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.
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.
