Creamy Amaretto Cheesecake
Best Cheesecake I've ever had :), modified from the original by Lindsay – https://www.lifeloveandsugar.com/amaretto-cheesecake/
Equipment
- 1 Springform pan
Ingredients
For Cookie Crust
- 2 ¼ cups (302 g) Pepperidge Farms Chessmen cookies ground finely
- 10 tbsp salted butter melted
- 3 tbsp sugar
For Amaretto Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 cup sugar
- 3 tbsp all purpose flour
- 1 cup sour cream
- 1 tsp almond extract
- 5 tbsp amaretto liqueur
- 4 large eggs room temperature
For the Amaretto Mousse
- 1 cup plus 2 tbsp heavy whipping cream cold
- 5 tbsp powdered sugar
- 3 tbsp amaretto liqueur
- ¼ tsp almond extract
- 6 oz cream cheese room temperature
- sliced almonds
Instructions
Make the Crust
- Preheat oven to 325°F (163°C).
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, the set aside to cool.
Make the Filling
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, Scrape down the sides of the bowl.
- Add the sour cream, almond extract and amaretto and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter into the crust.
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 20-30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and refrigerate until firm 5-6 hours or overnight (nb – mine still cracked but the mousse topping covers it up :))
Make the Mousse
- When the cheesecake has chilled and is firm, make mousse topping. Add heavy whipping cream, powdered sugar, amaretto and almond extract to a large mixing bowl and whip on high speed until stiff peaks form. Set whipped cream aside.
- In another bowl, beat cream cheese until smooth.
- Gently fold whipped cream into cream cheese in two parts until well combined.
- Remove cooled cheesecake from springform pan. Top the cheesecake with about half the mousse, then use the remaining mousse to pipe a border around the edge of the cheesecake. The mousse will be a little softer at first, but firms up as it cools in the fridge.
- Sprinkle cheesecake with sliced almonds and store in refrigerator until ready to serve.
Notes
Makes 12-14 slices. The original recipe used graham cracker crust. I thought chessman cookies would be good and switched it up. They also baked in a water bath. My springform pan has a ceramic serving plate as the bottom preventing me from doing this but it worked out great and only minor cracking.
To Store: This cheesecake is best when stored well-covered in the fridge and eaten within 3-4 days.
To Freeze: You can freeze this for up to 2 months. Wrap the entire cheesecake or individual slices in two layers of plastic wrap. Thaw frozen cheesecake in the fridge before enjoying.
