Growing up I always ordered Amaretto Cheesecake whenever it was on the menu. Eventually my mother learned how to make it at home since my father and I loved it so much. She can easily whip up an Oreo Cheesecake, New York Style, Rocky Triple Nut, Orange, Key Lime, and so many more.
Now we make cheesecakes for holidays or special occasions like the one to honor my father this weekend. More to come on the amazing evening.
You can serve this with or without the raspberry sauce. My father always wanted chocolate and raspberries and decided to top raspberries on this Amaretto Cheesecake. It does change the texture and the taste.
In the cookbook, my father stated “For some dishes, a light sauce is added to accent the flavor. An Amaretto cream is poured over the arborio rice pudding to change its texture as well as enhance its taste. Another example would be the raspberry sauce on the Amaretto cheesecake. Not only does it change texture, but it adds a whole new dimension to the taste. As you can imagine, a good sauce can really improve some dishes and increase your enjoyment.”
If you love raspberries, definitely make the sauce and serve it on the side. Enjoy!
1) Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and butter; mix well. Firmly press mixture into bottom and ½ inch up the sides of a 9-inch springform pan.
2) Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1/3 cup Amaretto; pour into prepared pan.
3) Bake at 375 degrees for 45 to 50 minutes or until set.
4) Combine sour cream, 1 tablespoon plus 1 teaspoon sugar and 1 tablespoon Amaretto; stir well and spoon over the cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature; refrigerate 24 to 48 hours. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.)
5) Garnish with almonds and the grated chocolate or the Raspberry Sauce below.
1) Press raspberries through a sieve to remove seeds.
2) In a medium saucepan, stir together sugar and cornstarch. Stir in sieved raspberries. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat and cool slightly. Yield: 1 1/2 cups
Amaretto Cheesecake Recipe originally from Mildred Williams, Roanoke, Virginia