AMARETTO CHEESECAKE
Everything is perfect about this cheesecake from the crust to the toasted almonds, but the delicate creamy cheesecake is the star. If you follow Rick's directions with the water bath and unusual baking method you will have one of the creamiest cheesecakes. Not only is it rich and decadent, but it is beautiful too.
Provided by Rick Long
Categories Other Desserts
Time 2h
Number Of Ingredients 14
Steps:
- 1. Combine the first 5 ingredients, mixing well. Press into the bottom and up sides of a 8-inch springform pan. Set aside.
- 2. Beat cream cheese with an electric mixer until light an fluffy'.
- 3. Gradually add sugar, flour, and corn starch beating well.
- 4. Add eggs one at a time beating well after each addition.
- 5. Stir in two tablespoons of melted butter, amaretto, and almond extract. Spoon batter into greased springform pan.
- 6. Wrap sides and bottom of springform pan with foil. Add two inches of boiling water to a roasting pan large enough to accommodate the springform pan making a water bath. Place springform pan into water bath.
- 7. Pre heat oven to 500 Degrees F. Place roasting pan with cheesecake in oven and bake for 10 minutes then drop temp to 200 degrees F for 1 1/2 hours.
- 8. While cheesecake is baking toast almonds in skillet until lightly browned and fragrant.
- 9. When cheesecake is done, turn off oven and crack oven door. Let cool to room temperature in oven; refrigerate for 12 hours.
- 10. Brush the top of cake with a little additional amaretto the sprinkle on all of the almonds. Remove sides of pan. Slice. Enjoy.
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