Steps to Prepare Eric Ripert Amaretto Cheesecake

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, amaretto cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Amaretto Cheesecake is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Amaretto Cheesecake is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have amaretto cheesecake using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Amaretto Cheesecake:

1. Prepare of 1 package Cookies Keebler ™ Simply Shortbread
2. Get 1 1 Butter stick
3. Make ready Canola spray
4. Take 5 5 Cream Cheese pkgs
5. Get 1.25 Cups Sugar
6. Make ready 4 Eggs Large
7. Take 1 Tablespoon Self Rising Flour
8. Prepare 1.5 Teaspoons Almond Extract
9. Get 0.75 Teaspoon Vanilla Extract
10. Make ready 16 Ounces Sour Cream
11. Get 0.25 Cup Sugar
12. Prepare 1 Teaspoon Vanilla Extract

Instructions to make Amaretto Cheesecake:

1. Fill a large metal casserole dish full of water. Carefully place the dish on the bottom rack of the oven. Preheat the oven to 350.
2. Place the ENTIRE PACKAGE of Keebler™ Simply Shortbread Cookies into a gallon Ziplock™ bag. Crush the cookies in the bag. Scoop the cookie crumbs into a stainless steel bowl. Melt the stick of butter and pour it over the cookies. Blend well with a fork.
3. Spray an 11 inch spring-form pan with Canola spray. Line the bottom and sides of the pan with the cookie mixture.
4. Cut the cream cheese into eights as each package is opened. Add 1st package of eights and blend for 30 seconds. I use a food processor to accomplish this, but a mixer should do. Be sure to scrape the sides of the bowl after each blend.
5. Blend in the four remaining cream cheese packages. Add the sugar and blend for 1 minute. Add eggs and mix 30 seconds more. After the cream cheese, sugar, and eggs are thoroughly mixed together, add the flour and extracts then blend for a final 30 seconds.
6. Pour the mixture into the prepared spring-form pan and bake for 45 minutes at 350 with the spring-form pan sitting on the middle oven rack above the "water bath".
7. Check to see if outer rim of cake is burning and cover with a "donut" of aluminum foil if necessary. Bake for 15 minutes more. While baking, mix the topping ingredients together.
8. At 1 hour total baking time, remove cake from oven and spread the topping evenly across including the edges of the crust. Bake for 5 minutes more.
9. Let cake cool for 1 hour before slicing or placing in the refrigerator, covering with aluminum. This cheesecake, like many other cakes, tastes best when it is warm - fresh from the oven.
10. Try slicing this cheesecake, like ALL cheesecakes, with unwaxed dental floss. Pushing it down through the crust is slow, but every slice will come out perfect.

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