Posted by Grace Massa Langlois on Thursday, 19th May 2011

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.

A photo of 2 slices of Amaretto Cheesecake with Almond Crust in a pool of Amaretto-Caramel Sauce.

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.

A photo of an Amaretto Cheesecake with Amaretto Caramel Sauce displayed on a white cake stand.

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).

A photo of a Mascarpone Cheesecake with Amaretto, Almond Crust and Amaretto-Caramel Sauce.

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.

A photo of an Amaretto Cheesecake on a cake stand with two slices displayed on dessert dishes in front.

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.

A photo of Amaretto Cheesecake with a toasted Almond Crust and Amaretto-Caramel Sauce.

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.

A photo of a slice of Amaretto Cheesecake set on a pool of Amaretto-Caramel Sauce.

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.

A photo of an Amaretto Cheesecake with Amaretto-Caramel Sauce with a sliced removed and displayed on a cake stand.

A photo of an Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce displayed on a white cake stand.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Fillings, Frostings & Dessert Sauces, Recipes, Ricette di Base, Torte

Comments (41)

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

  1. Evan Thomas Says:

    I love almond flavor, but the caramel sauce is definitely the cherry on top here. It looks so rich and thick!

  2. marcellina Says:

    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!

  3. Kathryn Says:

    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!

  4. flourtrader Says:

    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.

  5. Big Boys Oven Says:

    just adoreable !

  6. Kate Says:

    This looks fabulous!! The amaretto and almond crust sell me!

  7. marla Says:

    “Full of smoothness and flavor” LOVE. Your cheesecake looks wonderful.

  8. Lori Says:

    That looks wonderful.

    Is the last ingredient in the caramel sauce butter?

  9. Grace Says:

    Thank you Lori for catching my omission, yes definitely, you are correct, unsalted butter.

  10. Sara Says:

    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.

  11. Marlene Says:

    This looks SOOOO delicious- anything with Amaretto sounds yummy! Can’t wait to make this!

  12. The Weekend Dish: 5/21/2011 | Brown Eyed Baker Says:

    […] 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! […]

  13. Sherry Says:

    This is so beautiful and no doubt delicious!

  14. Felice - All That's Left Are The Crumbs Says:

    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.

  15. Liz Says:

    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 :)

  16. Sandra Says:

    Deliciously Perfect!!

  17. Jill Colonna Says:

    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.

  18. Jennifer (Savor) Says:

    The topping is divine and I need to eat it directly off the spoon.

  19. Deanna Says:

    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!

  20. Cookin' Canuck Says:

    Amaretto is one of my favorite liqueurs and I can only imagine how could it must make this caramel. Beautiful dessert!

  21. Ilke Says:

    This looks yummy, Gracie! Now i understand why simple chocolate did not satisfy you on Thursday night:)

  22. Kate Says:

    What gorgeous pictures!!

  23. Claire @ keepsmeoutofmischief Says:

    I’m going to save this one for the next big family gathering; my sisters and I love Ameretto!

  24. Maria Santini Says:

    Please correct your website name. It’s dolce vita, not vita dolce. I am Italian and it’s very annoying.

  25. Grace Says:

    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.

  26. zahra erfani Says:

    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.

  27. Grace Says:

    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!

  28. Maitha Says:

    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?? :(

  29. Grace Says:

    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.

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  31. Maitha Says:

    Hey Grace,,
    Shall i start off with 1/4 teaspoon of Almond essence for both the filling and sauce?
    Happy Holidays

  32. Grace Says:

    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.

  33. Heather Says:

    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?

  34. Grace Says:

    Hi Heather, I’m not sure if you noticed but this recipe is for a 9-inch.

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