White Chocolate Amaretto Cheesecake Recipe
16-18 graham crackers 3-4 amaretti cookies 1/4 cup or 1/2 stick unsalted butter, melted 1/2 teaspoon almond extract 1/2 teaspoon ground cinnamon Filling: 12 ounces good-quality white chocolate, broken into squares 1/2 cup heavy whipping cream 3 x 8-ounce packages cream cheese, softened 1/3 cup superfine sugar 4 eggs 2 tablespoons amaretto liqueur or 1/2 teaspoon almond extract 1/2 vanilla extract Topping: 1 3/4 cups sour cream 1/4 cup superfine sugar 1 tablespoon amaretto or 1/2 teaspoon almond extract White chocolate curls to decorate 1. Preheat the oven to 350 Fahrenheit degree. Grease a 9-inch springform pan fitted with a flat base. Put the crackers in a blender or food processor and pulse into fine crumbs. Add the butter, almond extract, and cinnamon and blend to mix. Press the mixture into the bottom and sides of the prepared pan. 2. Bake in the oven for 5 minutes, then remove from the oven and transfer to a wire rack to cool. Reduce the temprature to 300 Fahrenheit degree. 3. For the filling, melt the chocolate and cream together in a sauce pan over a low heat, stirring until smooth. Remove from the heat and set aside. Beat the cream cheese in a bowl until smooth. Gradually add the sugar, then each egg, beating well after each addition. Slowly beat in the melted chocolate mixture, amaretto or almond extract, and vanilla extract. 4. Spoon the mixture evenly over the crust in the pan. Place the pan on a baking sheet and bake in the oven for 45-55 minutes, or until the edge of the cheesecake is firm, but the center is slightly soft. Transfer to a wire rack. Increase the oven temprature to 400 Fahrenheit degree. 5. For the topping, beat the sour cream, sugar, and amaretto or almond extract together in a bowl. Spread evenly over the cheesecake and bake for 5-7 minutes. Turn off the oven, but leave the cheesecake inside for 1 hour, then transfer to a wire rack to cool. Run a sharp knife around the edge of the cheesecake, but leave in the pan. Refrigerate, loosely covered, overnight. 6. To serve, unclip and remove the cheesecake from the pan. Transfer to a serving plate and decorate with white chocolate curls. Serve in slices. 7. Enjoy!
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