Ingrédients pour Amaretto Almond Cheesecake 1999
- Vanilla Cream Filled Sandwich Style Cookies
- 1 teaspoon almond extract
- Butter
- Cream Cheese
- 4 large eggs
- Sweetened Condensed Milk
- Pure Vanilla Extract
- Amaretto
- Sliced Almonds
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Comment préparer Amaretto Almond Cheesecake 1999
- Preheat oven to 300°F (150°C). Grease and flour a 9-inch springform pan.
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until crumbly.
- Press the crust mixture into the bottom and up the sides of the prepared springform pan. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat 2 (8 ounce) packages cream cheese until smooth and creamy.
- Gradually add 1 (14 ounce) can sweetened condensed milk, mixing until well combined.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 tablespoons amaretto liqueur, 1 teaspoon almond extract, and 1 teaspoon vanilla extract.
- Fold in ½ cup toasted slivered almonds.
- Pour the filling into the prepared crust.
- Sprinkle with additional toasted slivered almonds (optional).
- Bake for 60-75 minutes, or until the center is just set but still slightly jiggly. Check for doneness at 60 minutes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
75g
Fat
87g
Carbs
7g
