Amaretto Cheesecake
Source of Recipe
Susan Schuster, Louisiana
I got this recipe when we first moved to California with the Air Force. The squadron we were in put together a cookbook with recipes from a wonderful cook who was the secretary. If she came to a function with food, you just knew it was going to be good! I make this when we have parties in our home, or are invited to a dinner and asked to bring something. Everyone who has had it loves it. It's easy to make and can be kept for several days in the refrigerator.
Amaretto Cheesecake
1. Combine:
1 1/2 c. graham cracker crumbs
2 T. sugar
1 t. cinnamon
1/4 c. PLUS 2 T. melted margarine
2. Mix well.
3. Press firmly into the bottom and 1/2 inch up the sides of a 9" springform pan.
4. Beat with an electric mixer until light and fluffy:
3 (8 oz. each) package of cream cheese
5. Gradually add:
1 c. sugar
6. Add, one at a time, beating well after each addition:
4 eggs
7. Stir in:
1/3 c. amaretto liqueur
8. Pour mixture into prepared pan.
9. Bake at 350 degrees (F) for 50-55 minutes.
10. Combine:
1 (8 oz.) carton of sour cream
1 T. PLUS 1 t. sugar
1 T. amaretto (I use a little more than this usually)
10. Mix well and spoon over baked cheesecake.
11. Return cake to oven and bake at 400 degrees (F) for 5-8 minutes.
12. Let cool to room temperature, then refrigerate 24-48 hours before serving.
13. If desired, garnish with:
almonds or chocolate (optional)
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