Amaretto Cheesecake

Not a picture of mine! They were eaten before I got my camera

I'll get photo's next time

About

This is the real McCoy, A cheesecake I made from an American recipe I found on the web. It's not cheap to make but a similar cake to this costs from $47.50 in the USA. It's one I will make again and again because it's superb !!!!!

I'm often asked to make this for parties, Its 10 inches across and 2" deep, but it freezes very well. If I was allowed, I'd freeze half for later...

Note. This is more filling than it looks so it maybe a good idea to pre-cut slices.

Ingredients

You will need a 10inch springform tin, and a 2 inch deep tray to stand it in the oven with (The tray is 1/2 filled with hot water) 

A good tip is to make sure the tray will fit in your oven before you start!

Base

Digestive biscuits, 600g or 20oz (USA Golden Grahams)

Melted butter, 150g  (2/3 of a cup) (All USA cups)

Filling

Cream Cheese, 1000g or 32oz (Shop own label will do)

Sour Cream 425 ml or 16 oz

Butter, Melted 113g,  (1/2 cup)

Eggs x 6

Sugar, 340g or 12oz

Cornstarch, 2 Tablespoons

Lemon Juice, 1 Tablespoon

Vanilla Extract, 1 Tablespoon

Almond Extract, 1 Tablespoon

Orange Extract, 1 Tablespoon

Amaretto liqueur (Disaronno) 50ml, or 2oz or 1/4cup

Topping

Flaked Almonds, 50 gms

Method

Base

Crush the digestive biscuits into a large bowl and add the 150g butter and blend well, add the mix to the springform pan and press into the base and up the sides just over halfway. Place in a fridge to cool and set.

(This can be done the day before as it can take a while.)

 Filling

Place the Cream cheese into a large bowl and cream until smooth,

(You can use a mixer, but I use a metal whisk, avoid making the mix to "frothy")

Add the Eggs and mix until well incorporated

Now add the rest of the ingredients and blend until smooth.

Pour into the base

Cooking

I found this the most variable part, the recipe says,

"Place the springform pan into a roasting pan half full of hot water, Bake at 350 deg for 1 hour or until the center is set"

I found I needed One and a half hours at gas mark 4 1/2. But don't over cook the top before the middle is done

A few tips to when it is done

    The top will start to rise about 1 cm + around the sides

    A few cracks may appear in the top

    The top will be a golden brown but not burnt.

(While cooling the top will sink again and most cracks will fill.)

When cooked remove from the oven and roasting pan and sit on a rack to cool.

Refrigerate before serving.

Mmmmmmmmmmm.

If I have any topping left over after filling the main base, I quicky crush a few more digestives with butter, add into a small pan and pour over the topping, then bake below the main cheesecake for about the same time. A tasty "Chefs perks"