Shamaretto Cheesecake (or Amaretto Cheesecake)

So one of my specialties just happens to be cheesecakes (see here or here or here or here or here oh and here – more to come!) and so I decided that using Big Spring Spirits‘ Shamaretto (their version of amaretto) was just too good to pass up and I married the two!  Introducing, the fabulously delicious Shamaretto Cheesecake of Bellefonte, PA!  (So, my first time baking in a new oven MAY have yielded a cracked top so I took almonds and chopped them in the food processor with some shamaretto- I actually prefer to have the creamy texture of JUST the cheesecake, so see what you think and comment below.  Thanks! #youreadoll)

shamarettocake

Ingredients

2 cups of graham cracker crumbs*

3 Tbs. granulated sugar

7 Tbs. unsalted butter, melted

3 8-oz. packages cream cheese, at room temperature

8 oz. mascarpone

2 Tbs. all-purpose flour

1-1/4 cups granulated sugar

2 Tbs. Big Spring Spirits Shamaretto (plus more if you do the nut topping)

4 large eggs, at room temperature

Optional almonds for topping

*I prefer to make my own, fresh graham cracker crumbs using my food processor.  I think you’ll taste a difference if you choose to do the same.

Methods

Prehead the oven to 375°F.

In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar.

Mix in the melted butter until the crumbs are evenly moist and clump together slightly.

Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.

Bake until the crust is fragrant and slightly darkened, about 10-11 minutes.

Let the pan cool on a rack.

Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and flour on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the shamaretto and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)

Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.

The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Top with chopped shamaretto almonds, if using.

Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

Run a clean knife around the circumference of the cake and unclasp and remove the side of the springform pan

shamaretto

Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.

The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely.

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