Amaretto Cheesecake
Total Time
9 hours, 45 minutes
Prep Time
45 minutes
Cook Time
1 hour, 10 minutes
Rating
4.5 out of 5 stars
(15)
Ingredients
serves 12-16
- Almond Graham Cracker Crust
- 1 and 1/3 cups (160g) graham cracker crumbs (about 10–11 full sheet graham crackers)
- 1/2 cup (62g) roasted or raw almonds
- 1 Tablespoon (12g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
- Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 teaspoons cornstarch
- 1 cup (240g) full-fat sour cream, at room temperature
- 1/3 cup (75g) amaretto liqueur
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs, at room temperature
- 1 and 1/4 cups mini semi-sweet chocolate chips
- Topping suggestions: toasted almonds, chocolate chips, chocolate ganache, whipped cream
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Preparation
Step 1
Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
Step 2
Make the crust: Using a food processor, pulse the graham cracker crumbs and almonds together until the almonds are crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 10-inch springform pan and with medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly.
Step 3
Pre-bake the crust for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath or water bath alternative in step 5. Allow crust to slightly cool as you prepare the filling.
Step 4
Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the cornstarch, sour cream, amaretto, vanilla extract, and almond extract then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop the mixer. Fold in chocolate chips. Avoid over-mixing the batter.
Step 5
Prepare the simple water bath: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a silicone spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven.
Step 6
Bake cheesecake for 60–75 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly jiggle if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven and allow to cool completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours or overnight.
Step 7
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Garnish with toppings. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
Step 8
Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Step 9
Save recipe for the next time?
Chef's notes
Make Ahead Instructions:
This cheesecake can be made the day before. It has to chill for quite some time before serving.
Special Tools:
Food Processor, Glass Mixing Bowl, 10-inch Springform Pan, Large Roasting Pan, Electric Mixer, Silicone Spatula, Piping Bag, Wilton 8B Piping Tip.
Springform Pan:
Use a 10-inch springform pan. There is too much batter for a 9-inch springform pan. If you only have a 9-inch springform pan, fill 3/4 full use extra crust & batter to make mini cheesecakes in a muffin pan.
Why is Everything at Room Temperature? Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
Almonds:
I use salted almonds for a sweet/salty crust, but you can use unsalted almonds if you prefer. I recommend almond slices because those are what you’ll use to garnish the top of the cheesecake, if desired.
Chocolate Chips:
I recommend mini chocolate chips for teeny bursts of chocolate throughout the cheesecake. You can use regular size chocolate chips if needed.
Alternative Method for the Water Bath:
Some readers have baked cheesecakes with a large pan of hot water on the rack beneath the baking cheesecake.
Amaretto Whipped Cream:
I add 1 Tablespoon of amaretto liqueur to the homemade whipped cream. This is optional.
Try This:
Adding the zest from 1 orange to the cheesecake batter tastes sensational!
Non-US Readers:
Don’t have graham crackers where you live? Use 180g ground digestive biscuit crumbs (about 12 biscuits), 2 Tablespoons (25g) granulated sugar, and the same amount of almonds & butter.
