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Amaretto Cheesecake
Ingredients:
Crust
1 cup almonds
1 cup vanilla wafer cookies -- or social teas
Filling
1-1/2 tablespoon gelatin powder, unsweetened -- (1 1\2 envelopes)
1/4 cup water
3 eggs -- separated
1 cup sugar
1 cup milk -- warmed
1 pound cream cheese -- chilled
1/4 teaspoon almond extract
1/3 cup amaretto
1/4 cup sugar
1-1/3 cups whipping cream
Garnish
2/3 cup whipping cream
3 tablespoon amaretto
2 tablespoon almonds -- sliced and toasted
Instructions:
1. Process almonds in food processor until coarsely chopped. Add vanilla
wafers and process until fine. Blend in butter until crumbs are moistened.
Press mixture into bottom and partly up the sides of a ten inch springform
pan. Refrigerate. 2. Place 1/4 cup water in a medium-sized saucepan
and sprinkle with gelatin. Let stand for five minutes. 3. Rinse and
dry processor bowl and blade. Add egg yolks and 1 cup sugar. Process
until light in colour. Add milk through feed tube and blend. 4. Dissolve
gelatin over low heat and stir in milk mixture. Cook over low heat
until mixture begins to thicken. Cool for about five minutes. 5. Cut
cream cheese into cubes and add to work bowl. Add almond extract and
liqueur and blend. Slowly add custard, blend and scrape down sides
of bowl. Pour mixture into large mixing bowl and refrigerate until
thick and syrupy. Stir occasionally to prevent setting around the
edge of the bowl. 6. Beat egg whites with 1/4 cup sugar until stiff.
Whip cream until light and fluffy. Gradually fold egg whites then
whipped cream into gelatin mixture. Turn mixture into prepared crust
and refrigerate. 7. For garnish, whip cream with amaretto and icing
sugar. Pipe or spoon attractively over the cake. Sprinkle the top
with sliced toasted almonds and refrigerate for two to three hours
before serving. |
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