Almond-Amaretto Cheesecake (McCall's)

Name: Almond-Amaretto Cheesecake (McCall's)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 16 serving(s)
Ingredients: 1/4 cup sugar (Crust Recipe begins); 1/4 cup almonds, toasted; 1 cup all-purpose flour; 1 pinch salt; 1/2 cup unsalted butter; 1 large egg yolk; 1/4 teaspoon almond extract; 5 (8 ounce) packages cream cheese, softened (Filling Recipe starts); 1 2/3 cups sugar; 2 teaspoons grated lemon zest; 5 large eggs plus 2 egg yolks; 1/4 cup heavy cream; 3 tablespoons amaretto liqueur; 1 tablespoon all-purpose flour

Submitted by Bren_in_L.R.

"This was posted in McCall's April 1995. It is a McCall's Cooking School recipe. A classic New York-style dessert updated with a triple hit of nutty flavor. It was pictured topped with sliced strawberries and brushed with a melted-jelly glaze."

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Ready In:: 3hrs
Ingredients:: 14
Serves:: 16

ingredients

¹⁄₄ cup sugar (Crust Recipe begins)
¹⁄₄ cup almonds, toasted
1 cup all-purpose flour
1 pinch salt
¹⁄₂ cup unsalted butter
1 large egg yolk
¹⁄₄ teaspoon almond extract
5 (8 ounce) packages cream cheese, softened (Filling Recipe starts)
1 ²⁄₃ cups sugar
2 teaspoons grated lemon zest
5 large eggs plus 2 egg yolks
¹⁄₄ cup heavy cream
3 tablespoons amaretto liqueur
1 tablespoon all-purpose flour

directions

To make crust: Lightly grease 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour.
Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool.
Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth.
Beat in lemon zest. At medium speed, beat in eggs and yolks, one at a time, beating just until blended after each addition.
At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F.
Bake cheesecake 1 hour longer, covering loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.

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RECIPE SUBMITTED BY

Bren_in_L.R.

Little Rock, Arkansas

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.

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