Amaretto Irish Cream Cheesecake
- 1 1/2 c vanilla wafer crumbs
- 1/2 c blanched whole almonds,
- : roasted and finely chopped
- 1/4 c melted butter
- 1 tb Amaretto
- 24 oz cream cheese
- 1 c sugar
- 4 eggs
- 1/3 c whipping cream
- 1/3 c blanched whole almonds,
- : toasted and ground
- 1/4 c Irish cream liqueur
- 1-1/2 c sour cream
- 1 tb sugar
- 1/2 ts vanilla extract
- Combine first four ingredients. Firmly press mixture evenly on
- bottom of lightly greased 10-inch springform pan. Bake at 350 degrees
- for 10 minutes, then cool. Beat softened cream cheese at high speed
- with an electric mixer until light and fluffy. Gradually add one
- cups sugar, beating well. Add eggs, one at a time, beating after each
- addition. Stir in whipping cream and next 3 ingredients. Pour into
- pan. Bake at 350 degrees for 50 minutes. Turn oven off and leave
- cheesecake in oven for 30 minutes. Combine sour cream and next 2
- ingredients. Stir and spoon over cake. Sprinkle 1/4 cup almonds
- around the edge. Bake at 500 degrees for 5 minutes. Cool; chill.
- Walt MM
- Makes 12 servings.
- Posted to MM-Recipes Digest V3 #250
- Date: Thu, 12 Sep 1996 21:20:14 -0400
- From: Walt Gray
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Amaretto Liqueur
Categories: Beverage
Yield: 1 Servings
1 c Granulated sugar
3/4 c Water
2 Dried apricot halves
1 tb Almond extract
1/2 c Pure grain alcohol and
1/2 c Water
1 c Brandy
3 dr Yellow food coloring
6 dr Red food coloring
2 dr Blue food coloring
1/2 ts Glycerin
This recipie looks very similar to one found in: "Classic Liqueurs; The
Art of Making and Cooking with Liqueurs" by Cheryl Long and Heather Kibbey.
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil,
stirring constantly. Reduce heat and simmer until all sugar is dissolved.
Remove from heat and cool.
In an aging container, combine apricot halves, almond extract, grain
alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture.
Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, as
they may be used for cooking). Add food coloring and glycerin. Stir, recap
and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue to
improve with additional aging.
Variation: For a more prominent 'bitter almond' flavor, add 4 apricot
nuts,** split in half, to basic mixture. Leave in for 2 days to 2 weeks
depending upon depth of flavor desired. Remove and discard apricot nuts.
Continue as directed.
**Note: Apricot 'nuts' come from within the apricot pit. You may split
pits yourself or obtain them dried at a health food store.
TREY@BIG-BIRD.CS.BERKELEY.EDU
(MACDONALD JACKSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
---------- Recipe via Meal-Master (tm) v8.05
Title: Amaretto Liqueur
Categories: Beverage
Yield: 1 Servings
1 c Granulated sugar
3/4 c Water
2 Dried apricot halves
1 tb Almond extract
1/2 c Pure grain alcohol and
1/2 c Water
1 c Brandy
3 dr Yellow food coloring
6 dr Red food coloring
2 dr Blue food coloring
1/2 ts Glycerin
This recipie looks very similar to one found in: "Classic Liqueurs; The
Art of Making and Cooking with Liqueurs" by Cheryl Long and Heather Kibbey.
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil,
stirring constantly. Reduce heat and simmer until all sugar is dissolved.
Remove from heat and cool.
In an aging container, combine apricot halves, almond extract, grain
alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture.
Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, as
they may be used for cooking). Add food coloring and glycerin. Stir, recap
and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue to
improve with additional aging.
Variation: For a more prominent 'bitter almond' flavor, add 4 apricot
nuts,** split in half, to basic mixture. Leave in for 2 days to 2 weeks
depending upon depth of flavor desired. Remove and discard apricot nuts.
Continue as directed.
**Note: Apricot 'nuts' come from within the apricot pit. You may split
pits yourself or obtain them dried at a health food store.
TREY@BIG-BIRD.CS.BERKELEY.EDU
(MACDONALD JACKSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
