Amaretto Cheesecake I Recipe
This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
A very yummy cheesecake made with amaretto. Serve topped with fresh berries.
A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good
This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.
No bake cheesecake that is light, but VERY rich! Serves 12. Given to me by a college professor to share.
This is my hubby's favourite cake. I make it for him every birthday. I also add a bit more amaretto, I've also added almond extract when I ran out of amaretto, both tasted devine. Trick to stop cheesecake form cracking is bake in water bath I do it every cheesecake recipe and never get cracking I also baked 55 mins and left in oven for hour after turned off.
This rich crustless cheesecake is flavored with amaretto rather than the traditional lemon. Serve with fresh sliced fruit or berries and fresh whipped cream.
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?
This simple recipe makes a delicious, versatile cream cheese frosting flavored with amaretto and pure maple syrup.