Amaretto cheesecake recipe

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A rich, creamy, full of flavor cheesecake, great for any occasion.
Preparation time: 10 minutes, Cooking time: 50 minutes, Serves: 10 - 12 


For the cheesecake crust

1 1/2 cups Graham cracker or digestive biscuit crumbs
2 Tbsp granulated sugar
4 oz. (115 g) unsalted butter, melted

For the cheesecake
24 oz (700 g) cream cheese
1/3 to 1/2 cup Amaretto liqueur (adjust to taste)
1 cup granulated sugar
4 eggs
1/4 cup heavy whipping cream

For the topping
8 oz (230 g) sour cream
1 Tbsp Amaretto liqueur
1 1/2 Tbsp granulated sugar


Make the cheesecake base
Mix the biscuit crumbs, sugar and butter together until you ger a uniform mixture. Press the cookie mixture on the bottom of a 9 inch (23 cm) spring-form pan.

Preheat oven to 375 degrees F (190 degrees C)

Make the cheese filling
Beat the cream cheese and Amaretto liqueur in a bowl using an electric mixer until light and fluffy. Gradually add the sugar and continue beating until the sugar is absorbed. Add the eggs, one at a time, beating well after each addition.

Pour the cheese mixture into the prepared pan and bake in the oven for 45 to 50 minutes.

Make the cheesecake topping
While the cheesecake is baking, mix the sour cream, Amaretto liqueur and sugar into a bowl and stir until smooth and the sugar is dissolved.

Take the cheesecake from the oven, spoon the topping over it and return it to the oven. Increase the heat to 460 degrees F (240 degrees C) and bake for 5 more minutes.

Remove from the oven and let cool completely. Refrigerate for at least 6 to 8 hours before serving.
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