WHITE CHOCOLATE & ALMOND AMARETTO CHEESECAKE

WHITE CHOCOLATE & ALMOND AMARETTO CHEESECAKE


Ingredients

For The Crust:

2 1/2 cup graham cracker crumbs (roughly 2 bags from a box)
1/4 cup plain almonds, chopped very fine in food processor
1/4 cup sugar
1/2 cup unsalted butter, melted
1 Tbsp. Amaretto




For The Filling:

2 (8 oz.) packages Cream cheese, softened
2 (8 oz.) packages Neufchâtel cheese, softened
1 1/2 cups sugar
4 eggs
3 Tbsp. Amaretto
1 tsp. almond extract
3/4 tsp. vanilla extract
pinch of salt
1/4 cup almonds, chopped very fine in food processor
2 oz. Baker's Premium White Chocolate, finely chopped




For Topping:

1 (16 oz.) container sour cream
1/4 cup sugar
1 tsp. almond extract
1/2 cup sliced almonds for garnish


Instructions


  • Grease a 9 inch Springform Pan and set aside.
  • Preheat your oven to 325 degrees.
  • Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.
  • Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
  • Set aside.
  • In your Kitchen Aid Mixer, cream the cheeses with the sugar.
  • Add the eggs, one at at time, beating until just combined after each addition.
  • Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine.
  • Stir in the white chocolate.
  • Pour the filling into the crust.
  • Place your Springform pan on top of a baking sheet and bake for 55-65 minutes, or until the cheesecake is almost set.
  • Meanwhile, mix together the topping in a small bowl.
  • When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
  • Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
  • Remove from the oven and let it cool in the pan for 10 minutes.
  • Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Spring form pan, move to a cooling rack.
  • Sprinkle with sliced almonds.
  • After about an hour of cooling, place the cheesecake on a plate, still in the Spring form pan and place in the refrigerator to chill overnight.
  • The next day,remove the sides of the pan and slice.
  • You can use a long knife dipped in very hot water to slice the cheesecake.
  • You can serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.
  • Makes (1) 9 inch cheesecake, about 12 servings.

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