Amaretto Cheesecake With Apricot Glaze
Classic cheesecake with amaretto filling and almond-graham crust, topped with warm apricot-liqueur glaze. Rich, creamy, and elegantly finished.
YIELD
12 servingsPREP
20 minCOOK
70 minREADY
90 minAn almond-studded graham cracker crust forms the base for this amaretto-laced cheesecake that bakes using the high-then-low temperature method for crack-free perfection.
Sour cream in the filling keeps it tangy and smooth, while amaretto adds that distinctive almond flavor throughout.
The warm apricot glaze gets brushed on before you remove the springform sides, creating a glossy, professional finish that seals in moisture and adds fruity sweetness.
Kitchen Tips
- Temperature technique: Starting at 450 degrees sets the structure quickly, then dropping to 250 degrees lets the center cook through slowly without cracking or curdling.
- Strain the glaze: Push the warmed apricot mixture through a strainer to remove any fruit chunks; you want a smooth, glossy coating.
- Knife around rim: Running a knife around the edge while the cake is still warm prevents the top from cracking as it cools and contracts.
Ingredients
Directions
CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside.
FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour.
Run knife around rim of pan ; cool on wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10 to 12 servings.
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