Amaretto Whisper Cheese Cake
Submitted by sadams01
Amaretto cheesecake with chocolate wafer-almond crust and tangy sour cream topping. Rich, creamy filling that chills overnight for best flavor.
YIELD
10 servingsPREP
20 minCOOK
50 minREADY
9 hrsChocolate wafer crumbs mixed with toasted almonds create a dark, crunchy crust that contrasts beautifully with the pale, amaretto-laced filling.
Heavy cream makes the filling extra silky, and amaretto appears three times: in the crust, filling, and sour cream topping.
Overnight chilling is essential; the flavors meld and the texture firms up to that perfect creamy-dense consistency.
Kitchen Tips
- Toast the almonds: Lightly toast the chopped almonds before adding to the crust; raw almonds taste flat and don’t add much flavor.
- Don’t overbake: Pull the cake when the center still jiggles; it continues cooking as it cools and overbaking makes it dry and cracked.
- Chill overnight: The recipe says overnight for a reason; 8+ hours lets the amaretto flavor permeate and the texture set properly.
Ingredients
Directions
CRUST: Combine crumbs, almonds, butter and sugar in a bowl.
Press into bottom and sides of a 9-inch springform pan.
FILLING: Cream cheese and sugar together in a large mixer Add eggs, one at a time, beating well after each addition. Add cream and Amaretto. Beat until light. Pour into crust. Bake at 375℉ (190℃) F for 40 minutes. Let stand for 5 minutes on wire rack. Filling will not be set. TOPPING: Combine sour cream, sugar and Amaretto. Spread evenly on cake. Bake 5 to 10 minutes; top will still be jiggly in center. Cool completely on rack. Cover lightly and chill overnight. Remove from springform pan. Place almond slivers around outside edge of top of cake.
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