Posted on Thursday, 19th May 2011 by Grace Massa Langlois
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 {Torta al Formaggio (Profumati con Crema di Amaretto) con Crosta di Mandorle e Biscotti e Salsa di Caramello con Crema di Amaretto}
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
Cheesecake Tips
- Cheesecakes can be difficult to remove from the base of the springform pan because the base has a lip. Following a few simple steps and preparing your pan at the beginning of your preparations can make for easy removal. Unlatch springform pan, flip base over, line base (opposite side of lip) with a sheet of non-stick baking paper leaving a 4-cm (1½-inch) overhang on all sides. Reassemble springform pan (with lip on underside). Lining the base with baking paper makes it that much easier to slide the cheesecake onto a cake plate, cake stand or cardboard round.
- Bake cheesecake in a water bath (bain marie) at a low temperature (160° C or 325° F) to prevent surface cracks and to achieve a velvety consistency. A water bath ensures gentle, even, slow cooking. Set-aside a deep roasting pan large enough to comfortably fit the size of your springform pan. Prepare springform pan for baking cheesecake in water bath, cut heavy-duty aluminum foil into three 40-cm (16-inch) squares. Layer aluminum squares on a flat work surface, place cooled (if cheesecake crust was initially baked) springform pan in centre of square; wrap foil tightly around and up the sides of the pan. (Wrapping the pan in aluminum foil helps to prevent water from seeping into the pan when baking cheesecake in water bath.) Set roasting pan on oven rack, pulling oven rack out just enough to allow you to fill the roasting pan with warm (not boiled) water (enough water to come halfway up the springform pan). Carefully push oven rack in to prevent water spilling over into the cheesecake. Always make sure your oven is preheated to temperature and heated an additional 10 to 15 minutes prior to baking cheesecake. Do not open oven door within first 30 minutes of baking.
- For best results and a lump-free batter always begin with softened cheese and scrape sides and bottom of bowl (don’t forget the paddle attachment or beaters) often. Do not over-mix your batter and do not mix batter at high speeds. Both over-mixing and mixing at high speed incorporates air into the batter (wonderful for some cakes but not cheesecakes), which tends to cause the surface of the cheesecake to crack.
- Do not over-bake the cheesecake. It’s difficult knowing when a cheesecake is ready to come out of the oven. Following the recipe is always best but keep in mind ovens vary and it may take a shorter period of time to bake the cheesecake in your oven. Start checking for doneness 20 minutes before recipe indicates. If cheesecake is firm around the edges and when pan is gently shaken it’s wobbly in the centre, it’s ready, remove from oven. Keep in mind the cheesecake continues to bake after it’s removed from the oven and as it cools the centre will firm up to the proper consistency. Do not open the oven door too often to check for doneness, every time you open the oven door the temperature decreases and it will extend the baking time. When cheesecake is done remove from water bath immediately and transfer to a wire rack to cool (away from drafts).
- Grease sides of springform pan before pouring the filling in the pan. Greasing sides of pan will also prevent surface cracks. The cheesecake will shrink as it cools greasing the sides allows the cake to pull away from the side of the pan easily rather than pulling away from the centre.
- Now the hard part, allow cheesecakes to cool completely at room temperature (do not cool in refrigerator because a drastic temperature change can cause surface cracks) on a wire rack (I place my rack on my stove top in between burners) away from drafts and when completely cooled transfer to the refrigerator to chill overnight, preferably 24 hours, this not only allows the flavours to develop but the cheesecake will set to a perfect consistency.
- For best flavour serve cheesecakes at room temperature but cut your slices when the cheesecake is cold (much easier to slice a chilled cheesecake). Cut slices using a clean knife (preferably a thin knife) dipped in very hot water and wiped with a kitchen towel (make sure to repeat this step with every cut).
