photo:wizardrecipes.com
Crust:
1-1/2 cups graham cracker crumbs
1 stick butter, melted
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/3 cup Amaretto liqueur
Topping:
1 cup sour cream
1 tablespoon Amaretto liqueur
2 tablespoons sugar
Garnish:
½ cup roasted silvered almonds
Chocolate shavings
Mix together the graham cracker crumbs and melted butter and press into bottom and slightly up sides of a 9-inch springform pan. Set aside. Preheat oven to 375 degrees. Beat cream cheese until fluffy, gradually adding sugar. Beat in eggs, one at time. Stir in Amaretto and pour over crust. Bake for 45 minutes. Mix together topping ingredients and gently spread over cheesecake. Return to oven for an additional 10 minutes or until set. Cool completely and loosen sides. Refrigerate or freeze. Just before serving, sprinkle with roasted slivered almonds and chocolate shavings.
My cheesecake always cracks on the top. What can I do about that?
Cheesecakes crack for a few reasons, over-baking, over-mixing, or when cooling the sides of the cheesecake cannot pull away so it forms a crack. All are common. First, do not over-mix it. Mix the ingredients well and then add the eggs just to incorporate. The less air in the batter the less likely to crack. Second, bake it in a water bath so that it heats slowly and gently all the way through the cooking process (place the cheesecake in its springform in a larger pan filled halfway with water and bake in this). And do not overbake it. It is done, when there is gentle movement in the center. This will cook through upon cooling. Lastly, grease the sides of the springform pan before using and cool on the counter for just a few minutes, then gently use a knife to free in from the pan so it can cool completely. Finally, if it still has cracks make a delicious topping and no one will ever know its cracked.