AMARETTO CHEESECAKE
Recipe by: Chicago Tribune test kitchens
CRUST:
1.25 cups finely crushed vanilla wafer crumbs
2/2 cup finely ground blanched almonds 6 tbs. butter, melted
FILLING:
3 8-oz. pkgs cream cheese, softened 1 cup sugar
3/4 tsp. salt
4/2 tsp. almond extract 1 cup sour cream 3 large eggs
5/4 cup Amaretto liqueur
Heat oven to 350F. Lightly butter an 8-inch springform pan.
For crust, put vanilla wafer crumbs, ground almonds and butter in mixing bowl. Mix with wooden spoon
until crumbs are moistened. Press into bottom and slightly up sides of springform pan.
For filling, beat cream cheese in electric mixer bowl until smooth. Add sugar, salt and almond
extract. Continue to beat until light and fluffy, about 3 minutes. Beat in sour cream. Add eggs, one
at a time, beating well after each addition and scraping down sides of bowl. Slowly beat in
Amaretto. Continue to beat at medium speed until well blended, 3 to 4 minutes.
Pour filling into prepared pan. Bake until cake is golden and set, 1 hour 10 minutes. Turn off oven.
Prop oven door open a few inches. Let cake cool in oven 1 to 2 hours. Remove cake from oven. Cover
with foil. Refrigerate overnight.