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a smooth ivory almond cheesecake topped and edged with toasted sliced almonds, one slice cut, on a delicate china plate in a wide horizontal shot, on a refined table with a small glass of amber liqueur, soft elegant light, shallow depth of field, landscape orientation

Amaretto Almond Cheesecake

This cheesecake is smooth and nutty, with amaretto and almonds and smoothed on a toasted almond cruntch, finished with sliced almonds for a little extra crunch.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup sliced almonds toasted and ground
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.9 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 3 tbsp amaretto liqueur
  • 0.5 tsp almond extract

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Mix the graham crumbs, ground almonds, and butter, press into the pan, and bake 9 minutes, then cool.
  3. Beat the cream cheese and sugar smooth, then mix in the sour cream, amaretto, and almond extract.
  4. Add the eggs one at a time on low speed, then pour over the crust.
  5. Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Press toasted sliced almonds around the edge before serving.

Notes

No amaretto on hand? An extra splash of almond extract and a little water works in a pinch.