Almond White Chocolate Cheesecake |
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Prep Time: 0 Minutes Cook Time: 115200 Minutes |
Ready In: 115200 Minutes Servings: 14 |
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This special cheesecake is perfect at holiday time. The Amaretto (almond liqueur) gives it a special, festive flavor that is sure to please. I have used it a few times now, and have had a good reception to it every time! Ingredients:
5 1/2 ounces shortbread cookies |
1/2 cup almonds, toasted |
1 tablespoon unsalted butter, melted |
8 ounces white chocolate |
3 (8 ounce) packages cream cheese, room temperature |
6 tablespoons sugar |
1 cup sour cream |
3 tablespoons amaretto |
4 large eggs |
Directions:
1. FOR THE CRUST:.
2. Position rack in the center of the oven and preheat ot 350°F.
3. Butter 9-inch springform pan with 2 3/4 inch sides.
4. Grind shortbreads and almonds in a food processor. Add butter and process until clumps form. Press the dough into the pan bottom. Bake until golden brown - about 8 minutes. Cool crust completely. But maintain oven temperature.
5. FOR THE FILLING:.
6. In top of double boiler set over barely simmering water, stir white chocolate until it is melted. Remove pan from water.
7. Using a mixer, beat cream cheese and sugar in a large bowl until completely blended and smooth. Add sour cream and Amaretto and beat until well-blended. Beat 1 egg at a time, then beat in melted chocolate.
8. Pour filling into crust and bake until golden and puffed. Center will be set in just about 1 hour to 1 hour and 20 minutes. Cool pan on rack and refrigerate until cold.
9. Before serving, run a knife around the sides of the spring-form pan to loosen the cake. Remove the pan sides and smooth the sides of the cake with a knife or spatula. Transfer the caker to a platter, garnish with additional chopped, toasted almonds and serve.
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