Title: Amaretto-Almond Cheesecake
Categories: Dairy Microwave Cheesecake Dessert
Yield: 20 Servings
| | | Glazed almonds |
| 1 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/3 | c | Margarine or butter, softene |
| 1 | | Egg yolk |
| 1 | c | Semisweet chocolate chips |
| 3 | tb | Whipping (heavy) cream |
| 5 | pk | (8 ounces each) cream Cheese, softened |
| 1 3/4 | c | Sugar |
| 1/4 | c | Amaretto |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/4 | c | Whipping (heavy) cream |
| 5 | | Eggs |
| 2 | | Egg yolks |
| 1/3 | c | Semisweet chocolate chips, Finely chopped |
| 1/2 | c | Sliced almonds |
| 1 | tb | Plus 2 ts Packed Brown sugar |
| 2 | tb | Granulated sugar |
Amaretto-Almond Swirl Cheesecake. Move oven rack to lowest position. Heat
oven to 400 degrees. Lightly grease springform pan, 9 X 3 inches; remove
bottom. Prepare Glazed Almonds. Mix 1 cup flour, 1/4 cup sugar, the
margarine and 1 egg yolk with hands. (If dough is crumbly, sprinkle with 2
to 3 teaspoons water). Press one-third of the mixture evenly on bottom of
pan. Place on cookie sheet. Bake 8 to 10 minutes or until golden brown;
cool. Assemble bottom and side of pan; secure side. Press remaining mixture
2-1/2 inches up side of pan. Cut an 11-inch circle of heavy-duty aluminum
foil. Place pan on foil circle; press foil up side to prevent dripping in
oven during baking.Heat 1 cup chocolate chips and 3 tablespoons whipping
cream until chocolate chips are melted; cool slightly. Spread over bottom
and up side of crust. Increase oven temperature to 475 degrees.Beat cream
cheese, 1-3/4 cups sugar, 1/4 cup amaretto, 3 tablespoons flour, the salt,
1/4 cup whipping cream and 2 eggs in large bowl until smooth. Continue
beating, adding remaining eggs and the egg yolks, one at a time, until
blended. Stir in finely chopped chocolate chips. Pour one-half of the
batter into crust. Sprinkle with one-half of the Glazed Almonds. Repeat
with remaining batter and almonds. Cover with aluminum foil. Bake 20
minutes. Remove aluminum foil and reduce oven temperature to 300 degrees.
Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum
foil during last 30 minutes of baking.) Turn off oven and leave cheesecake
in oven 15 minutes. Cool 15 minutes. Run metal spatula along side of
cheesecake to loosen before and after refrigeration. Cover and refrigerate
at least 12 hours.Remove cheesecake from side of pan. Refrigerate any
remaining cheesecake. 20 SERVINGS; 470 CALORIES PER SERVING. GLAZED
ALMONDS: Cook almonds in brown sugar and granulated sugar in 10-inch
skillet over low heat, stirring constantly, until sugar is melted and
almonds are coated. Spread on waxed paper-covered cookie sheet; cool and
break apart.