Strawberry amaretto cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | GRAHAM CRACKER CRUMBS |
| ¼ | cup | GRANULATED SUGAR |
| 2 | tablespoons | BUTTER (unsalted), softened |
| In a small mixing bowl, combine the crumbs, sugar, and | ||
| Butter. Blend well with fingers, fork, or pastry blender. | ||
| Press onto the bottom of a well-buttered springform pan. | ||
| Chill for 30 minutes. | ||
| FILLING | ||
| 2 | pounds | CREAM CHEESE, softened |
| 1½ | cup | GRANULATED SUGAR |
| 1 | cup | HEAVY CREAM |
| 6 | EGGS | |
| 3 | tablespoons | LEMON JUICE |
| ½ | teaspoon | BRANDY or BRANDY EXTRACT |
| 1 | cup | SOUR CREAM |
| 1 | tablespoon | VANILLA EXTRACT |
| 2 | tablespoons | ALL-PURPOSE FLOUR, sifted |
| 1 | cup | FRESH STRAWBERRIES, chopped |
| In a large bowl, beat the cream cheese, sugar, and cream | ||
| Until smooth. Add the eggs, one at a time, making sure that | ||
| The mixture is smooth and creamy. Fold in the strawberries. | ||
| Pour mixture into the chilled pan and bake in a pre-heated | ||
| 425 | Degree F oven for 15 minutes, then reduce the | |
| Temperature to 275-degrees F and continue to bake for 1 | ||
| Hour. | ||
| Transfer to a wire rack and allow to cool for 3 hours. | ||
| TOPPING | ||
| 2½ | cup | FRESH STRAWBERRIES, chopped |
| 1 | cup | AMARETTO LIQUEUR |
| 1 | tablespoon | GRANULATED SUGAR |
Directions
** CRUST