Amaretto Cheesecake

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Oh…. yes. This is a real thing, and it is absolutely AMAZING. Almond is another flavour that is so beautifully subtle, but it can stand alone phenomenally. Add in some almond, some alcohol, and some mousse to a cheesecake, and you have this gorgeous Amaretto Cheesecake.

I found this recipe on Pinterest… how I love Pinterest… but it led me back to the wonderful Life, Love and Sugar. She made this cheesecake originally, and it is SO GOOD. Incredible. An amaretto-infused cheesecake, topped with an amaretto spiked mousse, and decorated with slivered almonds. This, my friends, is the almond/amaretto trifecta.
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I don’t make cheesecake very often, for a few reasons. First, Paul is not the biggest cheesecake fan, so I end up being the only one who eats any, and I can only eat so much cheesecake. I usually end up giving a bunch away. Secondly, cheesecake is so rich, I can’t always eat a lot at a time. I mean, I love cheesecake, and I love how rich it is, but you can’t eat a ton of cheesecake without feeling a little sick from all the rich deliciousness.

Either way, though, this cheesecake is AMAZING, and if you are a fan of amaretto or almond, make this cheesecake. If you aren’t much of a booze drinker, you can always substitute the amaretto for a teaspoon or so of almond extract.
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Ingredients

Yield: 1 9-inch cheesecake

For the crust:

1¼ c. graham cracker or nilla wafer crumbs
5 tbsp. sugar
5 tbsp. butter

For the filling:

3 8 oz. packages cream cheese
1 c. sugar
3 tbsp. flour
4 eggs, at room temperature
1 c. sour cream
1 tsp. almond extract
5 tbsp. amaretto

For the mousse:

¾ c. heavy cream
3 tbsp. icing sugar
2 tbsp. amaretto
4 oz. cream cheese (½ package)
Slivered almonds, for garnishing

Place a loaf pan filled with water in the oven and preheat oven to 325°F. Line the bottom and sides of a springform pan with parchment paper.

In a small bowl, combine the crust ingredients and press into the bottom and up the sides of the springform pan. Bake crust for 10 minutes, them remove from the oven and let cool while you make the filling. Reduce oven temperature to 300°F.

For the filling, in the bowl of a mixer fitted with a whisk attachment, combine the cream cheese, sugar and flour on a low speed until combined. Use a low speed so that you do not incorporate a lot of air into the batter, which can cause cracks.

Add the eggs into the batter one at a time, beating and scraping down the bowl after each addition. Add in the sour cream, almond extract, and amaretto, and beat until smooth and well combined.

Pour filling over crust. Make sure water level is still high in the loaf pan, and if a lot of water has evaporated, add more. Drop the springform pan lightly on the counter once or twice to remove any air bubbles. Place into the oven, and bake for 1 hour and 30-40 minutes.

After at least an hour and a half, turn the oven off, and open the door for a second or so to release some heat. Close the door again, and let the cheesecake cool in the oven for 1 hour. Remove to a cooling rack, then let cool completely to room temperature. Once at room temperature, place in the refrigerator until completely chilled.

When cheesecake has chilled, make the mousse. Combine the cream, icing sugar, and amaretto in the bowl of a mixer and whip until the cream forms stiff peaks. Transfer to a separate bowl, and add the cream cheese to the mixer bowl. Beat cream cheese until smooth. Gently fold whipped cream mixture into the cream cheese. Spread mousse over the top of the cooled cheesecake. This can be done in advance, or right before serving. Sprinkle slivered almonds over top of the cheesecake.

Remove from springform pan, remove parchment paper, slice and serve.

 

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