Amaretto cheesecake has a great taste in itself but you can also enjoy it with wine. I once had the privilege to enjoy cheesecake with Moscato wine. I was fascinated by the way the combination of both tasted. I went back home, got a bottle of Moscato and decided to make amaretto cheesecake of my own. Some of you might want the recipe to be alcohol-free so you can use creamer instead of amaretto.
There are 3 parts to amaretto cheesecake:
Almond Graham Cracker Crust: We’ll need graham crackers, sugar, butter and almonds. Almonds add beautifully to the taste of the crust.
Creamy Amaretto Chip Filling: This cheesecake is enhanced with amaretto, almond extricate, and sprinkled with chocolate chips.
Toppings Galore: It is made from chocolate chips, almonds and homemade whipped cream.
How to Make Amaretto Cheesecake
- Try not to beat the cheesecake at high speeds or to an extreme – it’ll include air into the hitter, which can cause splits. This is the reason it’s critical to have space temperature, mollified cream cheddar. The milder the cream cheddar, the less beating important.
- Don’t over-heat the cheesecake. It’s finished heating when there’s still around a 3 inch ring in the center that looks a little half-cooked.
- Cooling. You need to do it gradually, per the headings underneath.
- A water shower. I don’t cherish them, however they are essential for a pleasant looking cheesecake.
- 1 1/4 cups (168g) vanilla wafer crumbs
- 5 tbsp (70g) butter, melted
- 5 tbsp (65g) sugar
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) flour
- 4 eggs, room temperature
- 1 cup (230g) sour cream
- 1 tsp almond extract
- 5 tbsp (75g) amaretto liqueur
- 3/4 cup (180ml) heavy whipping cream
- 3 tbsp (22g) powdered sugar
- 2 tbsp (30ml) amaretto liqueur
- 4 ounces (113g) cream cheese, softened
- sliced almonds