Ingredients
The following ingredients have 16 Servings
- 1 1/2 cup(s) graham cracker crumbs
- 3 tablespoon(s) sugar
- 4 tablespoon(s) butter, melted
- 1 teaspoon(s) disaronno or other almond flavored liquor
- 1/8 teaspoon(s) almond extract, pure
- 3 package(s) cream cheese (8 oz each)
- 1 cup(s) sugar
- 1 tablespoon(s) all-purpose flour
- 1 tablespoon(s) corn starch
- 3 large eggs
- 2 tablespoon(s) butter, melted
- 1 tablespoon(s) disaronno or other almond flavored liquor
- 3/4 teaspoon(s) almond extract, pure
- 1 cup(s) almonds, natural sliced
Instruction
- Combine the first 5 ingredients, mixing well. Press into the bottom and up sides of a 8-inch springform pan. Set aside.
- Beat cream cheese with an electric mixer until light an fluffy'.
- Gradually add sugar, flour, and corn starch beating well.
- Add eggs one at a time beating well after each addition.
- Stir in two tablespoons of melted butter, amaretto, and almond extract. Spoon batter into greased springform pan.
- Wrap sides and bottom of springform pan with foil. Add two inches of boiling water to a roasting pan large enough to accommodate the springform pan making a water bath. Place springform pan into water bath.
- Pre heat oven to 500 Degrees F. Place roasting pan with cheesecake in oven and bake for 10 minutes then drop temp to 200 degrees F for 1 1/2 hours.
- While cheesecake is baking toast almonds in skillet until lightly browned and fragrant.
- When cheesecake is done, turn off oven and crack oven door. Let cool to room temperature in oven; refrigerate for 12 hours.
- Brush the top of cake with a little additional amaretto the sprinkle on all of the almonds. Remove sides of pan. Slice. Enjoy.
