Orange almond cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| 1½ | cup | Graham cracker crumbs |
| 1 | cup | Unblanched almonds; coarsely ground |
| ¼ | cup | Sugar |
| 6 | tablespoons | Sugar |
| Filling: | ||
| ]4 eggs | ||
| 1 | cup | Sugar |
| 1½ | pounds | Cream cheese |
| 2 | tablespoons | Amaretto |
| 2 | tablespoons | Cointreau or Grand Marnier |
| 10 | tablespoons | Freshly squeezed orange juice |
| 1 | teaspoon | Pure vanilla |
| Topping: | ||
| 1 | teaspoon | Gelatin |
| ¼ | cup | Lukewarm water |
| 1½ | cup | Whipping cream |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Pure vanilla |
| 2 | tablespoons | Cointreau or Grand Marnier |
Directions
To make crust, combine ingredients and pat and spread over bottom and up sides of a 9" springform pan. Chill for 30 minutes.
To make filling, preheat oven to 350 degrees. Beat eggs and sugar until fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice and vanilla. Beat until well blended. Pour into chilled crust and bake for about 60 minutes or until filling is set. Allow to cool for about one hour before adding topping.
To make topping, dissolve gelatin in water and allow to cool to room temperature. Whip cream with sugar until stiff. Quickly whisk in vanilla, Cointreau and dissolved gelatin with a rubber spatula. Spread topping evenly over cake. Chill 4 to 6 hours.