Classic Amaretto Baked Cheesecake

    7 hours 5 minutes

    Elegant amaretto flavours are beautifully balanced in a cheesecake recipe such as this one. It looks and tastes even better when served with fresh fruit.

    7 people made this

    Serves: 16 

    • Crust
    • 2/3 cup (55g) plain sweet biscuit crumbs
    • 3 tablespoons (40g) white sugar
    • 70g butter
    • Filling
    • 450g cream cheese
    • 1/2 cup (100g) white sugar
    • 1/2 teaspoon almond essence
    • 1/4 teaspoon salt
    • 2 eggs
    • 3 tablespoons amaretto liqueur
    • Topping
    • 230g sour cream
    • 1 tablespoon white sugar
    • 1/2 teaspoon almond essence
    • 1 tablespoon amaretto liqueur

    Preparation:20min  ›  Cook:45min  ›  Extra time:6hours cooling  ›  Ready in:7hours5min 

    1. Preheat oven to 180 degrees C.
    2. Crust: In a medium bowl combine biscuit crumbs, sugar and butter. Mix well and press into the bottom of a 21cm springform tin.
    3. Filling: In a large bowl beat cream cheese and sugar until smooth. Beat in almond essence and salt. Blend in the eggs one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour filling into crust.
    4. Bake in the preheated oven for 40 to 45 minutes or until golden brown and filling is set. Allow to cool completely.
    5. Topping: In a small bowl combine sour cream, 1 tablespoon sugar, 1/2 teaspoon almond essence and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from tin.

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    Reviews in English (5)


    I followed the hints on this site to make a good cheesecake and this recipie still turned out very shallow. Looked more like a tart than a cheesecake, although the texture and taste were very good.  -  08 Nov 2002  (Review from Allrecipes USA and Canada)


    A classic (and delicious!) amaretto cheesecake.  -  10 Oct 2001  (Review from Allrecipes USA and Canada)


    Sorry !!! This was not good to us. I think it was the sour cream topping. We love sour cream but not on cheesecake.  -  19 Jan 2008  (Review from Allrecipes USA and Canada)