Amaretto Almond Cheesecake Recipe
Description:
This Amaretto Almond Cheesecake recipe is an indulgent dessert that brings together the smooth richness of cream cheese, the almond notes from Amaretto, and a decadent cookie crust. Perfect for gatherings or special occasions, this cheesecake will be a hit at any event.
Ingredients and Nutritional Information
| Ingredient | Quantity | Nutritional Information (per serving) |
|---|---|---|
| Butter, melted | 2 1/2 cups | Calories: 418.3, Fat: 32.9g |
| Almond extract | 1/8 tsp | Saturated Fat: 17.6g |
| Cream cheese | 24 oz | Cholesterol: 154.3mg |
| Eggs | 4 large | Sodium: 260.5mg |
| Sweetened condensed milk | 1 can | Carbohydrates: 21.6g |
| Pure vanilla extract | 1 tsp | Fiber: 1.1g |
| Amaretto | 1/8 cup | Sugar: 18.8g |
| Toasted sliced almonds (crushed) | 3 tbsp | Protein: 11g |
| Cookie crumbs (with filling) | 2 1/2 cups | Serving Size: 12 servings |
Instructions
Preparing the Crust
- Prepare the Pan: Begin by spraying a 9-inch springform pan with a cooking spray, ensuring the bottom and sides are well-coated.
- Mix Cookie Crumbs and Extract: Place cookie crumbs (including any vanilla filling) in a large mixing bowl. Add the melted butter and almond extract, mixing until the crumbs become moist and crumbly.
- Form the Crust: Press the crumb mixture firmly onto the bottom and sides of the prepared springform pan, forming an even crust layer. Set this aside as you move on to the filling.
Making the Cheesecake Filling
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it is smooth and fluffy.
- Add Sweetened Condensed Milk: Pour in the sweetened condensed milk, beating on low speed until well incorporated, with no lumps remaining.
- Incorporate Eggs Gradually: Add eggs one at a time, beating well after each addition. This gradual process ensures the mixture remains smooth and free of air bubbles.
- Add Amaretto and Extracts: Pour in the Amaretto, almond extract, and vanilla extract. Continue beating until all ingredients are fully blended.
- Add Almonds: Fold in the toasted, crushed almonds to add texture and flavor to the filling.
Assembling and Baking
- Pour Filling into Crust: Carefully pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Optional Topping: For an extra touch, sprinkle a few toasted, sliced almonds over the top.
- Bake: Place the cheesecake in the preheated oven and bake for 60 minutes, or until the center is just set. The edges should be firm, and the center should still have a slight jiggle.
Cooling and Chilling
- Cool on a Rack: Remove the cheesecake from the oven and let it cool on a wire rack for at least 2 hours.
- Refrigerate: Once cooled, cover and refrigerate for at least 8 hours or overnight to let the flavors develop and the texture set.
Serving Tips
- Slice with a warm knife for clean cuts, and serve chilled.
- Garnish with fresh berries, a drizzle of Amaretto, or a sprinkle of crushed almonds for added elegance.
Notes
- Baking Methods: This cheesecake can be baked using either a dry heat method or a water bath, depending on your preference. A water bath helps prevent cracking, while dry heat provides a denser texture.
