Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce

Posted on Thursday, 19th May 2011 by Grace

I’ve had a bottle of my favourite liqueur, Talea Italian Amaretto Cream, tucked away since Christmas. And for good reason. The liqueur combines rich cream with the heavenly aroma of amaretto, lending the perfect balance of smoothness and flavour. I knew two things: that flavour and the velvety cream would be perfect for my next Cheesecake. I decided on an Italian-inspired dessert, Amaretto Cheesecake with a toasted Almond Crust.

The liqueur has a low alcohol content, leaving the cheesecake with a mild, but noticeable amaretto flavour. To enhance the flavour even more, I paired the cheesecake with an Amaretto-Caramel Sauce.

Aromas can be powerful. The cheesecake crust was in the oven for only a few minutes before the scent of toasted almonds transported me back in time. That’s because it reminded me of my favourite childhood snack, Amaretti cookies and yearning for someone so special to me, my Dad. Even today, a part of me wishes I were still that little girl placing those tiny silver dragées (perfect work for tiny hands).

The aroma was a forbearance of things to come because the cheesecake turned out better than I had hoped. It was extremely creamy, in fact, pillowy soft. Too bad it never made it to the table for dessert. Only two lonely slices survived the tragedy I’m going to tell you about next. But those two slices were still enough to enjoy for dessert.

Here’s the thing, I didn’t remove the cheesecake from the springform base (I don’t know about you but I always have a difficult time removing it.). That’s what I should have done, followed by placing it safe and sound on the cake stand. But I didn’t, otherwise I could have avoided what happened next. One of Matt’s (my son) buddies opened the fridge door and somehow the cheesecake came flying out. I’m not really sure how that happened and I’m sure I’ll never know! The cheesecake was not the only casualty, the beautiful glass dome crashed to the floor too.

The two slices that remained were enjoyed by six of us. We each had a tasting. I thought the Amaretto-Caramel sauce may have been a bit too boozy but it didn’t seem to stop any of us from indulging. The two slices were quickly devoured…leaving us wanting more. Much more.

I’ve lost two cakes in a week. I’m starting to think someone is trying to tell me something. No more cakes! At least not until tomorrow… And it comes with an extra special announcement.

Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce

Makes 1 23-cm (9-inch) cheesecake

**Special Equipment – 23-cm X 7-cm (9-inch X 2¾-inch) springform pan with removable bottom.

Almond Crust
Amaretto Cheesecake Filling
Amaretto-Caramel Sauce

Almond Crust

115 g (1 cup) finely ground almonds
120 g (1 cup) finely ground graham wafers
28 g (2 tablespoons) caster (superfine granules) sugar
56 g (4 tablespoons) unsalted butter, melted

Place oven rack in centre position. Preheat oven to 180° C (350° F).
In a small-sized bowl, mix together almonds, graham wafers, and sugar.
Add melted butter; stir until mixture is evenly moistened.
Press crumb mixture, coating evenly, onto bottom (not sides) of springform pan.
Bake crust until golden brown and almonds are toasted, 10 to 12 minutes.
Transfer crust to a wire rack to cool.
Reduce oven temperature to 160° C (325° F).

Amaretto Cheesecake Filling

340 g (12 ounces) Philadelphia-brand cream cheese, room temperature
453 g (16 ounces) mascarpone cheese, room temperature
24 g (3 tablespoons) plain (all-purpose) flour, sifted
300 g (1 1/3 cup) caster (superfine granules) sugar
1 teaspoon pure vanilla extract
44 ml (3 tablespoons or 1½ ounces) Talea Italian Amaretto Cream liqueur (preferred) or Disaronno Amaretto liqueur
4 large eggs

