Amaretto Cheesecake #4

Title: Amaretto Cheesecake #4
Categories: Pie
Yield: 8 Servings

———————————–CRUST———————————–
2 c Cookie crumbs (vanilla
-cookies; graham crackers or
-chocolate cookies
-depending on your
-preferences. *I* like to
-use nilla wafers or oreos)
2 tb Sugar
1/4 c Melted butter

———————————-FILLING———————————-
24 oz Softened cream cheese
1 1/4 c Sugar
3 Eggs
1/2 c Liquer (I use amaretto most
-of the time; but baileys is
-nice too)

———————————-TOPPING———————————-
1 c Sour cream (breakstones is
-best; if you can get it)
1/3 c Sugar
1/4 c Liquer you used in cake
-…or a companion liquer.

From: 21329KAD@msu.edu (Kim Dyer)

Date: Thu, 10 Aug 1995 16:54:06 GMT
(A multitude of variations possible … amaretto, chocolate, grand marnier,
etc.)

A food processor makes this whole thing VERY easy. You just toss stuff in
and blend. You can make it without one, but it is more work. A spring
form pan will give you a pretty cake. But it tastes just as good baked in a
regular cake pan and served a little on the mangled side.

crust: Toss it all in a food processor and blend. Crumbs should stick
together. If they don’t, add a little more melted butter. Pack into
bottom and up the sides of a springform pan

filling: Once again, toss it all in a food processor and blend until
smooth. Pour into the prepared crust. Bake for 1 hour at 350 degrees … or
until filling is firm and top is golden brown. When cake is cooled you can
add topping.

Topping: Like before … toss it all in a food processor, and go at it.
Pour on cake. Chill for about an hour so it sets up nice. Put the cake on
your serving plate and remove the springform pan.

If you want to be really decadent, pour a can of prepared cherry pie
filling over the whole thing just before serving.

Serve with bedraggled but proud look, and tell all your friends the effort
involved is worth it for the look on their faces. 😉

CAUTION: Once people try this, they MAY keep asking you to make them one.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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