Thursday, October 28, 2010

Amaretto Cheesecake with Whipped Cream and Toasted Coconut Recipe

Amaretto Cheesecake with Whipped Cream and Toasted Coconut!


Even without the whipped cream topping this cheese cake is fabulous!
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 ounces Amaretto liqueur

Crust:

2 1/2 cups crushed macaroon cookies
2/3 cup melted butter
1/4 cup crushed lorna doones or other shortbread cookies

Topping:
Heavy cream whipped or non dairy whipped topping
Toasted coconut see below for instructions


Preheat oven to 450 degrees Wrap the outside of a 10 inch springform pan with foil twice. I spray with light oil cooking spray the springform pan inside and line with parchment paper (I love the stuff!). There is nothing worse than an expensive cake ruined from sticking! So try cutting the parchment to fit inside the pan. Make a round for the bottom and a  sound sleeve cuff for the sides. Works like a charm!


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.

To make crust: Combine macaroons and 2/3 cup melted butter and cookies. 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.

Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water as shown in Italian Ricotta Cheesecake Recipe click here. Bake in  reduced heat oven to on 375 degrees for 1 to 1 1/2  hours or till middle isn't jiggling and top is brown . Remove from oven and let set for 2 hours. Let cool completely, loosening the ring on the springform pan after 5 minutes out of the oven. Refrigerate. Top with whipped cream and toasted coconut. 
 
Toasted Coconut : On a microwave proof pie plate (that has been lightly sprayed with cooking spray) spread 3 cups of coconut that has been finely processed in the food processor. Microwave stirring every minute up to three minutes till lightly browned. Oven method spread on parchment lined cookie sheet bake in 350 oven till brown and crisp also stirring frequently.


Printable Recipe  Enjoy!
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