Almond Amaretto Cheesecake

Almond Amaretto Cheesecake
Crust:
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract
Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish
Make Crust: Lightly greased 9-inch springform pan. In food processor, process sugar
and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up
butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs.
Add egg yolk and almond extract; pulse just until dough holds together. Press dough
into prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. Preheat oven
to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand stand
until cool. Make filling: In large bowl, with electric mixer at medium-high speed, beat
cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until
mixture is blended and smooth. Beat in lemon zest. At medium speed, beat in eggs
and yolks, on at a time, beating just until blended after each addition. At low speed,
beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven
temperature to 500. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce
oven temperature to 200. Bake cheesecake 1 hour longer, cover loosely with foil if
top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes
with oven door propped ajar with wooden spoon. Place cake on cooling rack. Let
stand until room temperature. Cover; chill 6 hours or overnight. To serve, run knife
around edges of pan to loosen cake. Remove pan sides. Place cake on serving
dish. Garnish with strawberries. Before cutting each slice, dip knife in cold water.

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