"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

White Chocolate & Almond Amaretto Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

White Chocolate & Almond Amaretto Cheesecake image

 

This recipe for White Chocolate & Almond Amaretto Cheesecake, by , is from The Goetze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nicole Goetze

Category:
Category:

Ingredients:  
Ingredients:  
For The Crust:
1 1/2 cup graham cracker crumbs (roughly 1.5 bags from a box)
1/4 cup plain almonds, chopped very fine in food processor
1/4 cup sugar
1/2 cup unsalted butter, melted
1 Tbsp. Amaretto

For The Filling:
4 (8 oz.) packages Cream cheese, softened
3/4 cup sugar
4 eggs
3 Tbsp. Amaretto
1 tsp. almond extract
3/4 tsp. vanilla extract
pinch of salt
2 oz. Baker's Premium White Chocolate, finely chopped

For Topping:
1 (16 oz.) container sour cream
1/4 cup sugar
1 tsp. almond extract
1/2 cup sliced almonds for garnish

Directions:
Directions:
1- Grease a 9 inch Springform Pan and set aside.

2- Preheat your oven to 325 degrees.

3- Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.

4- Spread the crust into your pan evenly and half way up the sides, while pressing down firmly. Set aside.

5- With a mixer, cream the cheeses with the sugar.

6- Add the eggs, one at at time, beating until just combined after each addition.

7- Add the Amaretto, almond extract, vanilla extract, pinch of salt and combine.

8- Stir in the white chocolate.

9- Pour the filling into the crust.

10- Place your Springform pan on top of a baking sheet and bake for 55-65 minutes, or until the cheesecake is almost set.

11- Meanwhile, mix together the topping in a small bowl.

12- When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.

13- Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.

14- Remove from the oven and let it cool in the pan for 10 minutes.

15- Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Spring form pan, move to a cooling rack.

16- Sprinkle with sliced almonds.

17- After about an hour of cooling, place the cheesecake on a plate, still in the Spring form pan and place in the refrigerator to chill overnight.

18- The next day,remove the sides of the pan and slice. You can use a long knife dipped in very hot water to slice the cheesecake.

19- Serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.

Number Of Servings:
Number Of Servings:
Makes (1) 9 inch cheesecake, about 12 servings.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!