Amaretto Cheesecake With Hazelnut Macaroon Crust Recipes

AMARETTO CHEESECAKE WITH HAZELNUT MACAROON CRUST

Steps:

• In a small bowl combine toasted coconut, ground hazlenuts and butter.
• Press onto bottom of 10 inch spring-form pan.
• Set aside.
• Preheat oven 325 degrees F.
• In food processor blend cottage cheese and cream cheese until smooth.
• Add the 3/4 C sugar, amaretto, and whole eggs beat until smooth, put into large bowl, set aside.
• In mixing bowl beat egg whites and cream of tartar at high speed until foamy.
• Gradually add the 1/4 C sugar a tablespoon at a time; beating until stiff peaks form.
• Gently fold egg white mixture into cheese mixture.
• Pour into prepared pan.
• Bake for 50 minutes.
• Remove pan from oven allow to cool 15 minutes.
• Cover and chill at least 8 hours.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

AMARETTO CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.