Amaretto Cheesecake with Apricot Glaze RecipeOrigin: Britain Period: Modern |
Ingredients:
For the Crust: 
Amaretto Cheesecake with Apricot Glaze Preparation:Method:For the crust, cmbine the biscuit (cookie) crumbs with the almonds, sugar and butter then press into the base of a 22cm diameter springform cake tin. Press down well then set aside. Now cream together the cream cheese, sugar and flour, mixing well until completely blended. Add the eggs, one at a time, beating until thoroughly combined. Now blend in the sour cream and the liqueur and pour over the crust. Transfer to an oven pre-heated to 220°C and bake for 10 minutes. Reduce the oven temperature to 120°C and continue baking for 1 hour. Remove from the oven at this point, run a knife around the rim then set aside to cool on a wire rack until it reaches room temperature. Transfer to the refrigerator and chill for at least 2 hours. After this time, combine the apricot jam and Amaretto in a saucepan. Heat until warm and smoth then strain the mixture before pouring over the cheesecake. Allow to cool and set then remove the sides of the pan. Garnish, if desired, and serve sliced into wedges. |
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