Good morning! How was your weekend? For those of us on the East Coast it was a crazy weather weekend. Thankfully in my neck of the woods the snow, rain and flooding we not bad at all. The wicked wind was a little annoying at times especially as it kicked up at night and seemed as if the roof would blow off the house. For those of you that are still digging out of the 24-40 plus inches of snow hopefully today you are having a snow day to recuperate.
We stayed in the whole weekend not only because of the weather but because of the conditions of the roads, etc. Down here in the South we do not have many plows, salt etc so the road conditions are sometimes “iffy.” I did not care one wit because I read, baked and puttered around the house which is relaxing for me.
I made this FABULOUS(if I do say so myself) Amaretto Cheesecake with Buttery Almond Topping. I have never made it before and the almond flavor was light, the cake was creamy, a little tangy and the crunchy, buttery almond topping made it over the top fabulous. Honestly, I wanted to eat the entire thing!
Amaretto Cheesecake with Buttery Almond Topping
13/4 cups graham cracker crumbs
11/2 Tablespoons sugar
1/3 cup butter melted
Mix all crust ingredients together in a bowl and then press into the bottom and 1 inch up the sides of a 9″ inch spring form pan. Place in refrigerator for 10 minutes while you make the filling
2 8oz. packages of softened cream cheese
11/2 cups granulated sugar
11/2 Tablespoons cornstarch
1 16oz. carton of sour cream
1/3 cup amaretto
11/2 teaspoons vanilla extract
1 teaspoon almond extract
Recipe from Spicy Southern Kitchen
3 Tablespoons butter
2 Tablespoons sugar
3/4 cup sliced almonds
Preheat oven to 350. In the bowl of an electric mixer fitted with a paddle attachment add cream cheese and beat until smooth, then add the cornstarch and the sugar. Beat well to combine. Add the sour cream, amaretto, vanilla and almond extract and salt. Mix until incorporated. On low speed add eggs one at a time and mix until incorporated.
Pour the batter over the crust and bake for 60 minutes. Cheesecake should still be jiggly in the middle. Cool on a wire rack and then run a knife around the edges. While cooling make the optional topping.
Topping: place butter in small saucepan and melt. Then add the sugar and the almonds and cook until the almonds are light brown. You must stir these constantly or the mixture will burn. Once cooked cool a bit on a silphat baking sheet. Do not put hot nuts on the the cheesecake, after they cool a little break the mixture into pieces and place on cooled cheesecake. Then refrigerate overnight.
Are you a cheesecake fan? What is your favorite flavor? Do you have a “go to” recipe or do you use something new every time you bake. I like to try out new recipes each time I bake so I never know what I am going to end up with. Sometimes they are fabulous and sometimes not really to my taste.
I hope that you have a great week. Be safe.