Amaretto Cheesecake
Amaretto cheesecake is an almond lover's delight. This creamy, decadent cheesecake has a shot of amaretto and topped with an almond caramel sauce that makes it really special. If you love almond desserts you must try this one!
[adrotate group="2"] [adrotate group="4"]- 300g/10.5oz Digestive Biscuits (Crushed)
- 125g/4.5oz Butter, melted
- 4 (225g/8oz) Pkts Philadelphia Cream Cheese
- 1 Cup Sugar
- 4 Eggs
- ½ Cup Amaretto
- 1 Tsp Vanilla Essence
- 3 Tbsp Cornflour ((Cornstarch ))
- Pinch Salt
- ¾ Cup Almonds (Sliced (Roasted))
- 50g Butter
- 1⁄3 Cup Brown Sugar
- 3 tbsp Elmlea Double Cream ((heavy cream))
Preheat oven to 180C/350F.
Line the base of a 23cm/9inch springform pan with baking paper.
Mix crushed biscuits with melted butter and press onto the base of pan and come up ¾ on the side. Bake for 7 minutes and set aside.
Reduce oven to 170C/325F.
In a large bowl using a hand mixer, beat the cream cheese and sugar together until no lumps remain.
Add eggs one at a time beating between each egg, then beat in the vanilla essence and amaretto.
Add the cornflour and pinch of salt and beat until smooth.
Tap the cheesecake batter bowl on the counter for 45 seconds to remove as many air bubbles as possible.
Pour filling into the center of the biscuits and smooth the top.
Bake for 30 minutes at 170C/325F.
Reduce temperature to 140C/275F and continue baking for another 35 minutes.
Turn the oven off and keep the cheesecake in the oven for another 30 minutes, but DO NOT OPEN THE OVEN DOOR.
After 30 minutes have passed, crack the oven door open to let cheesecake cool slowly for 1 hour.
Allow cheesecake to cool on the counter and refrigerate for 6/8 hours or overnight.
In a medium saucepan combine the butter and brown sugar, stirring often until smooth.
Add the double cream and bring to a low boil.
Boil for 5 minutes, then remove from heat. Stir in toasted almonds.
Allow to cool slightly, spoon topping over cheesecake and serve.
For decoration; I added swirls of whipped elmlea cream to the edges then I poured the almond caramel in the center of the cheesecake and topped the swirls with cherries and some roasted almonds.
The topping is best poured on before serving as it hardens in the fridge. It can be made beforehand even a day before, just warm it up a few seconds in the microwave to soften it again.