- Cheesecakes can be stored in an airtight container in the refrigerator for up to 7 days. Cheesecakes (without topping) can be stored in the freezer for several months. To store cheesecake in the freezer, transfer cooled cheesecake to a cake board and place on a baking sheet. Transfer to freezer, uncovered and chill until firm. Remove from freezer cover first with a sheet of plastic wrap, then a sheet of aluminum foil and then for good measure place inside a freezer bag. If your children are anything like mine and they tear through the freezer looking for the tubs of ice cream, place wrapped cheesecake in an airtight container. To serve, transfer frozen cheesecake to refrigerator to thaw overnight.
- Most importantly, when preparing cheesecakes, always keep in mind that doing everything right doesn’t always ensure a crack-free surface but that’s what toppings are for! If you prefer fix the cracks, begin with a cold cheesecake, dip offset spatula in very hot water, dry (never wet) spatula with a clean kitchen towel, push down (gently with a little pressure) on crack and smooth over with hot spatula to fill in crack, transfer to refrigerator to reset. You can use this technique to smooth out the sides of the cheesecake too.
Almond Crust {Crosta di Mandorle e Biscotti}
- 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 (¼ cup) unsalted butter, melted
- Place oven rack in centre position. Preheat oven to 180° C (350° F). Unlatch springform pan, flip base over, line base (lip should be on the underside) with a sheet of non-stick baking paper leaving a 4-cm (1½-inch) overhang. Reassemble springform pan.
- In a small-sized bowl, mix together ground almonds, ground graham wafers and sugar.
- Add melted butter; stir until mixture is evenly moistened.
- Press crumb mixture evenly over base (not sides) of springform pan.
- Bake until almonds are toasted and crust is golden brown, 10 to 12 minutes.
- Transfer crust to wire rack to cool.
- Reduce oven temperature to 160° C (325° F).
Amaretto Cheesecake Filling {Ripieno di Formaggio con Crema di Amaretto}
- 340 g (12 ounces or 1¼ cups + 2 2/3 tablespoons) Philadelphia-brand cream cheese, room temperature
- 454 g (16 ounces or 2¼ cups + 1/3 tablespoon) mascarpone cheese, room temperature
- 24 g (3 tablespoons) plain (all-purpose) flour, sifted
- 300 g (1 1/3 cup) caster (superfine granules) sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 45 ml (3 tablespoons or 1½ ounces) Talea Italian Amaretto Cream liqueur (preferred) or Disaronno Amaretto liqueur
- Unsalted butter, for greasing
- Bring a teakettle of water almost to a boil.
- Prepare springform pan for water bath (bain marie), cut heavy-duty aluminum foil into three 40-cm (16-inch) squares. Layer aluminum squares on a flat work surface, place cooled springform pan in centre of square; wrap foil tightly around and up the sides of the pan. Place wrapped springform pan into a deep roasting pan large enough to comfortably fit the size of the springform pan.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth and creamy.
- Add the mascarpone and flour; beat on medium speed until smooth, scraping down sides and bottom of bowl (and paddle attachment) as needed, about 1 minute.
- Gradually add sugar and beat on medium speed until smooth, about 1 minute.
- 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.
- Add the vanilla and liqueur; beat to just combine.
- Pour cheesecake filling through a fine mesh sieve (to catch any lumps that were missed) over almond crust.
- Pull out the middle oven rack slightly (just enough to comfortably fill the roasting pan with water); place roasting pan on rack. Carefully pour hot water from teakettle into roasting pan (making sure not to let any water get into the cheesecake filling) filling about half way up the side 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 springform pan is gently shaken, about 1 hour and 15 minutes.
- Carefully pull out oven rack (enough to comfortably remove springform pan). Carefully remove springform pan, transfer pan to wire rack and allow cheesecake to cool completely (remove aluminum foil when temperature of pan is comfortable to the touch). Transfer cheesecake in springform pan uncovered or loosely covered to refrigerator to chill for at least 6 hours, preferably overnight or up to 2 days.
