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Amaretto Cheesecake II

Amaretto Cheesecake II

Name: Amaretto Cheesecake II
Prep time: 30 min
Cook time: 1 h
Total time: 3 h 60 min
Yield: 10 inch cheesecake
Ingredients: 4 (8 ounce) packages cream cheese; 1 ½ cups white sugar; 2 tablespoons cornstarch; 6 eggs; 1 (16 ounce) container sour cream; ½ cup melted butter; 1 tablespoon vanilla extract; 1 tablespoon orange extract; 1 tablespoon lemon juice; 1 tablespoon almond extract; 2 fluid ounces amaretto liqueur; 2 ½ cups crushed macaroon cookies; ⅔ cup melted butter

Rating: 4 stars

19 Ratings
17 Reviews
1 Photo

Given to me by my sister-in-law, this cheesecake is really good!

By v monte

Gallery

Recipe Summary

prep:

30 mins

cook:

1 hr

additional:

2 hrs 30 mins

total:

4 hrs

Servings:

Yield:

10 inch cheesecake

Nutrition Info

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.

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Step 2

In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
Step 3

To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
Step 4

Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

759.7 calories; 11 g protein; 49.4 g carbohydrates; 239.2 mg cholesterol; 461.5 mg sodium. Full Nutrition

Reviews (17)

Most helpful positive review

Lille

01/25/2004

A 10 in. springform works perfect. A pastry chef told me the general rule is to use a 10 in. if the recipe calls for 4- 8 oz. packages of cream cheese and an 8 or 9 in. for 3- 8 oz. packages or less. Use the cheap dry cookies for the crust otherwise you will have to lessen the butter. Read More

Helpful

(34)

Most helpful critical review

SUMMERF

01/25/2004

This cheescake had a WONDERFUL flavor but it was not easy! Deciding that the farenheight/celsius degrees had been accidently switched I chose to bake my cheescake at the 230 temp. Well I ended up baking it for 2 hours! I was really disappointed because this had been the dessert that I had been bragging about for the week leading up to Thanksgiving. I still brough it and people liked it but it never set to the right consistency even after 2 hours. Very good taste just wish it had been easier to make and had set right. Read More

Helpful

(14)

19 Ratings

5 star values: 10
4 star values: 4
3 star values: 2
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lille

01/25/2004

Helpful

(34)

Lille

01/25/2004

Helpful

(34)

CCHRANE

01/25/2004

I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as the recipe required and the top had a tough skin looking overcooked and brown. The kitchen smelled like I had burned something. I still had 22 minutes to go and decided to reduce the temperature to 350 and cover the cheesecake with foil. I do not think that I cooked it long enough but felt that the 450 temperature had to be a mistake. The cheescake was tasty and the macaroon crust/top was delicious. It was however not cooked enough in the middle but no one seemed to notice or care. It did not crack or split. I am curious about the cooking temperature and ways to prevent the over-browning of the top. 450 degrees seems a little too hot. Any suggestions? Read More

Helpful

(33)

Chris Anderson

01/25/2004

Well this was my first attempt at a cheesecake and it was definitely a learning experience. First of all I had the same problem as another reviewer the 450 temperature seemed too hot. I too had to turn the temperature down after about 40 minutes. I covered the top with foil to keep it from getting any darker and baked it for another 20 minutes. After removing it from the oven and letting it set for two hours I removed the cake from the pan and it was completely uncooked in the centre! So I forced it back into the pan and baked it for another hour at 350 and it was okay after that...not pretty but okay. A little whipped cream and some sliced almonds on top prettied it up a bit. So I'll definitely know what to do for next time and by the way the taste was great! Read More

Helpful

(19)

SUMMERF

01/25/2004

Helpful

(14)

Jess Giesler

01/25/2004

This is sooo good! I made it but I used vanilla waffers and fine ground pecans (half & half) for the crust. also next time I will use a larger piece of foil around the outside of the pan. Read More

Helpful

(11)

KITANALYNN

01/25/2004

The flavors in this cheesecake were very good I had a slight problem with cooking it in a roasting pan and getting the macaroon cookies and butter to combine nicely. Overall it was a good cheesecake but not very simple to make. Read More

Helpful

(10)

Chris Stewart

01/25/2004

Turned out beautifully for my dinner party and was a fantastic hit! Read More

Helpful

(9)

melissa

11/17/2005

Excellent cheesecake for a family who is used to blan tastes they loved it. Read More

Helpful

(8)

Susan Young Adams

01/25/2004

I thought this cheesecake was wonderful. No leftovers. It has a light ameretto flavor not too overpowering. Will make it again. Read More

Helpful

(7)

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All Reviews for Amaretto Cheesecake II

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Nutritional Information

Amaretto Cheesecake II

Servings Per Recipe: 12
Calories: 759.7

% Daily Value *

protein: 22 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 88 %

saturated fat: 180 %

cholesterol: 80 %

vitamin a iu: 39 %

niacin equivalents: 16 %

vitamin b6: 6 %

vitamin c: 2 %

folate: 7 %

calcium: 12 %

iron: 9 %

magnesium: 6 %

potassium: 6 %

sodium: 19 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Amaretto Cheesecake II

1 of 17

All Reviews

Lille

01/25/2004

Helpful

(34)

Lille

01/25/2004

Helpful

(34)

CCHRANE

01/25/2004

Helpful

(33)

Chris Anderson

01/25/2004

Helpful

(19)

SUMMERF

01/25/2004

Helpful

(14)

Jess Giesler

01/25/2004

This is sooo good! I made it but I used vanilla waffers and fine ground pecans (half & half) for the crust. also next time I will use a larger piece of foil around the outside of the pan.

Helpful

(11)

KITANALYNN

01/25/2004

Helpful

(10)

Chris Stewart

01/25/2004

Turned out beautifully for my dinner party and was a fantastic hit!

Helpful

(9)

melissa

11/17/2005

Excellent cheesecake for a family who is used to blan tastes they loved it.

Helpful

(8)

Susan Young Adams

01/25/2004

I thought this cheesecake was wonderful. No leftovers. It has a light ameretto flavor not too overpowering. Will make it again.

Helpful

(7)

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Amaretto Cheesecake II

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Amaretto Cheesecake II

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (17)

Most helpful positive review

Most helpful critical review

All Reviews for Amaretto Cheesecake II

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Amaretto Cheesecake II

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (17)

Most helpful positive review

Most helpful critical review

All Reviews for Amaretto Cheesecake II