"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Amaretto Cheesecake Recipe

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This recipe for Amaretto Cheesecake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 20, 2007


1 1/2 c almond macaroons
1/2 c whole blanched almonds
3 tbsp butter
1 1/2 lb cream cheese, cut into chunks
1 1/3 c sugar
4 eggs
2 tbsp lemon juice
3 tbsp almond liqueur or 1 tsp almond extract
1 tsp vanilla
1/2 c whipping cream
1/2 c sour cream

Line bottom of butter 5x9 inch loaf pan with buttered wax paper. Prepare almond crust by processing macaroons in food processor continuously until fine crumbs form. Remove to a medium sized bowl. Finely grind almonds in food processor with metal blade. Return macaroon crumbs to processor bowl with motor running drop chunks of butter through feed tube. Process until mixture resembles small crumbs.
In food processor with motor running, push zest and cream cheese through feed tube; continue processing until zest is coarsely chopped. Add sugar to the bowl of processor, process continuously until combined. Add eggs, lemon juice, liqueur, vanilla, whipping cream and sour cream; process continuously until smooth. Pour into pan. Set pan in a large pan and pour one inch of boiling water into larger pan. Bake at 325 until center appears set when pan is gently shaken. about 1 hour and 15 minutes. Lift from water bath and place on a rack; Let cool for at least 2 hours. Run a knife around sides of cake. Invert a platter over pan; holding platter in place invert both. Lift off pan, then peel off waxed paper. Cover cake and refrigerate until cold. At least 5 hours




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