Amaretto Cheesecake With Apricot Glaze Recipe - Cooking Index
Amaretto Cheesecake With Apricot Glaze Recipe - Cooking Index
| Crust | ||
| 1 cup | Graham wafer crumbs | |
| 1/2 cup | Almonds - chopped toasted | |
| 1 | -- unblanched | |
| 2 tablespoons | Sugar | |
| 1/4 cup | Butter - melted | |
| Filling | ||
| 4 x | Cream cheese - softened | |
| 1 cup | Sugar | |
| 3 tablespoons | Flour | |
| 4 | Eggs | |
| 1 cup | Sour cream | |
| 1/4 cup | Amaretto di saronno liqueur | |
| Glaze | ||
| 1/2 cup | Apricot jam | |
| 1 tablespoon | Amaretto di saronno liqueur |
CRUST: Combine ingredients; press onto bottom of a 9-inch spring form 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.
Source:
Carolyn Uccellini
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.