Amaretto cheesecake

Amaretto cheesecake

Ingredients/Components

• eggs - 5 item
• egg yolks - 2 item
• butter, melted - 2 Tbsp
• 8 oz - 5 pkgs
• self rising flour - 3 Tbsp
• Lemon juice - 2 tsp
• Dash of salt - 1 item
• 1/2 cup sugar - 1 item
• cup heavy cream - 1/4 item
• Almond Extract - 1 tsp
• cup amaretto liqueur - 1/2 item
• Pure vanilla extract - 1 tsp
• medium size container of non-dairy whipped topping - 1 item

How to make amaretto cheesecake:

Butter bottom and sides of a 10-inch springform pan. Combine crumbs, almond extract and butter. Press onto bottom of pan; refrigerate. Preheat oven to 425°. In a large mixer bowl, beat cream cheese until smooth. Add sugar, flour, lemon juice, vanilla and salt. Beat in the eggs and egg yolks one at a time, until light and fluffy. Beat in heavy cream, then amaretto. Pour into prepared pan. Let stand 10 minutes at room temperature. Put in oven and bake 10 minutes; reduce the temperature to 250°, BUT DO NOT OPEN OVEN DOOR. Bake 1 hour and 5 minutes more. Remove from oven. Immediately run a spatula around edge of cake to loosen from pan (helps prevent cracking). Cool on wire rack for 1 hour, then cover and refrigerate at least 4 hours. Remove cheesecake from pan to serving container. Top cheesecake with non-dairy whipped topping.

Yield: 16 servings, Calories 425. This is a divine cheesecake.

Recipe categories: Cheesecake, Desserts, Cheese.