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White Chocolate & Almond Amaretto Cheesecake

White Chocolate & Almond Amaretto Cheesecake
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White Chocolate & Almond Amaretto Cheesecake is a smooth, creamy, and decadent dessert combining the velvety sweetness of white chocolate with the warm, nutty aroma of almond amaretto liqueur. Featuring a crunchy toasted almond border and a buttery crumb crust, this cheesecake offers a rich yet refreshingly unique flavor, perfect for special occasions or cozy nights.

Ingredients

Scale

Crust Ingredients

  • 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
  • 6 tablespoons unsalted butter, melted

Filling Ingredients

  • 24 oz (680 g) full-fat cream cheese, softened to room temperature
  • 8 oz (225 g) good quality white chocolate
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond amaretto liqueur
  • 1/2 cup sour cream or heavy cream
  • 1/2 cup roughly chopped toasted almonds

Instructions

  1. Prepare the Crust: Crush graham crackers or digestive biscuits into fine crumbs. Mix with melted unsalted butter until the mixture holds together when pressed. Firmly press the mixture into the bottom of a springform pan to form an even crust. Refrigerate to set while preparing the filling.
  2. Melt the White Chocolate: Gently melt the white chocolate over a double boiler or in short bursts in the microwave, stirring frequently to prevent burning. Set aside to cool slightly.
  3. Mix Cream Cheese and Sugar: Beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, ensuring no lumps remain for a velvety base.
  4. Incorporate Eggs and Flavors: Add eggs one at a time, beating gently after each addition. Then stir in vanilla extract and almond amaretto liqueur to infuse signature warmth and aroma.
  5. Blend in Melted Chocolate and Cream: Slowly fold the melted white chocolate into the cream cheese mixture along with sour cream or heavy cream to increase smoothness and richness.
  6. Add Toasted Almonds: Fold in the roughly chopped toasted almonds evenly throughout the filling to add delightful crunch in each bite.
  7. Bake and Chill: Pour the filling over the chilled crust and bake at 325°F (163°C) for approximately 50-60 minutes, or until the edges are set but the center gently jiggles. Cool the cheesecake at room temperature, then refrigerate for several hours or overnight to achieve the perfect texture.

Notes

  • Use room temperature ingredients to ensure even mixing and smooth batter.
  • Do not overbeat the batter to avoid incorporating excess air, which can cause cracks.
  • Bake the cheesecake in a water bath to maintain gentle, even heat and prevent cracking.
  • Toast almonds fresh just before adding to maximize nuttiness and crunch.
  • Chill the cheesecake thoroughly, preferably overnight, for optimal texture and flavor development.

Nutrition

Keywords: White chocolate cheesecake, almond amaretto cheesecake, creamy cheesecake, toasted almonds, decadent dessert, nutty cheesecake, gluten-free cheesecake

Find it online: https://recipesemilly.com/white-chocolate-almond-amaretto-cheesecake/