When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Amaretto Cheesecake Recipe

Amaretto Cheesecake Recipe

The Amaretto liqueur combines rich cream with the heavenly aroma of Amaretto, lending the perfect balance of smoothness and flavor. I knew two things: that flavor and the velvety cream of the liqueur would be perfect for my next Cheesecake.

Hazelnut Macaroon Crust:
1 cup Roasted hazelnuts (350°F for 10 minutes)
3 Egg whites
2 tsp Vanilla
2 cup Powdered sugar
1/2 cup Sugar
1/8 tsp Salt
Amaretto Cream Cheese Filling:
1/2 cup Amaretto
3 tsp Unflavored gelatin
2 tsp Vanilla
1 1/2 pounds Cream cheese
3/4 cup Sugar
2 Tablespoons Lemon juice
1 tsp Lemon zest
2 cups Cream

Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ 10 inch springform pan
Preheat oven, grease cake pan and line with greased parchment paper (not waxed paper). Also line one cookie sheet with greased parchment.

Hazelnut Macaroon Crust

Whisk together the eggs and vanilla.

Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processor running, pour in egg mixture and process for 15 seconds or until smooth.

Reserve 1/2 to 1/3 cup of the batter.

Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7 to 8 inch disk.

Bake crust 25-30 minutes; bake disk 20-25 minutes. Cool both on a wire rack.

Chop up the disk into 1/8 inch pieces and soak in 1/4 cup Amaretto
(but do not soak for more than 15 minutes).
Amaretto Cheesecake Filling:
Sprinkle gelatin over 1/4 cup Amaretto, let stand 5 minutes. Heat in sauce pan with hot (not boiling) water stirring for 4 minutes. Leave in hot water to stay warm.

Beat cream cheese with mixer for 1 minute. Add lemon juice and zest.
Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits.

Pour into prepared pan, cover Amaretto Cheesecake with plastic wrap. Refrigerate at least 3 hours or preferably overnight.
Nutrition facts:
Serving Size 142 g
Calories 497
Calories from Fat 255
Total Fat 28.4g 44%
Saturated Fat 14.3g 72%
Cholesterol 70mg 23%
Sodium 1002mg 42%
Total Carbohydrates 45.5g 15%
Dietary Fiber 0.7g 3%
Sugars 49.9g
Protein 8.7g
Vitamin A 17% • Vitamin C 2% • Calcium 7% • Iron 6%

E-mail This Amaretto Cheesecake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!