Ingredientes para Amaretto Cheesecake
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup toasted sliced almonds
- 1 cup sugar
- 6 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, softened
- 4 tablespoons flour
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup amaretto liqueur
- 1/2 teaspoon almond extract
- 1/4 cup toasted sliced almonds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amaretto Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Amaretto Cheesecake
- Preheat oven to 450°F (232°C).
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press the crust mixture firmly into the bottom of a greased 9-inch springform pan.
- Refrigerate the crust while you prepare the filling.
- Make the filling: In a large bowl, beat cream cheese until smooth and creamy.
- Gradually add sugar, beating until well combined.
- Add flour and mix until just incorporated.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in sour cream, amaretto liqueur, and almond extract.
- Pour the filling over the chilled crust.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce oven temperature to 250°F (121°C).
- Continue baking for 55 minutes.
- While the cheesecake is baking, prepare the topping: In a small bowl, combine brown sugar, flour, and melted butter.
- Spread the topping evenly over the cheesecake.
- Sprinkle with sliced almonds.
- Bake for an additional 5 minutes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
173 g
Sugar
1041g
Fat
1477g
Carbs
164g
