-
-
My review
Amaretto Cheesecake II
V Monte
"Given to me by my sister-in-law, this cheesecake is really good!"
Added to shopping list.
Go to shopping list.
Ingredients
4 h servings 760 calsOriginal recipe yields 12 servings (10 inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 760 calories; 57.4 g fat; 49.4 g carbohydrates; 11 g protein; 239 mg cholesterol; 461 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 1719 Ratings
-
-
-
-
-
Most helpful positive review
4/24/2000
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...
Most helpful critical review
11/30/2002
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 ende...
Most helpful
Most positive
Least positive
Newest
4/24/2000
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...
4/14/2002
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 l...
10/15/2002
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...
11/30/2002
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 ende...
2/5/2002
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.
9/24/2002
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 chee...
10/8/2002
Turned out beautifully for my dinner party and was a fantastic hit!
11/17/2005
Excellent cheesecake, for a family who is used to blan tastes they loved it.
12/1/2001
I thought this cheesecake was wonderful. No leftovers. It has a light ameretto flavor, not too overpowering. Will make it again.