How To make Amaretto Cheesecake Delite
CHOCOLATE COOKIE CRUST:
1 1/2 c Chocolate cookie crumbs
3 tb Chopped almonds
2 tb Soy oil
OR :
2 Cookie crumb crusts
- chocolate, ready-to-serve GLAZED ALMOND TOPPING:
2 tb Sugar
3/4 c Sliced almonds
AMARETTO FILLING:
10 1/2 oz Pkg. lite soft silken tofu
16 oz Lower fat cream cheese
- softened 3 tb EQUAL measure -- OR...
36 -EQUAL packets -- OR...
1 1/2 c -Sugar
6 Egg whites
4 Whole eggs
1/4 c Amaretto
2 tb Vanilla
In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan. Using an electric mixer, combine tofu and cream cheese until smooth. Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts. Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate. Serves 16. *1/2 cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination. First Place, Desserts Category - Cooking with Ohio's Soy Foods Ohio State Fair Recipe Contest Developed by Jacqueline DeMatteis-O'Brien Reprinted with permission from the Indiana Soybean Development Council.
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No-Bake Tiramisu Cheesecake Recipe
If you're a Tiramisu fan like me you're going to love this no-bake tiramisu cheesecake. All the favorite flavors of tiramisu, only this time it's even easier to make and this an eggless recipe. A nice twist to the famous Italian dessert.
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Ingredients:
For the crust:
170g (6oz) Ladyfingers (Savoiardi biscuits)
75g (5 Tbsp) Butter, melted
1 teaspoon Cocoa powder
1/2 teaspoon Coffee
For the filling:
2¼ cups (500g) Mascarpone cheese
1¼ cups (150g) Powdered sugar
1 teaspoon Vanilla extract
3/4 cup (180ml) Heavy cream, cold
1½ cups (360ml) Brewed espresso
8g Gelatin powder + 40ml cold water
Ladyfingers (Savoiardi biscuits)
Cocoa powder for dusting
Directions:
1. Make the crust: In a food processor or a Ziploc bag crush the Savoiardi biscuits, cocoa powder and coffee into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Pour hot coffee into large shallow dish, set aside to cool.
4. In a large bowl mascarpone cheese, vanilla extract and powdered sugar until soft and smooth. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Pour half of the cheesecake mixture over the crust, then dip each ladyfinger in the cold coffee for 1-2 seconds. Arrange one layer of soaked biscuits over the cheesecake layer. Then, pour the remaining cheesecake mixture and spread evenly.
7. Refrigerate overnight or for at least 6 hours.
8. Just before serving, dust with cocoa powder.
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How To Make Amaretto Tiramisu: Dinner Delights
In this episode of Dinner Delights Gee Charman shows you how to make a deliciously simple almond and amaretto tiramisu - the perfect dessert for a dinner party!
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Prep:2h:30m
Cook:4m
Total:2h:34m
Serves:2
Ingredients:
2 eggs
3 tbsp caster sugar
4 tbsp amaretto liquor
250 g mascarpone
100 ml strong cold coffee
12-14 sponge finger biscuits
3 tbsp flaked almonds
1 tbsp icing sugar
2 tbsp cocoa powder
Step 1: Whisk Up Your Ingredients
Place your 2 egg yolks and caster sugar into a bowl and beat together until pale and fluffy. Pour your mascarpone into a separate bowl and give it a quick mix to loosen it. Spoon the mascarpone into your egg mix and whisk the ingredients together. Now add about 3 tbsp of amaretto liqueur, depending on your tasteand stir through. Do not worry if the mixture is quite runny as it will set in the fridge.
Step 2: Assemble The Dessert
Mix together the coffee and about 1 tbsp of amaretto, then dip your biscuits one by one quickly into the mixture and place them into the bottom of your glasses. You may need to break them up a bit so that they fit snugly. Spoon over a little of the mascarpone mixture so that the biscuits are covered. Dip 1 or 2 more biscuits quickly into the coffee mixture and pop these on top of the mascarpone mixture. Repeat with the other 3 glasses. Finally spoon over the rest of the mascarpone mixture. Place the glasses into the fridge to set for a minimum of 2 hours, or overnight if possible.
Step 3: Toast The Almonds
Whilst they are chilling, heat a frying pan over a high heat. Add the flaked almonds and sprinkle over the icing sugar. Use a wooden spoon to constantly mix the two together. When the almonds start to turn golden brown, remove the pan from the heat immediately, and tip the nuts out onto a piece of bakingparchment paper. Spread them out and leave to cool.
Step 4: Serve
Remove your desserts half an hour to an hour before you plan to serve them, making sure they are set. Dust the tops with cocoa powder, then sprinkle over a few of the caramelized almonds. Serve.
Almond Amaretto Pound Cake
ALMOND AMARETTO POUNDCAKE: Flavored with almond and amaretto liquor, topped with a warm buttery amaretto sauce!
How To Make An Amaretto Cake
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Joopqase - Amaretto Cake
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Amaretto Cheesecake Apricot - Kitchen Cat
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★ Kitchen Cat ★ Amaretto Cheesecake Apricot Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Amaretto Di Saronno Liqueur
1 c : Sour Cream
1/2 c : Almonds, Chopped Toasted
2 tb : Sugar
1 c : Sugar
1/4 c : Butter; Melted
1 c : Graham Wafer Crumbs
1/2 c : Apricot Jam
4 pk : Cream Cheese(250g), Softened
4 : Eggs
3 tb : Flour
1/4 c : Amaretto Di Saronno Liqueur