GeorgiaXplant
Well-known Member
- Location
- Georgia
First some notes. I've been making this cheesecake for a while now and have found what works well so that you'll get a perfect cheesecake every time.
After the graham cracker crust has cooled, wrap the springform pan tightly in foil.
When making the filling:
*to soften cream cheese unwrap and microwave for about 15 seconds
*mix the cornstarch and sugar together. Cornstarch just doesn't like to mix into anything without getting lumpy, but if you mix it with whatever other dry ingredient (in this case, sugar), you won't have that problem
Before putting the cheesecake in the oven to bake, place a baking dish on the bottom rack and fill about 1-2" with boiling water. This will create a moist environment for the cheesecake to keep the crust from cracking. When the cheesecake is done and you're ready to open the door and leave it in to cool gradually, remove the baking dish/water.
After it has cooled in the oven, then on a cooling rack, run a knife around the edges before releasing the sides of the pan. Leave the bottom of the pan in place when ready to refrigerate and remove before transferring to a serving plate.
Finally, as my mother used to say, be sure to "hold your mouth right" LOL!
AmarettoCheesecake
For thecrust:
1 ½ cupsgraham cracker crumbs
¼ cup whitesugar
1/3 cupmelted butter
For thetopping:
¼ cup slicedalmonds, crushed
½ TBSP meltedbutter
1 tsp whitesugar
For thefilling:
1 lbsoftened cream cheese
1/3 cup whitesugar
2 TBSP cornstarch
2 large eggs
1 1/3 cupssour cream
1 TBSPmelted butter
1 tspvanilla extract
1 tsp almondextract
3 TBSPAmaretto de Saronno liqueur
Preparethe crust:
Preheat ovento 325F. Combine the graham cracker crumbs, sugar and melted butter in a smallbowl until well mixed. Transfer to a 9-inch springform pan that has been linedwith parchment paper. Press firmly into an even layer in the bottom and alittle way up the sides. Bake for six minutes. Remove from oven and allow tocool. Set pan on a piece of aluminum foil and cover bottom and sides tightly.
Preparethe topping:
Place thesliced almonds between two sheets of waxed paper and crush into small pieceswith a meat mallet or rolling pin. Toss with melted butter and sugar. Spread ona baking sheet lined with foil and toast lightly for about 6-8 minutes. Setaside to cool.
Preparethe filling:
In a largemixing bowl, beat the cream cheese until smooth, add sugar/cornstarch and continue tobeat, scraping sides, to mix well. Add eggs, one at a time, blending each onein thoroughly until mixed well. Add sour cream, melted butter, extracts andAmaretto and beat until smooth.
Pour fillinginto springform pan and bake at 325F for about an hour. Center will jiggle alittle when gently shaken from side to side. I check at 55 minutes, then add 5 minutes at a time until I know it's done.
Shut off theoven but leave door ajar and leave the cheesecake inside for an hour. Remove from oven and carefully spread the topping evenly. Set oncooling rack for about an hour, then refrigerate overnight.
After the graham cracker crust has cooled, wrap the springform pan tightly in foil.
When making the filling:
*to soften cream cheese unwrap and microwave for about 15 seconds
*mix the cornstarch and sugar together. Cornstarch just doesn't like to mix into anything without getting lumpy, but if you mix it with whatever other dry ingredient (in this case, sugar), you won't have that problem
Before putting the cheesecake in the oven to bake, place a baking dish on the bottom rack and fill about 1-2" with boiling water. This will create a moist environment for the cheesecake to keep the crust from cracking. When the cheesecake is done and you're ready to open the door and leave it in to cool gradually, remove the baking dish/water.
After it has cooled in the oven, then on a cooling rack, run a knife around the edges before releasing the sides of the pan. Leave the bottom of the pan in place when ready to refrigerate and remove before transferring to a serving plate.
Finally, as my mother used to say, be sure to "hold your mouth right" LOL!
AmarettoCheesecake
For thecrust:
1 ½ cupsgraham cracker crumbs
¼ cup whitesugar
1/3 cupmelted butter
For thetopping:
¼ cup slicedalmonds, crushed
½ TBSP meltedbutter
1 tsp whitesugar
For thefilling:
1 lbsoftened cream cheese
1/3 cup whitesugar
2 TBSP cornstarch
2 large eggs
1 1/3 cupssour cream
1 TBSPmelted butter
1 tspvanilla extract
1 tsp almondextract
3 TBSPAmaretto de Saronno liqueur
Preparethe crust:
Preheat ovento 325F. Combine the graham cracker crumbs, sugar and melted butter in a smallbowl until well mixed. Transfer to a 9-inch springform pan that has been linedwith parchment paper. Press firmly into an even layer in the bottom and alittle way up the sides. Bake for six minutes. Remove from oven and allow tocool. Set pan on a piece of aluminum foil and cover bottom and sides tightly.
Preparethe topping:
Place thesliced almonds between two sheets of waxed paper and crush into small pieceswith a meat mallet or rolling pin. Toss with melted butter and sugar. Spread ona baking sheet lined with foil and toast lightly for about 6-8 minutes. Setaside to cool.
Preparethe filling:
In a largemixing bowl, beat the cream cheese until smooth, add sugar/cornstarch and continue tobeat, scraping sides, to mix well. Add eggs, one at a time, blending each onein thoroughly until mixed well. Add sour cream, melted butter, extracts andAmaretto and beat until smooth.
Pour fillinginto springform pan and bake at 325F for about an hour. Center will jiggle alittle when gently shaken from side to side. I check at 55 minutes, then add 5 minutes at a time until I know it's done.
Shut off theoven but leave door ajar and leave the cheesecake inside for an hour. Remove from oven and carefully spread the topping evenly. Set oncooling rack for about an hour, then refrigerate overnight.
Looks like a yummy cheesecake there!