As I am an amaretto Fuh-REAK, and I loves my cheesecake, it was quite natural for me to migrate to the Amaretto Cheesecake. I found this recipe on the web (in several locations) and altered it a bit in order to give it more of an almond flavor, as well as ensuring the crust is well baked. I also put instructions in order to bake this in a water bath, a method I find more effective in making a crack-free cheesecake.
1 cup Graham Cracker Crumbs
1/2 cup Almonds, chopped toasted
2 Tablespoons Sugar
1/4 cup Butter, melted
4 packages Cream Cheese(226g each), softened
1 Cup Sugar
3 Tablespoons Flour
4 Large Eggs
1 cup Sour Cream
2 teaspoons almond extract
1/4 cup Amaretto liqueur
1/2 Cup Apricot Jam
1 Tablespoon Amaretto liqueur
1. Setup: Preheat the oven to 325F. Fit piece of parchment paper into bottom of 9-inch springform pan.
2. For the crust: Combine Graham crackercrumbs,almonds, sugar, and butter until it has the consistency of wet sand and easily formsinto packsin your hand; press onto bottom of a 9-inch springform pan. Waterproof the springform pan by wrapping the bottom of the pan in 3 sheets of aluminumfoil. Place pan in oven andbake for 15 minutes. Remove from oven and allow to cool while making filling.
3. For the 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, almond extract and liqueur; pour over crust in the springform pan.
4. For the water bath: Fill up 2 quart saucepan with water. Place on stove, and bring to a simmer (185F). Place springform pan in roasting pan. Fill roasting pan with simmering water to halfway up the side of the springform pan.
5. For the baking: Place roasting pan in 325F oven for 90 minutes. Remove from oven and allow to cool for 45 minutes. Finally place in refrigerator for at least 3 hours.
6. For the glazing: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10-12 servings.