Amaretto cheesecake 47
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Lightly salted butter |
| 2 | cups | Ground vanilla wafers |
| ¼ | cup | Sugar with 1 tsp. almond |
| Extract | ||
| Filling: | ||
| 2 | pounds | Cream cheese |
| 1½ | cup | Sugar |
| 1 | tablespoon | Amaretto liqueuer |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Almond extract |
| 1 | pinch | Salt |
| 4 | Eggs | |
| Topping: | ||
| 2 | cups | Sour cream |
| ¼ | cup | Sugar |
| 1 | teaspoon | Almond extract |
| ½ | cup | Blanched sliced almonds, |
| (toasted) | ||
Directions
Crust: Melt butter & blend into crushed wafers & sugar. Pat into bottom & ⅔ up sides of 10" springform pan.
Filling: Beat cream cheese & sugar at med speed for two minutes. Add liqueuer, extracts & salt, blend well. Add eggs one at a time, blending at low speed only until each is incorporated. Pour filling into crust & bake at 350F 40-45 minutes. When done, remove from oven, let stand 10 minutes.
Topping: Blend sour cream, sugar & extracts & pour over cake. Sprinkle almonds on top, & bake at 350F for 10 minutes. Put immediately into refrigerator to prevent cracking. Chill at least 3 hours.
Crust: