Monday, December 5, 2011

Sour Cream Amaretto Cheese Cake with Hot Fudge Topping

As I was searching what to do with so much leftover sour cream I came across this recipe and wasn't surprised when one of my dearest blogging friends recipe popped up. Here is a great way to use up that sour cream.

Catherine Pappas is a fabulous baker and cook please visted her blog, this is her recipe.

Adapted from my dear friend Catherine @ 

Amaretto Filling:

16 oz. light sour cream
8 oz. cream cheese
 1/4 cup corn starch
1 teaspoon baking powder
1 cup sugar
1 tablespoon Amaretto 
1 teaspoon almond extract
3 eggs
In a mixing bowl combine the corn starch, baking powder, set aside. Add the sour cream, cream cheese and sugar beat around 5 minutes till light and fluffy. Add eggs, almond extract and Amaretto and mix well until completely smooth.

 Almond Crumb Crust:

3 cups fine crumbs such as cinnamon graham cracker(is what I used), regular graham, vanilla cookies, or chocolate wafers
8 tablespoons butter
1/2 cup finely chopped almonds 
Preheat Oven 350 degrees:
Melt butter in the microwave. Mix with fine crumbs, almonds and blend well. Place the crumb mixture in 9 inch spring form pan lightly sprayed or lined with parchment paper or you can you one greased deep dish pie plate and a 6 inch springform pan (always line or lightly spray) and press crumbs down to form. I like to wrap the bottom with foil to prevent dripping in the oven.
Pour batter over crust. (I didn't prebake the crust, but you can for 5 to 6 minutes if you like, then cool first before adding the filling on the crust)
Bake for 35-40 minutes or until toothpick test comes out clean.
Cool before serving. Top with Hot fudge sauce with added Amaretto or a pureed fresh fruit topping.
      Amaretto Hot Fudge Sauce Recipe1 (14 ounce) can sweetened condensed milk
      2 (1 ounce) squares unsweetened chocolate, chopped
      1/8 teaspoon salt
      1/4 cup water
      2 tablespoons Amaretto
      1 teaspoon almond extract

      Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
      Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in Amaretto and vanilla . Drizzle over cake. Refrigerate any unused for up to a week.
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