Amaretto Irish Cream Cheesecake
Submitted by kristinblanche
Rich cheesecake with dual liqueurs, vanilla wafer-almond crust, and sour cream topping. Amaretto and Irish cream create layers of boozy complexity.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis isn’t a one-liqueur cheesecake. Amaretto flavors the crust and filling, while Irish cream adds a second layer of boozy richness.
Ground almonds in the filling amplify the almond flavor, and the sour cream topping gets a quick high-heat blast that sets it without overcooking the cake underneath.
Sliced almonds around the edge make it look bakery-professional.
Chef Tips
- Oven-off trick: After the main bake, turn the oven off and leave the cake inside for 30 minutes; this gradual cooling prevents cracks from temperature shock.
- Jiggly center: The cake should still wobble slightly in the center when you add the topping; it firms up as it chills overnight.
- High heat finish: That quick 500-degree bake sets the sour cream topping without cooking it through; longer and it curdles.
Ingredients
Directions
Combine first four ingredients.
Firmly press mixture evenly on bottom of lightly greased 10 inch springform pan.
Bake at 350℉ (180℃). for 10 minutes, then cool.
Beat softened cream cheese at high speed with an electric mixer until light and fluffy.
Gradually add one cups sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in whipping cream and next 3 ingredients.
Pour into pan. Bake at 350℉ (180℃). for 50 minutes.
Turn oven off and leave cheesecake in oven for 30 minutes.
Combine sour cream and next 2 ingredients.
Stir and spoon over cake.
Sprinkle ¼ cup almonds around the edge.
Bake at 500 degrees F. for 5 minutes.
Cool, chill.
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