A very creamy and delicious cheesecake |
Wishing all of you a very Merry Christmas!
Almond crust |
Cheesecake batter |
Just out of the oven with a great big crack down the middle…oh no! |
Starting to fix the crack |
Once you are finished fixing the crack and smoothing out the sides…refrigerate till ready to serve |
The top will dry and it will be smooth all over….I never got pictures of the whole cake |
It was delicious! |
Amaretto Cheesecake
Yield: Makes 12 to 14 servings
Ingredients:
2 cups sliced almonds, toasted
1 cup sugar, divided
1/4 cup butter or margarine, melted
3 1/2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 large eggs
3 egg yolks
2 tablespoons all-purpose flour
1/3 cup whipping cream
1/3 cup amaretto
Garnishes: whipped cream, chopped toasted almonds
Preparation:
Process almonds in a food processor until ground; add 1/4 cup sugar and butter, and process until blended. Press into bottom and 1 1/2 inches up sides of an aluminum foil-lined 9-inch springform pan.
Bake at 400° for 10 minutes. Cool on a wire rack.
Beat cream cheese, remaining 3/4 cup sugar, and vanilla at medium speed with an electric mixer until smooth. Add eggs and yolks, 1 at a time, beating well after each addition. Add flour; beat until smooth. Add whipping cream and amaretto; beat until blended. Spoon into crust.
Bake at 400° for 10 minutes. Reduce temperature to 350°, and bake 30 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with oven door closed, 30 minutes. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Bake at 400° for 10 minutes. Cool on a wire rack.
Beat cream cheese, remaining 3/4 cup sugar, and vanilla at medium speed with an electric mixer until smooth. Add eggs and yolks, 1 at a time, beating well after each addition. Add flour; beat until smooth. Add whipping cream and amaretto; beat until blended. Spoon into crust.
Bake at 400° for 10 minutes. Reduce temperature to 350°, and bake 30 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with oven door closed, 30 minutes. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
You've got my number with this cheesecake, the almond crust, the almond filling, I can't stand it! And that crack filling job is pretty nifty!
ReplyDeleteThat's a brilliant tip! Thanks!
ReplyDeleteAwesome tip! Thanks for sharing it.
ReplyDeleteI used to make cheesecakes all the time - this certainly looks like one to try! I love Amaretto. And thanks for the repair tip!
ReplyDeleteWishing you all the blessings of Christmas! xoxo
I´m with you about baking cheesecakes; love any type and it´s one of my favorite things to bake. This recipe reminds me that I have an amaretto cheesecake dog-eared in a bon appetit thirty years old, that i alwys put at the top of my to.do list but still never make. It sounds incredible Kathy! Love the flavor. Have the best Christmas!
ReplyDeleteWhat a great tip! Your cheesecake is just beautiful and sounds so delicious with the amaretto. I hope you and your family have a wonderful Christmas, Kathy!
ReplyDeleteUnbelievable, Kathy. Now this is something I didn't know I needed to know - How To Fix A Crack in a Cheesecake - but I'm pretty happy that, if I'm met with the problem, I can solve it. Itr's amazing what one finds on food blogs these days. Your cheesecake does look amazing and probably went very well with your gorgeous floral arrangement (which I hopes lasts through Christmas). Have a wonderful and merry Christmas. Happy, healthy New Year to you and your family.
ReplyDeleteCongrats on fixing the crack! I am going to have to remember this one for sure.
ReplyDeleteMy last cheesecake fail was an underbaked cheesecake that collapsed. I ended up throwing the whole thing into a stoneware baker, throwing it back in the oven and calling it a cheesecake casserole.
Merry Christmas
You just blew my mind. I need to make this ASAP!
ReplyDeleteI could indeed live on cheesecake and this tutorial just made my day! Merry Christmas, Kathy to you and yours!
ReplyDeleteWhat a great technique. I stopped by to wish you Merry Christmas. I hope you have a wonderful holiday. Blessings...Mary
ReplyDeleteOh Kathy, bestill my heart, I adore Amaretto Cheesecake, funny thing is I never mind the crack either:) Thank you so much for sharing...A Very Merry Christmas to YOU and Yours!!! Louise
ReplyDeleteI didn't know you could repair cracked cheesecake--masterful job! Thanks for sharing. Hope your Christmas was great!
ReplyDeleteThanks for the tip Kathy as I've been known to produce a cracked cheesecake or two! Yours looks delicious.
ReplyDeleteThanks for the tip Kathy as I've been known to produce a cracked cheesecake or two! Yours looks delicious.
ReplyDeleteThanks for sharing on how to fix cracks in cheesecakes. Your cheesecake looks beautiful and delicious. I hope you had a nice Christmas.
ReplyDeleteYou fixed the crack so perfectly I wouldn't believe it, if I hadn't seen it first. The cheesecake looks perfect Kathy! I wish to you a very Prosperous and full of Joy New Year!
ReplyDeleteReally nice texture to your cheesecake and I bet with the almond liquor it heightens the flavor. I great boozy version. Wishing you all the best in 2013.
ReplyDeleteHappy New Year, Kathy! The cake looks awesome :) I greatly appreciate the video on how to fix a cheesecake crack!
ReplyDelete