Amaretto Cheesecake Recipe
Amaretto infused NY style cheesecake with graham cracker crust topped with a layer of chocolate ganache.
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Ingredients
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Crust
Cheesecake Filling
Chocolate Ganache Topping
Method
Crust Preparation
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Cheesecake Filling Preparation
Make the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add granulated sugar and continue to beat until well combined.
Incorporate other ingredients
Add the sour cream, eggs, amaretto liqueur, and vanilla extract to the cream cheese mixture. Beat on low speed until just combined and smooth, being careful not to overmix.
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Chocolate Ganache Preparation
Make the ganache
In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
Top the cheesecake
Once the cheesecake is fully chilled, pour the chocolate ganache over the top, spreading it evenly with a spatula. Allow the ganache to set at room temperature or refrigerate for an additional 30 minutes.