Using heavy-duty aluminum foil, make three 40-cm (16-inch) squares. Layer aluminum squares and place springform pan in centre of square; tightly mould foil around and up the sides of the pan, set-aside. (Wrapping the pan in aluminum foil helps to prevent water from seeping into the pan when baking cheesecake in a water bath). Bring a teakettle of water to a boil.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth and creamy.
Add the mascarpone and flour; beat on medium speed until smooth, scraping down sides and bottom of bowl as needed.
Gradually add sugar and beat on medium speed until smooth.
Add the vanilla and liqueur; beat on medium speed to just combine.
Add eggs, one-at-a-time, beating just to combine after each addition (about 30 seconds). Scrape sides and bottom of bowl after each egg addition.
Pour cheesecake filling over almond crust in pan.
Place springform pan into the centre of a large roasting pan. Pull out the middle oven rack slightly; place roasting pan on rack. Carefully pour the boiling water from the teakettle into the large roasting pan (making sure not to let any water get into the cheesecake filling) about one-half way up the sides of the springform pan.
Carefully push the roasting pan into the centre of the oven rack and then ever so carefully push the oven rack back into the oven.
Bake cheesecake in preheated 160° C (325° F) oven until set around the edges and the centre of the cheesecake slightly jiggles (cheesecake will continue to set when cooling) when gently shaken, about 1 hour and 15 minutes.
Remove roasting pan from oven. Transfer springform pan to a wire rack and allow to cool on rack for 1 hour. Remove aluminum foil; chill cheesecake in springform pan uncovered or loosely covered for 6 hours, preferably overnight or up to 2 days.

Amaretto-Caramel Sauce

(Recipe adapted from via Ray’s Boathouse: Seafood Secrets of the Pacific Northwest)

**Cook’s Note – The Italian Amaretto Cream has a milder alcohol content than the Disaronno Amaretto. It is best to add the liqueur 1-tablespoon at-a-time, taste after each addition and then add more to suit your preference.

As a precautionary measure when preparing the caramel I prefer to use a 6-litre (6.3-quart) heavy-bottomed stockpot. When the cream is added the sugar mixture boils ferociously and comes up the sides. Another couple of tips I’ve picked up along the way, bring heavy cream to room temperature, and prepare and measure all of your ingredients before beginning the caramel making process.

338 g (1½ cups) caster (superfine granules) sugar
10 ml (2 teaspoons) freshly squeezed lemon juice
473 ml (2 cups or 16 ounces) heavy cream, 35%
15 ml to 44 ml (1 to 3 tablespoons or ½ to 1½ ounces) Talea Italian Amaretto Cream liqueur or Disarrono Amaretto liqueur
57 g (4 tablespoons or ¼ cup), unsalted butter, cut into 4 equal pieces, room temperature

In a heavy-bottomed, 6-litre (6.3-quart) stockpot over medium heat, combine the sugar and lemon juice. Stir with a large, flexible rubber spatula until most of the sugar has dissolved. At this point set aside the spatula and swirl the pan over the heat to keep the colour of the caramel even throughout.
Cook until the sugar-juice mixture turns a medium amber colour. (Whatever you do, don’t walk away, not even for a second, because the sugar can quickly darken and you run the risk of burning the sugar and the taste will be quite bitter – not at all what you want in a caramel sauce.)
Gradually add the cream, whisking constantly (don’t be concerned if the caramel hardens at this stage just continue to add the cream while whisking).
Bring the mixture back to a boil over medium heat; boil for 5 minutes, whisking constantly (any hardened caramel should have melted by this point).
Remove from heat; add the liqueur according to your taste beginning by adding 1-tablespoon at-a-time (be cautious when tasting the caramel will be quite hot).
Whisk in the butter.
Pour caramel sauce into a heatproof bowl. Cover and chill in the refrigerator until thickened.

