This cheesecake tastes amazing and is so beautiful! It is absolutely the perfect sweet ending for your love or a Valentine celebration! Although it has many ingredients, it is easy to prepare, but does need to be made ahead of time to chill properly. But make-ahead things are always great when preparing a meal. So, give your valentine or a special group of friends the gift of this delightful and delectable dessert! You can even make it in a heart-shaped springform pan and add a few fresh flowers. Enjoy!
White Chocolate Almond-Amaretto Cheesecake
Crust:
2½ cups graham cracker crumbs
¼ cup finely chopped plain almonds (chop in food processor)
1 stick unsalted butter, melted
1 teaspoon almond extract
Filling:
4 (8-ounce) packages cream cheese, softened
1½ cups sugar
⅛ teaspoon salt
4 eggs
2 tablespoons amaretto
1 teaspoon almond extract
1 teaspoon vanilla
2 ounces premium white chocolate, melted
Topping:
1 (16-ounce) container sour cream
¼ cup sugar
1 teaspoon almond extract
½ cups sliced almonds
Preheat oven to 325 degrees. For crust, in a bowl, stir together graham cracker crumbs, almonds, butter, and almond extract. Press into bottom and two-thirds up sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray; set aside. For filling, with mixer, beat cream cheese, sugar, and salt until smooth and creamy. Beat in eggs, one at a time, until incorporated. Beat in amaretto, almond extract, and vanilla. In a glass dish, melt white chocolate in microwave on defrost at 30-second intervals until melted. Pour into creamed batter, and beat until well combined. Pour into crust in pan. Place pan on a cookie sheet, and bake for 50 to 55 minutes or until almost set. Remove and allow to rest for 5 minutes. For topping, in a bowl, whisk together sour cream, sugar, and almond extract until smooth and creamy. Spread over cheesecake, and sprinkle with almonds. Bake for an additional 5 minutes. Remove to wire rack to cool in pan before refrigerating for at least 8 hours before serving.
Yield: 10-12 servings
