White Chocolate & Almond Amaretto Cheesecake

Makes: (1) 9-inch cheesecake | Servings: 12

Simply delightful! With a delicate almond-flavoured sour cream, cheesecake, and almonds, this special dessert will take a shot right through your heart in every bite.

Ingredients

Crust:

2 1/2 c. graham cracker crumbs (roughly 2 bags from a box)

1/4 c. plain almonds, chopped very fine in food processor

1/4 c. sugar

1/2 c. unsalted butter, melted

1 tablespoon Amaretto

Filling:

2 (8 ounces) packages Cream cheese, softened

2 (8 ounces) packages Neufchâtel cheese, softened

1 1/2 c. sugar

4 Eggs

3 tablespoons Amaretto

1 teaspoon almond extract

3/4 teaspoon vanilla extract

pinch of salt

1/4 c. almonds, chopped very fine in food processor

2 ounces Baker’s Premium White Chocolate, finely chopped

Topping:

1 (16 ounces) container sour cream

1/4 c. sugar

1 teaspoon almond extract

1/2 c. sliced almonds for garnish

How to make White Chocolate & Almond Amaretto Cheesecake

Step 1: Ready a 9-inch Springform pan. Grease and set aside.

Step 2: Prepare the oven. Preheat it to 325 degrees.

Step 3: To make the crust, combine the graham cracker crumbs, melted butter, almonds, sugar, and Amaretto.

Step 4: Into the prepared pan, evenly spread the crust halfway up the sides, pressing the crust down firmly. Set aside.

Step 5: Cream the cheese with the sugar using your Kitchen Aid Mixer.

Step 6: Add in the eggs a piece at a time, beating every after each addition.

Step 7: Add in the almonds followed by the Amaretto, almond extract, vanilla extract, and a pinch of salt. Mix well.

Step 8: Then, fold in the white chocolate.

Step 9: Pour the filling on top of the crust.

Step 10: Put the springform pan over a baking sheet and place it inside the preheated oven. Bake for about 55 to 65 minutes until the cheesecake is almost set.

Step 11: In the meantime, combine the topping ingredients (sour cream, sugar, and almond extract) in a small bowl.

Step 12: Remove the cheesecake from the oven once it is almost set. Then, let it sit for at least 5 minutes.

Step 13: On top of the cheesecake, evenly spread the sour cream topping. Bake for 5 minutes more.

Step 14: When done, take it out of the oven and allow to cool for at least 10 minutes in the pan.

Step 15: With a knife, carefully go around the pan edges to loosen the cake. Leave the cheesecake in the pan and onto a cooling rack.

Step 16: Sprinkle the sliced almonds on top of the cheesecake.

Step 17: Transfer the cheesecake still in the springform pan on a plate after cooling. Refrigerate overnight.

Step 18: When ready to serve, take the cake out of the fridge and slice using a long knife dipped in very hot water.

Step 19: Serve or freeze the slices individually. Separate the slices with a small piece of parchment paper and place them in a freezer-friendly container.

White Chocolate & Almond Amaretto Cheesecake

Rebecca Makes: (1) 9-inch cheesecake | Servings: 12 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Simply delightful! With a delicate almond-flavoured sour cream, cheesecake, and almonds,… General Recipes White Chocolate & Almond Amaretto Cheesecake European Print This

Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Crust:
• 2 1/2 c. graham cracker crumbs (roughly 2 bags from a box)
• 1/4 c. plain almonds, chopped very fine in food processor
• 1/4 c. sugar
• 1/2 c. unsalted butter, melted
• 1 tablespoon Amaretto
• Filling:
• 2 (8 ounces) packages Cream cheese, softened
• 2 (8 ounces) packages Neufchâtel cheese, softened
• 1 1/2 c. sugar
• 4 Eggs
• 3 tablespoons Amaretto
• 1 teaspoon almond extract
• 3/4 teaspoon vanilla extract
• pinch of salt
• 1/4 c. almonds, chopped very fine in food processor
• 2 ounces Baker's Premium White Chocolate, finely chopped
• Topping:
• 1 (16 ounces) container sour cream
• 1/4 c. sugar
• 1 teaspoon almond extract
• 1/2 c. sliced almonds for garnish

Instructions

Step 1: Ready a 9-inch Springform pan. Grease and set aside.

Step 2: Prepare the oven. Preheat it to 325 degrees.

Step 3: To make the crust, combine the graham cracker crumbs, melted butter, almonds, sugar, and Amaretto.

Step 4: Into the prepared pan, evenly spread the crust halfway up the sides, pressing the crust down firmly. Set aside.

Step 5: Cream the cheese with the sugar using your Kitchen Aid Mixer.

Step 6: Add in the eggs a piece at a time, beating every after each addition.

Step 7: Add in the almonds followed by the Amaretto, almond extract, vanilla extract, and a pinch of salt. Mix well.

Step 8: Then, fold in the white chocolate.

Step 9: Pour the filling on top of the crust.

Step 10: Put the springform pan over a baking sheet and place it inside the preheated oven. Bake for about 55 to 65 minutes until the cheesecake is almost set.

Step 11: In the meantime, combine the topping ingredients (sour cream, sugar, and almond extract) in a small bowl.

Step 12: Remove the cheesecake from the oven once it is almost set. Then, let it sit for at least 5 minutes.

Step 13: On top of the cheesecake, evenly spread the sour cream topping. Bake for 5 minutes more.

Step 14: When done, take it out of the oven and allow to cool for at least 10 minutes in the pan.

Step 15: With a knife, carefully go around the pan edges to loosen the cake. Leave the cheesecake in the pan and onto a cooling rack.

Step 16: Sprinkle the sliced almonds on top of the cheesecake.

Step 17: Transfer the cheesecake still in the springform pan on a plate after cooling. Refrigerate overnight.

Step 18: When ready to serve, take the cake out of the fridge and slice using a long knife dipped in very hot water.

Step 19: Serve or freeze the slices individually. Separate the slices with a small piece of parchment paper and place them in a freezer-friendly container.