Strawberry Amaretto Cheesecake
Submitted by mouse
A rich baked cheesecake with fresh strawberries folded right into the cream cheese filling, set on a buttery graham cracker crust and topped with amaretto-soaked berries. Worth every minute of the wait.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
4 hrsThis isn’t a cheesecake with strawberries on top as an afterthought. The berries are baked right into the filling, studding every slice with little pockets of fruit.
Two pounds of cream cheese, heavy cream, sour cream, and six eggs create a dense, velvety batter. A touch of brandy and lemon juice keeps it from being one-note sweet.
The real kicker is the topping: sliced strawberries soaked in a full cup of amaretto with a sprinkle of sugar, spooned over each slice so the almond liqueur seeps into every crack.
The two-stage baking method (high heat first, then low and slow) gives you that signature creamy center without the dreaded surface cracks.
Chef Tips
- Let the cream cheese come to full room temperature before beating; cold cream cheese means lumps
- Don’t open the oven door during baking, as the temperature drop causes cracking
- Cool the cheesecake slowly (3 hours on the counter, then refrigerate overnight) for the smoothest texture
- The amaretto topping can be prepped while the cake cools; longer soaking means deeper flavor
Ingredients
Directions
In a small mixing bowl, combine the crumbs, sugar, and butter.
Blend well with fingers, fork, or pastry blender.
Press onto the bottom of a well buttered springform pan.
Chill for 30 minutes.
In a large bowl, beat the cream cheese, sugar, and cream until smooth.
Add the eggs, one at a time, making sure that the mixture is smooth and creamy.
Fold in the strawberries.
Pour mixture into the chilled pan and bake in a pre-heated 425 degree F oven for 15 minutes, then reduce the temperature to 275℉ (140℃) and continue to bake for 1 hour.
Transfer to a wire rack and allow to cool for 3 hours.
Mix together ingredients for topping, drain and top on cake.
Comments