Amaretto-Caramel Sauce {Salsa di Caramello e Crema di Amaretto}
**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 taste.
As a precautionary measure when preparing the caramel I prefer to use a 6-litre (6.3-quart) heavy-bottomed stockpot. And I always wear a long sleeved shirt and I slip on oven mitts (to protect myself from splattering caramel). When cream is added the sugar syrup splatters and boils ferociously coming up the sides of the pan. Bringing the heavy cream to room temperature helps to minimize the splatter. It is best to 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
- 475 ml (2 cups or 16 ounces) heavy cream, 35%, room temperature
- 15 ml to 45 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 syrup turns a medium amber colour. (Don’t walk away or turn your head, not even for a second, because the sugar can quickly darken and you also run the risk of burning the sugar. Burnt sugar causes the caramel to taste quite bitter (and you’ll have to start the process again) – 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; strain (to remove any bits of hardened caramel) caramel through a fine mesh sieve into a small bowl.
- Add liqueur 1-tablespoon at-a-time, tasting after each addition (be cautious when tasting the caramel is extremely hot).
- Whisk in the butter, set-aside to cool completely.
- Cover and transfer to refrigerator to chill 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. Position the cheesecake so that the base is flush with the cake plate (or cake stand) position the baking paper (the overhang) onto the edge of the cake plate and with the help of a large offset spatula slide cheesecake onto cake plate (or cake stand).
- Pour caramel sauce onto centre of cheesecake working your way to the edges leaving a 6 mm (¼-inch) border. If necessary use an offset spatula to spread caramel evenly.
- To serve, pour caramel sauce onto a dessert dish, using both hands push the dish forwards and backwards to spread out the caramel. Cut cheesecake with a knife (thin knife) dipped in hot water and wiped clean with a kitchen tea towel, making sure you dip knife and wipe dry after each cut. Place cheesecake slice in centre of caramel pool. Or if you prefer place cheesecake slice on dessert dish and serve extra caramel on the side. It is best to serve cheesecake once it comes to room temperature but it is best to cut the slices when the cheesecake is cold.
- Buon Appetito!
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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 (40)
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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!
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!
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!
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.
May 20th, 2011 at 12:21 pm
just adoreable !
May 20th, 2011 at 1:39 pm
This looks fabulous!! The amaretto and almond crust sell me!
May 20th, 2011 at 2:17 pm
“Full of smoothness and flavor” LOVE. Your cheesecake looks wonderful.
May 20th, 2011 at 3:40 pm
That looks wonderful.
Is the last ingredient in the caramel sauce butter?
May 20th, 2011 at 4:32 pm
Thank you Lori for catching my omission, yes definitely, you are correct, unsalted butter.
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.
May 20th, 2011 at 10:14 pm
This looks SOOOO delicious- anything with Amaretto sounds yummy! Can’t wait to make this!
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! [...]
May 21st, 2011 at 12:13 pm
This is so beautiful and no doubt delicious!
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.
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
May 22nd, 2011 at 8:39 am
Deliciously Perfect!!
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.
May 22nd, 2011 at 6:38 pm
The topping is divine and I need to eat it directly off the spoon.
May 23rd, 2011 at 6:07 am
I think this is the most beautiful cheesecake I’ve ever seen! – and amaretto – oh my! I would’ve cried seeing that cheesecake and dome shattered on the floor!
May 23rd, 2011 at 11:00 pm
Amaretto is one of my favorite liqueurs and I can only imagine how could it must make this caramel. Beautiful dessert!
May 24th, 2011 at 10:23 am
This looks yummy, Gracie! Now i understand why simple chocolate did not satisfy you on Thursday night:)
June 13th, 2011 at 4:00 pm
What gorgeous pictures!!
August 6th, 2011 at 12:16 pm
I’m going to save this one for the next big family gathering; my sisters and I love Ameretto!
September 26th, 2011 at 7:15 am
Please correct your website name. It’s dolce vita, not vita dolce. I am Italian and it’s very annoying.