Assembling Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce

Remove cheesecake from refrigerator. Hold the springform pan tightly and pull back the latch all the way to release the sides. Carefully pull the sides of the pan straight up off the cheesecake.
Pour caramel sauce onto centre of cheesecake and using an offset spatula spread caramel to edges, leaving a .64-cm (¼-inch) border.
Place cheesecake on a cake plate or cake stand.
To serve, pour caramel sauce onto a dessert dish, using both hands push the dish forwards and backwards to spread out the caramel. Slice cheesecake with a knife dipped in hot water and wiped clean with a clean cloth. Place cheesecake slice in centre of caramel pool. Or place cheesecake slice on a dessert dish and serve extra caramel on the side.
Enjoy!

Tags: afternoon tea, almond crust, almonds, Amaretto, cake, cakes, caramel, caramel sauce, cheesecake, cheesecake crusts, cheesecake fillings, cheesecake toppings, cream cheese, dessert, desserts, food, food photography, food photos, Italian dessert, Italian desserts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Recipes

Comments (18)

18 Responses to “Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce”

Says:
May 19th, 2011 at 8:04 pm
I love almond flavor, but the caramel sauce is definitely the cherry on top here. It looks so rich and thick!
Says:
May 20th, 2011 at 12:00 am
I let out an audible sigh when i saw your cheesecake! But then I was sad to learn it’s fate! I’m glad two slices remained for the tasting. Oh what a pity! But that’s a good excuse to make another. I know I will try it!
Says:
May 20th, 2011 at 4:20 am
Oh dear, you’re not having much luck with cakes at the moment are you! This looks amazing though and I love the idea of the amaretoo caramel sauce. I was thinking about making a cheesecake this weekend so maybe I should make this one!
Says:
May 20th, 2011 at 12:10 pm
Well, I am glad you had 2 pieces survive. However, if it was me, I am not sure if tasting the cake would have made me mourn more for the loss or make me feel better!

This looks truly delicious and worth the effort, great post.
Says:
May 20th, 2011 at 12:21 pm
just adoreable !
Says:
May 20th, 2011 at 1:39 pm
This looks fabulous!! The amaretto and almond crust sell me!
Says:
May 20th, 2011 at 2:17 pm
“Full of smoothness and flavor” LOVE. Your cheesecake looks wonderful.
Lori Says:
May 20th, 2011 at 3:40 pm
That looks wonderful.

Is the last ingredient in the caramel sauce butter?
Grace Says:
May 20th, 2011 at 4:32 pm
Thank you Lori for catching my omission, yes definitely, you are correct, unsalted butter.
Says:
May 20th, 2011 at 9:36 pm
Oh my, Gracie! I’m a cheesecake lover and your pictures just made me stuck to this page. That amaretto caramel sauce is just a heavenly combination.
Marlene Says:
May 20th, 2011 at 10:14 pm
This looks SOOOO delicious- anything with Amaretto sounds yummy! Can’t wait to make this!
Says:
May 21st, 2011 at 12:01 am
[...] Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce (La Mia Vita Dolce) Amaretto? Cheesecake? Caramel? Count me in a million times over. Looks gorgeous! [...]
Says:
May 21st, 2011 at 12:13 pm
This is so beautiful and no doubt delicious!
Says:
May 21st, 2011 at 1:16 pm
Sorry about your cheesecake and the glass dome. Thank goodness you had taken the photos before this happened. It does look so delicious and I love the reflection of the cheesecake in the sauce in one of the photos.
Says:
May 21st, 2011 at 1:32 pm
Is it bad that I just want to lick that delicious caramel off the plates? This is a fabulous cheesecake, Grace…I need to find an excuse to make this
Says:
May 22nd, 2011 at 8:39 am
Deliciously Perfect!!
Says:
May 22nd, 2011 at 12:27 pm
Gosh, I just saw this link via Carolyn at Fooddreamer and couldn’t resist the sound of this. Then I saw it: this is what dreams ARE made of with pillowy soft cheesy creamy caramel…. zzzzz.
Says:
May 22nd, 2011 at 6:38 pm
The topping is divine and I need to eat it directly off the spoon.