There’s nothing quite like the creamy, decadent goodness of a cheesecake. And when you throw a touch of almond amaretto into the mix, you’ve got a dessert that’s truly out of this world. That’s why I’m thrilled to share this recipe for almond-amaretto cheesecake with you.
You’ll love the flavors in this dessert – the subtle tanginess of cream cheese, the sweetness of sugar, and the nutty undertones of almond amaretto. It’s a combination that’s sure to delight your taste buds and leave you wanting more.
But don’t be intimidated – this recipe is easier than it seems. With just a few simple ingredients and some basic baking skills, you’ll be able to whip up a gorgeous cheesecake that will impress all of your guests.
So go ahead and give it a try – I promise it’s worth it. Whether you’re looking for an impressive dessert for a special occasion or just want to treat yourself to something sweet, this almond-amaretto cheesecake won’t disappoint.
Why You’ll Love This Recipe
Cheesecake is one of those desserts that is both classic and versatile. It can be baked or no-bake, plain or adorned with all sorts of toppings or sauces, and served as a sweet indulgence any time of day or night. But when it comes to the almond-amaretto cheesecake, there’s just something exceptional about its unique blend of flavors that makes it stand out.
Picture this: a creamy, velvety cheesecake infused with the distinct liquor tang of amaretto, and complemented by the rich nuttiness of almonds. The light hint of lemon zest adds a touch of brightness to the dessert while the crunch of the crust gives that satisfying bite.
Not only does this recipe use real amaretto liqueur and almond extract for ample flavoring and aroma, but the addition of smooth white chocolate gives a sweet contrast in texture to keep your palate entertained. And let’s not forget about the buttery graham cracker crust that holds it all together.
With its combination of silky cream cheese, heavy cream, sugar and eggs, this almond-amaretto cheesecake recipe promises to deliver something divine yet easy to make. Whether you’re in the mood for a decadent dessert after a long day or hosting an elevated dinner party, this recipe never fails to impress.
So go on, indulge in a slice (or two) of this creamy, dreamy almond-amaretto cheesecake masterpiece. Trust us – your taste buds (and your guests!) will thank you for it.
Now, let’s talk about the important ingredients that you’ll need for this magnificent Almond-Amaretto Cheesecake. Make sure to have your measuring cups and spoons ready!
For the crust
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
For the filling
- 2 lbs cream cheese, softened
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 5 large eggs + 2 egg yolks
- 1/3 cup amaretto liqueur
- Juice and zest of one lemon
- 1 tsp pure vanilla extract
- 1 tsp almond extract
For the topping
- OPTIONAL: A white chocolate drizzle made with:
- 3 oz white chocolate chips, melted
- 1/4 cup heavy cream
- 1/2 tsp almond extract
Don’t forget, for best results use fresh and high-quality ingredients.
The Recipe How-To
Now comes the moment of truth, where the magic happens: I will guide you through each step of crafting this Almond-Amaretto cheesecake recipe to perfection. So let’s get ready to whip up a dessert that is creamy, indulgent and simply unforgettable!
Before diving into making the batter for your cheesecake, here’s a list of everything you’ll need:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour, sifted
- 1/4 cup amaretto liqueur
- 2 tablespoons freshly grated lemon zest
- 6 packages (8 ounces each) cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour, sifted
- 5 large eggs plus 2 large egg yolks, at room temperature
- 1/4 cup almond liqueur
To make this exquisite cheesecake, follow these simple steps below:
Step 1: Prep Work
Before we begin working on the actual cheesecake batter, let’s do some prep work. Preheat your oven to 325°F and set aside a baking pan filled with water (this will be used later on). Next, prepare a springform pan by greasing its sides and bottom using a baking spray or softened butter.
Next, we will create the crust. In a mixing bowl, cream together the butter, sugar and salt for about one minute until the mixture is light and fluffy. Then add in the flour and stir until well combined. Turn out the dough onto a lightly floured surface and roll it into a circle that is one inch larger than the diameter of your Springform pan.
