I love Amaretto & wanted to make a nice cheesecake for a catered event. I made a practice cheesecake & was disappointed--the cheesecake was too dense, not enough almond flavor, and the crust was a little skimpy. When I made the 2nd cheesecake, I made a few changes when also enabled me to used a 10" springform pan, instead of a 9" pan: (1)For the crust,I used 18 crushed graham crackers, 1/4 cup sugar, 6 tbsp butter & 1/2 tsp almond extract (I'll use gingersnaps next time); (2) I used 3 8oz pkg of softened cream cheese instead of 2 pkgs;(3)reduced cornstarch to 1.5 tablespoons; (4) added 1/2 tsp almond extract to the cheescake batter; and (5)added 1/3 cup toasted slice almonds as a garnish to the finished cheesecake. Everyone loved the appearance, flavor and texture of the cheesecake. Also, baking the cheesecake in a water bath is must---no cracks!
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I love Amaretto & wanted to make a nice cheesecake for a catered event. I made a practice...