| previous | next |
Title: Amaretto Cheesecake with Apricot Glaze
Categories: Cheesecake Cheese Dessert
Yield: 1 Servings
| CRUST | ||
| 1 | c | Graham Wafer Crumbs |
| 1/2 | c | Almonds, chopped toasted unblanched |
| 2 | tb | Sugar |
| 1/4 | c | Butter, melted |
| FILLING | ||
| 4 | pk | Cream Cheese(250g), softened |
| 1 | c | Sugar |
| 3 | tb | Flour |
| 4 | Eggs | |
| 1 | c | Sour Cream |
| 1/4 | c | AMARETTO DI SARONNO liqueur |
| GLAZE | ||
| 1/2 | c | Apricot Jam |
| 1 | tb | AMARETTO DI SARONNO liqueur |
CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined.Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10-12 servings.
| previous | next |