Step 2: Create The Crust
Place the rolled-out dough gently onto the greased bottom of the pan while being careful not to stretch it. Let it rest in there for five minutes before trimming off any excess dough from around the edge. Bake in your oven for approximately ten minutes until it is golden brown around edges then remove from heat.
Step 3: Making The Cheesecake Batter
In another mixing bowl, beat together cream cheese, sugar, salt and flour until it forms a smooth mixture with no lumps. Add in eggs along with vanilla extract one at time beating well after each addition. Pour in sour cream then add lemon zest amaretto liqueur almond extract beating just enough until everything incorporates together but don’t over mix.
Pour your mixture into your baked crust before tapping gently against your counter top to release trapped bubbles.
Step 4: Bake Time & Chill
Place your cheesecake on middle rack of preheated oven and bake for about
Substitutions and Variations
Hey there, fellow bakers. Want to get creative with your cheesecake?! Here are some exciting substitutions and variations to create an almond-amaretto cheesecake that fits your taste buds.
Let’s start with the crust. Don’t have graham crackers? No worries! Crushed digestive biscuits or vanilla wafers can be used instead of graham crackers for the crust. You can also add a touch of cinnamon for an additional flavor profile.
Now let’s talk about the filling. Want a more indulgent and richer filling? Swap out the heavy cream for double cream, and you’ll be in for a creamy cheesecake treat. Feeling adventurous? Try mixing in melted white chocolate to the cheesecake batter for an out-of-this-world white chocolate-amaretto cheesecake flavor.
Going to skip out on the amaretto liqueur? Simply replace it with almond extract for that nutty and sweet flavor in the cheesecake. And if you want a no-bake option, use whipped ricotta cheese instead of cream cheese and add some whipped cream for that light and fluffy texture.
Lastly, top it off with fresh raspberry or blueberry compote instead of sliced almonds for that fruity twist. Or mix in some chocolate chips into the batter before baking to create a chocolate-almond amaretto cheesecake dessert.
Don’t let these substitutions and variations limit you; experiment with different combinations that work best for you. Have fun baking!
Serving and Pairing
Now comes the fun part- it’s time to serve and enjoy your mouth-watering almond-amaretto cheesecake! This dessert is exactly what you need to satisfy your sweet cravings. Its creamy texture combined with the rich, nutty flavors of the almond amaretto make for a dessert that will have you coming back for more.
For serving, it’s recommended to cut the cheesecake into uniform slices with a sharp knife that has been dipped in warm water. This ensures clean cuts and helps prevent the filling from sticking to the blade. You can serve it chilled or at room temperature, depending on your preference.
Pair this amazing cheesecake with a nice cup of coffee or tea, as it enhances the flavors of the dessert. You can also add a dollop of whipped cream and a sprinkle of almond flakes on top for an extra touch of indulgence.
However, serving is not the only way to enjoy this delightful dessert. You can transform your almond-amaretto cheesecake into a new creation by using it as a topping for other desserts such as pound cake or crepes.
The possibilities are endless when it comes to pairing this dessert with a suitable beverage. For a classy pairing, try serving this cheesecake with a glass of amaretto liqueur. If you prefer to balance the sweetness with something sour, try pairing it with an acidic wine like a Pinot Gris or Sauvignon Blanc.
In summary, serving and pairing are both important when it comes to making your almond-amaretto cheesecake stand out. Whether you choose to keep it simple or go all out and add different components, this dessert is bound to be a crowd-pleaser!
Make-Ahead, Storing and Reheating
Now that you have whipped up the ultimate Almond-Amaretto Cheesecake, it is important to know how to store it correctly. This decadent dessert can be made ahead of time and will keep in the refrigerator for up to three days.
If you’re planning on storing your cheesecake, it is best to leave it in its baking dish and cover it tightly with some plastic wrap. Remember to remove any toppings, such as fruit or whipped cream, before wrapping it up. Similarly, if your cheesecake has a crust, make sure to cover the edges so that they don’t dry out.
