet National Cooking echo 9-98    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov  14, 98

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (93g)
Recipe Makes: 16 Servings

Calories: 396
Calories from Fat: 92 (23%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 2.2g
Cholesterol 30.9mg		10 %
Sodium 37.6mg		1 %
Potassium 14.4mg		0 %
Total Carbohydrate 77.7g		23 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 77.5g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 396

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe