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Amaretto Cheesecake II

SUBMITTED BY: V Monte PHOTO BY: Jennifer

"Given to me by my sister-in-law, this cheesecake is really good!"
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.3 star rating.
Read Reviews (11)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  4 Hrs
Original recipe yield 10 inch cheesecake

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 2 tablespoons cornstarch
  • 6 eggs
  • 1 (16 ounce) container sour cream
  • 1/2 cup melted butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange extract
  • 1 tablespoon lemon juice
  • 1 tablespoon almond extract
  • 2 fluid ounces amaretto liqueur
  •  
  • 2 1/2 cups crushed macaroon cookies
  • 2/3 cup melted butter

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
  2. In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
  3. To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
  4. Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Lille
A 10 in. springform works perfect. A pastry chef told me the general rule is to use a 10 in.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by CCHRANE
I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by JESSFOR
This is sooo good! I made it but I used vanilla waffers and fine ground pecans (half & half)... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by SUMMERF
This cheescake had a WONDERFUL flavor but it was not easy! Deciding that the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Chris Anderson
Well, this was my first attempt at a cheesecake and it was definitely a learning experience. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Susan
I thought this cheesecake was wonderful. No leftovers. It has a light ameretto flavor, not... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by KITANALYNN
The flavors in this cheesecake were very good, I had a slight problem with cooking it in a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by DIXIPIE
The taste was great! Everyone really enjoyed it! I think it's the best of what I've done so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2005 by melissa
Excellent cheesecake, for a family who is used to blan tastes they loved it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Chris Stewart
Turned out beautifully for my dinner party and was a fantastic hit! MORE

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