When reheating your cheesecake, avoid using the microwave since it can dry out the cake and alter its texture. Instead, let it sit at room temperature for 30 minutes to an hour, then place it in a 350°F oven for about 10 minutes.
For those who prefer their cheesecake chilled, transfer your baked and cooled cheesecake into an airtight container and store it in the freezer for up to one month. If you’re using homemade cream cheese though, storing your almond Amaretto cheesecake wouldn’t be necessary as it will be consumed within days of preparation.
Whip out your delicious Almond-Amaretto Cheesecake from storage and take a bite of creamy goodness whenever cravings hit – this no-fail treat stays fresh and flavorful after hours of refrigeration or freezing!
Tips for Perfect Results
If you want to reach cheesecake perfection, just follow these tips I have for you. As someone who has been baking almond and amaretto cheesecakes for over 15 years, I have learned a lot of tricks along the way.
First of all, always use room temperature cream cheese. That’s a rule with most cheesecake recipes, but it’s important to emphasize it. Softened cream cheese beats more easily and yields a smoother, creamier texture.
Secondly, don’t overmix the batter. Once you add the eggs, be careful not to mix too much or you’ll create air pockets which can cause cracks in your cheesecake later on. Mix until the ingredients are just combined.
Another thing that could affect the texture of your cheesecake is if you use low-quality ingredients such as cheap cream cheese, white sugar or almond extract. Invest in high-quality ingredients and your taste buds will thank you.
To achieve the perfect crust, mix the cookie crumbs with butter until they’re moist but not too wet. Too much moisture results in a soggy crust. And press them evenly onto the bottom of the pan using a measuring cup or the flat bottom of a glass.
When baking your cheesecake, place a shallow pan of water on the rack below to create steam in the oven. Cheesecakes love humidity and creating steam during baking helps minimize cracks.
After baking your cheesecake, do not take it out from oven immediately. A sudden change in temperature can also cause cracks on your cheesecake surface. I would recommend letting it cool down slowly inside the oven with the door slightly open for about an hour before taking it out.
Finally, when slicing through your dessert masterpiece, use a sharp knife and dip it into hot water between each cut to get clean edges.
I hope these tips help you create a perfectly baked almond-amaretto cheesecake that will wow everyone who tastes it. Happy Baking!
In conclusion, this Almond-Amaretto Cheesecake (McCall’s) recipe is the epitome of sweet and creamy desserts perfect for any occasion. With its luxurious almond amaretto flavor and the delectable topping options, it is sure to leave a lasting impression on your taste buds.
I urge you to try this recipe and experience the heavenly flavors of cream cheese, sugar, almond amaretto, white chocolate almond, and many more. Don’t be afraid to modify the recipe to your liking and experiment with different ingredients.
This recipe is a true masterpiece that requires patience, skill, and precision. But with our detailed instructions, tips, and recommendations in mind, you’re one step closer to perfectly delicious results.
Whether it’s baked or no-bake, this Almond-Amaretto Cheesecake recipe will surely become one of your favorite go-to desserts. So why not treat yourself and your loved ones to a delightful dessert today?
Thank you for following this recipe article, and I hope it inspires you to whip up something special in your kitchen.
Almond-Amaretto Cheesecake (McCall’s) Recipe
- 1/4 cup sugar (Crust Recipe begins)
- 1/4 cup almonds, toasted
- 1 cup all-purpose flour
- 1 pinch salt
- 1/2 cup unsalted butter
- 1 large egg yolk
- 1/4 teaspoon almond extract
- 5 (8 ounce) packages cream cheese, softened (Filling Recipe starts)
- 1 2/3 cups sugar
- 2 teaspoons grated lemon zest
- 5 large eggs plus 2 egg yolks
- 1/4 cup heavy cream
- 3 tablespoons amaretto liqueur
- 1 tablespoon all-purpose flour
- To make crust: Lightly grease 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 prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour.
- Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let 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, one 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*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F.
- Bake cheesecake 1 hour longer, covering 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 a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.