September 26th, 2011 at 9:12 am
Hi Maria I’m sorry it annoys you, I am Italian as well and it can be addressed both ways, it won’t be an issue for long because I am changing the name any ways.
December 2nd, 2011 at 7:53 am
Hi. I just found your website half an hour ago but I saw all the photos.
They are really great. May I know whats your lens? Is it macro lens? and what mm?
I m gonna come here anytime you update.
December 5th, 2011 at 6:42 am
Hey, am dying to do this cheesecake but the thing is that it’s prohibited to drink liqueurs in my religion, is there anyway I can substitute the Amaretto with something else like almond essence perhaps??
December 7th, 2011 at 5:58 am
[...] – Healthier Pumpkin Pie by Eclectic Recipes – Black-Bottom Maple Pumpkin Pie by Simple Bites – Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce by La Mia Vita Dolce – White Chocolate Raspberry Cheesecake by Cooking Classy – Roasted [...]
December 11th, 2011 at 8:12 am
Hi Maitha I am so sorry, I’ve been having some trouble with my comments, I answered the other day but in coming back today I see my responses didn’t go thru. Yes you can definitely change the liqueur and use another essence. Almond essence is very strong I would start with about 1/4 teaspoon taste and then adjust if needed. Please let me know how it turns out.
December 18th, 2011 at 3:25 am
Hi Zahra, so sorry for the late reply. Thank you for stopping by for a visit and welcome! Liana has been working long hours and also going to school and every time she had a few minutes to ask her about the lens it completely slipped my mind. I am ashamed to say I am not yet comfortable enough with the camera and lens and didn’t want tolist what I thought they were. But finally I have your answer, Liana shoots with a Canon EOS Rebel XSi with a EF75-300mm f/4-5.6 III USM telephoto zoom lens and also a EF-S18-55m 1:3.5-5.6 IS. Hope you have a safe and happy holiday season with your family, all the very best!
December 24th, 2011 at 3:59 pm
Hey Grace,,
Shall i start off with 1/4 teaspoon of Almond essence for both the filling and sauce?
Happy Holidays
December 24th, 2011 at 5:02 pm
Happy Holidays to you and your family Maitha. Yes start with 1/4 teaspoon then taste. Add any extra a few drops at a time. Please let me know if you like it.
February 24th, 2012 at 9:12 pm
I want to make this but I can’t afford to buy another pan. Is there a smaller or bigger version for either a 9inch or 10inch pan?
February 26th, 2012 at 10:07 am
Hi Heather, I’m not sure if you noticed but this recipe is for a 9-inch.
March 5th, 2012 at 1:48 pm
[...] Original Recipe: http://gracessweetlife.com/2011/05/amaretto-cheesecake-with-almond-crust-and-amaretto-caramel-sauce/ [...]
May 25th, 2012 at 4:37 pm
[...] it easy to slide the baked cheesecake off the paper and onto a cake plate or cake stand. Find more Cheesecake Tips in my Amaretto Cheesecake with Amaretto Caramel Sauce post.Happy [...]
June 2nd, 2012 at 12:59 pm
[...] half made it to the rack and not in one piece I might add. The memories of Red Velvet Cake and Amaretto Cheesecake came rushing back and I immediately thought – not again! One thing is for certain – I [...]
June 8th, 2012 at 12:39 pm
[...] 1 23-cm (9-inch) cakeAlmond-Graham Wafer CrustMango Cheesecake FillingMascarpone CreamFruit SaladCheesecake TipsAlmond-Graham Wafer CrustI prefer to use graham wafer biscuits so I can control the texture of the [...]
June 22nd, 2012 at 1:40 pm
[...] I encourage you to try this Mississippi Mud Pie. A couple more recipes you may consider trying, Amaretto Cheesecake or these Black Forest [...]
July 27th, 2012 at 6:04 am
[...] Amaretto Caramel Sauce (feel free to substitute the Amaretto liqueur with your favourite liqueur, keeping in mind to add the liqueur gradually to taste) [...]