Wednesday, July 10, 2019

Amaretto Cheesecake #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

I don't typically make a lot of cheesecakes, but when Anolon sent me their amazing spring-form pan I couldn't resist. This particular pan is made of a durable nonstick surface making food release and clean-up super easy. 

If I  get to choose I prefer an Italian style cheesecake since they tend to be very light & creamy due to the types of cheese used. The recipe below, which I got from Ciao Italia, called for a combination of ricotta and mascarpone  giving it the silkiest finish I've ever had in a cheesecake.


Amaretto Cheesecake

For the Crust
30 small (1-inch) imported amaretti cookies
4 tablespoons unsalted butter, melted and cooled

Preheat the oven to 350°F.

Whirl the cookies to a powder in a food processor or use a rolling pin.  Transfer the crumbs to a small bowl and stir in the butter to evenly coat them. Pat the crumb mixture in the bottom of a 9 1/2 x 2 1/2 inch springform pan. Wrap a large sheet of aluminum foil around the outside of the pan.

Refrigerate until needed. Can be made two days ahead of time.

For the Filling
2 3/4 cup whole milk ricotta cheese
1 1/4 cups mascarpone cheese
1/2 cup sour cream
1 cup Dixie Crystals sugar
3 large eggs
1/4 teaspoon salt
2 tablespoons unbleached all purpose flour
1/2 teaspoon almond extract
1/4 cup Amaretto liqueur

In a stand mixer or by hand with a hand held mixer, beat the ricotta cheese with the mascarpone and sour cream. Beat in the sugar and eggs one at a time. Beat in the salt and flour.  Beat in the extract and the liqueur.

Pour the batter carefully into the prepared pan. Place the pan in a larger pan and carefully pour boiling water into the larger pan until it is about 1-inch up the sides of the springform pan.

Bake on the middle oven shelf for 45 minutes. Turn off the oven and allow the cake to sit in the oven 45 minutes longer.

Remove the cake from the larger pan. Carefully remove and discard the aluminum foil. Allow the cake to cool for 30 minutes. Cover the top of the cake loosely with wax paper and refrigerate several hours or overnight.

When ready to serve, allow the cake to come to room temperature. Unlatch the springform pan rim and carefully remove it. Place the cake on its base on a serving platter. Cut into wedges.

 Check out the amazing #SummerDessertWeek recipes from our bloggers today!    

Ice Cream Recipes:
Summertime Pies:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Summer Drinks:

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!
Scroll down to take a look!  


Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker


Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar


Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips


Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!


Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan

  a Rafflecopter giveaway
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.    

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

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