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Amaretto Cheesecake

Cooking time: 1days
Number of servings: 12

List of ingredients:
Crumb Crust:
220g amaretti or lemon cookie crumbs  
85g melted butter  
Cream cheese batter:
1125g cream cheese  
440g sugar  
25g all purpose flour  
1 tablespoon finely grated orange zest  
5 eggs  
2 egg yolks  
75ml amaretto or amaretto flavoured syrup  
2 teaspoons almond extract  
50ml heavy cream  
45g sour cream  
65g sliced toasted almonds  
White Chocolate Amaretto Glaze:
175g white chocolate  
50ml heavy cream  
25ml amaretti flavoured syrup  
White Chocolate Rosettes:
240g white chocolate  
125ml heavy cream  

Cooking procedure
1. Lightly oil a 9X 3 inch springform pan. 2. Mix the cookie crumbs with the melted butter, then gently press to cover the bottom of the pan. 3. Refrigerate. 4. Preheat oven to 350 F or 180 C. 5. Beat the cream cheese with sugar, flour and grated orange zest until smooth. 6. Beat in the eggs and yolks one at a time until fully incorporated. 7. Add the amaretto or flavored syrup and almond extract. 8. Gently mix in the cream until well blended. 9. Pour the batter over the crust, center the cake on a baking sheet, and bake for one hour. 10. Cool to room temperature, then refrigerate over night. 11. To unmold the cheesecake, run a warm knife over the edges and underneath the crust. 12. Slide the cake on to a serving platter. 13. To assemble,spread a thin layer of sour cream to cover only the sides of the cake. 14. Press on the sliced almonds; they will adhere to the sour cream. 15. To make the glaze, melt the white chocolate with cream, then stir in the amareto or flavored syrup. 16. Let the glaze cool slightly. 17. Ladle it over the chilled cheese cake and return the cake to refrigerator to allow the glaze to set. 18. Meanwhile, make the rosettes. 19. Break the white chocolates into chunks, place in a bowl. 20. Heat the cream until it becomes to simmer, then remove from heat and pour over the white chocolate chunks. 21. Stir until the chocolate is melted; return to the heat only if necessary. 22. Let cool to room temperature and then chill for 2 hours. 23. using a pastry bat, pipe on rosettes and top each one with a sliced almond dip in half dark chocolate.

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