Description
This classic Amaretto Cheesecake features a crunchy vanilla wafer crust infused with a rich and creamy amaretto-flavored filling. Topped with a luscious amaretto mousse and sprinkled with sliced almonds, this elegant dessert is perfect for special occasions and cheesecake lovers. The water bath baking technique ensures a smooth and crack-free cheesecake with creamy texture.
Ingredients
Scale
Vanilla Wafer Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
Amaretto Cheesecake Filling
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 tsp almond extract
- 5 tbsp (75g) amaretto liqueur
- 4 large eggs, room temperature
Amaretto Mousse
- 1 cup plus 2 tbsp (270ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 3 tbsp (45ml) amaretto liqueur
- ¼ tsp almond extract
- 6 ounces (169g) cream cheese, room temperature
- Sliced almonds for garnish
Instructions
- Make the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides to prevent sticking. In a small bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes to set the crust, then remove from oven and let cool. Cover the outside of the pan carefully with aluminum foil to prevent water from seeping in during the water bath process. Set aside.
- Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat cream cheese, sugar, and flour on low speed just until smooth and fully combined, taking care to avoid incorporating too much air to prevent cracking. Scrape the sides down to ensure even mixing. Add sour cream, almond extract, and amaretto liqueur, mixing gently on low speed until evenly incorporated. Add eggs one at a time, mixing slowly after each addition until fully blended, scraping bowl sides as needed.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan inside a larger roasting pan to create a water bath. Carefully pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, avoiding water entering the foil. Bake for 1 hour and 15 minutes; the center should be set but still slightly jiggly. After baking, turn off the oven and keep the cheesecake inside with the door closed for 30 minutes to continue gentle cooking.
- Cool the Cheesecake: Crack the oven door open slightly and allow the cheesecake to cool for an additional 20-30 minutes. This slow cooling helps prevent cracks. Once cooled, remove the cheesecake from the water bath and foil wrapping. Refrigerate the cheesecake for 5-6 hours or overnight until fully firm.
- Make the Amaretto Mousse: In a large bowl, whip cold heavy cream, powdered sugar, amaretto, and almond extract on high speed until stiff peaks form. In a separate bowl, beat cream cheese until smooth. Gently fold the whipped cream into the cream cheese in two additions, mixing carefully to maintain lightness.
- Decorate and Serve: Remove the chilled cheesecake from the springform pan and place it on a serving platter. Spread about half of the amaretto mousse over the top of the cheesecake evenly. Use the remaining mousse to pipe a decorative border around the edge. The mousse will initially be soft but firms up after refrigeration. Sprinkle sliced almonds on top for garnish. Keep refrigerated until ready to serve.
Notes
- Makes 12-14 slices.
- To Store: Keep cheesecake well covered in the refrigerator and consume within 3-4 days for best flavor and texture.
- To Freeze: Wrap the whole cheesecake or slices tightly with two layers of plastic wrap. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/13 of cheesecake)
- Calories: 450
- Sugar: 30g
- Sodium: 230mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 120mg
