Amaretto Cheesecake and How to Fix the Crack

A very creamy and delicious cheesecake

I think I could live on cheesecake. Probably my all time favorite dessert. I love a traditional New York cheesecake but, any cheesecake will do!  That’s why, whenever I host anything at my house, cheesecake is always on the menu.  This past weekend I hosted a Christmas party for my dinner club.  It was a great evening with wonderful food, good friends and...Amaretto Cheesecake!  This recipe is from Southern Living.  It calls for an almond crust, which added a nice dimension to the flavor.  When I pulled the cheesecake from the oven, it had a big crack down the middle. However, I know how to fix a cracked cheesecake and I’m sharing it with you. This is a very cool trick!  First the cheesecake has to cool...refrigerate it for several hours. You will need an offset spatula and some hot water.  Take the spatula and dip it into the hot water and start to push the cheesecake into the crack, smoothing as you go. If you’re like me you may need to see this done, here is a great video.  So, if your looking for a delicious cheesecake to make over the holidays, this one may be it!
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

Southern Living
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.