I’m going to prepare you now…this is going to be a dessert week! I made three cakes last Friday and the recipes are going to be featured on NJSD this week. However, there will only be two recipes because two of the three were the same.
I’m going to start with this divine Amaretto-Almond Cheesecake. I made this cake for my friend, Michelle’s birthday. I met Michelle and her family shortly after moving to the country and we became fast friends. I can’t imagine what I would do without her now. She is a friend that I turn to in good times and bad and she’s always there for me. I hope she had a great birthday weekend and enjoyed her cake!
This was the first time I made this recipe but I will be making it again, and again, and again! It was such a smooth and creamy cheesecake. It was scrumptious!! Because I had never had this cheesecake before I really wasn’t sure if it needed a sauce. It was delicious without a sauce but I think I will try a fresh raspberry puree on the plate, or at least fresh raspberries, the next time I serve it. For presentation if nothing else, I just felt like a little color would have been nice. It’s true, we do eat with our eyes first.
- 40 vanilla wafers, finely crushed
- ¾ c. finely chopped toasted almond
- ⅓ c. sugar
- ¼ c. plus 2 tbsp. butter, melted
- nonstick cooking spray
- 3 (8-oz.) pkg. cream cheese, softened
- 1 c. sugar
- 4 eggs
- ⅓ c. whipping cream
- ¼ c. Amaretto
- 1 tsp. vanilla extract
- 2 c. sour cream
- 1 tbsp. Amaretto
- 1 tbsp. sugar
- 1 tsp. vanilla extract
- sliced toasted almonds for garnish
- Preheat oven to 350 degrees.
- Combine finely crushed vanilla wafers, chopped almonds, ⅓ c. sugar and melted butter, mixing until all of the crumbs are moist with the butter. Press into the bottom and 1¾" up sides of a 9" springform pan which has been sprayed with nonstick cooking spray. Set aside.
- In the bowl of an electric mixer beat the cream cheese and 1 c. sugar together on high, until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Lower speed to medium and add whipping cream, ¼ c. amaretto, and 1 tsp. vanilla extract, beating well.
- Pour into prepared crust and bake at 350° for 15 minutes, then reduce heat to 225° and bake for 1 hour.
- Remove from oven and cool on a wire rack for 5 minutes.
- Combine 2 c. sour cream with 1 tbsp. amaretto, 1 tbsp. sugar, and 1 tsp. vanilla extract. Spread evenly over the cake and return to the oven. Bake an additional 5 minutes. Remove from oven and cool completely on a wire rack.
- Cover and chill in refrigerator overnight.
- Serve with toasted almonds if desired. Store in refrigerator.
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