This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
16
Yield:
1 9-inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.

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  • In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.

  • Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.

  • Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

Nutrition Facts

491 calories; protein 7.3g 15% DV; carbohydrates 26.5g 9% DV; fat 40.1g 62% DV; cholesterol 182.7mg 61% DV; sodium 204.2mg 8% DV. Full Nutrition

Reviews (163)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2005
I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. It also puffed out over the sides of the pan so I think next time I'll try a 10 inch pan. When it cooled the edges tore off but I made it look alright by adding a whipped cream edge and strawberry sauce on top. I will definitely use this recipe again and try to make it turn out right the next time! Read More
(106)

Most helpful critical review

Rating: 1 stars
02/12/2004
For me not worth the time and effort. Wrong pan size oven temperature and baking time are given on this recipe. Read More
(83)
179 Ratings
  • 5 star values: 143
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
05/07/2005
I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. It also puffed out over the sides of the pan so I think next time I'll try a 10 inch pan. When it cooled the edges tore off but I made it look alright by adding a whipped cream edge and strawberry sauce on top. I will definitely use this recipe again and try to make it turn out right the next time! Read More
(106)
Rating: 5 stars
10/31/2004
Excellent 5-STAR cheesecake! I also tried this recipe using 1/2 cup of Baily's Irish Cream instead of the amaretto and cut the butter down to only 1 cup it was "sin-sational" also! Only difference in cooking method was that I preheated oven to 200 degrees and cooked it for 2 hours in hot water bath until done. All in all and excellent rich & creamy cheesecake... you can't go wrong with this one! Read More
(103)
Rating: 1 stars
02/12/2004
For me not worth the time and effort. Wrong pan size oven temperature and baking time are given on this recipe. Read More
(83)
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Rating: 5 stars
02/02/2006
I have made this recipe a few times now for co-workers and at home. All of us thought it was terrific. I am almost commanded to make this for any work function now they liked it that much. If I were single I believe I could woo women with the power of this cheesecake alone. It's that good. A few prep notes--I have two "9 inch" springform pans one is slightly larger--use a slightly larger pan this fills it quite well. Also I have found it best to refrigerate this overnight before serving it. The texture is better after being completely cooled. I also like to drizzle chocolate ganache on the top. Once when the top was a little over done I covered it in ganache just as or maybe even MORE yummy! Read More
(54)
Rating: 5 stars
12/14/2011
This recipe makes almost twice what you need. It will bubble over the edge if you make it in the proportions the recipe lists. I put a crust on the bottom and cut it in half. You also don't need to go to the trouble of wrapping the pan in foil and doing a bath. If you take a cookie sheet and fill it with water it provides enough humidity to keep it from cracking. Cook it for the first 20 minutes on the 375 listed, but after 20 minutes turn it down to 325. It will burn on top if you cook it for a full hour on 375. Make sure to let it cool in the oven or else it will not come out flat on top. (I personally like to double the amaretto.) Read More
(39)
Rating: 3 stars
01/18/2014
This was my first cheesecake I followed the recipe eaxctly but the cake came out very moist and soft. What could be the reason? Maybe I should leave it in the refrigerator longer? Read More
(33)
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Rating: 4 stars
03/18/2006
I love making cheesecakes and this one is delicious and creamy. I do have a little problem when making this though...it always runs over the top of the pan. So I bought a 10 inch springform and it still ran over! I always do my cheesecakes in a water bath so at least it doesn't mess up my oven but it doesn't "look" pretty. I think my oven cooks too hot so I will try to lower the temp. next time. Read More
(28)
Rating: 4 stars
03/10/2011
Ok first of all this recipe seems too rich for any human to consume. Only gods should be able to indulge in this heavenly dessert. I had a little bit of trouble with this the first time because I used a 9" cake pan instead of a spring form pan. The recipe says 375 for 70 mins. but that browned her too fast even with a proper water bath. The 2nd time around I set the oven at 300 for 2 hrs. The result was a rich creamy smooth fluffy texture that was to die for! I only need to learn how to get the cleanest cut for pretty slice now. Read More
(22)
Rating: 5 stars
03/04/2006
This was the first cheesecake I have ever made and it was EXCELLENT!(Even people that say the don't like cheescake loved it). The only thing I did was to omit the amaretto because I was bringing it to an office colleagues birthday party. I made it in a heart shaped springform pan and followed the directions EXACTLY. I baked it the night before so after it had sat in the oven with the door open I refrigerated it overnight and it came out great! I also made a mixed berry sauce to go over the top! Rave reviews! Read More
(21)