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| Amaretto Cheesecake II |
"Given to me through my sister-in-law, this cheesecake is definitely suitable!"
Ingredients :
- four (eight ounce) applications cream cheese
- 1 half cups white sugar
- 2 tablespoons cornstarch
- 6 eggs
- 1 (16 ounce) container bitter cream
- half cup melted butter
- 1 tablespoon vanilla extract
- 1 tablespoon orange extract
- 1 tablespoon lemon juice
- 1 tablespoon almond extract
- 2 fluid ounces amaretto liqueur
- 2 half of cups crushed macaroon cookies
- 2/three cup melted butter
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 4H |
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- Preheat oven to 450 degrees F (230 degrees C). Wrap the out of doors of a 10 inch springform pan with foil.
- In a huge bowl, beat together cream cheese, sugar and corn starch until easy. Beat in eggs one at a time. Beat in bitter cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
- To make crust: Combine macaroons and 2/3 cup melted butter. Blend very well. Place maximum of the crust mixture inside the bottom of the springform pan. Pour cheese aggregate over crust, and sprinkle some crust combination on pinnacle of batter.
- Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and permit set for two hours. Invert cheesecake in order that the lowest becomes the pinnacle.
Notes :
- Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it flippantly, and make easy-up less difficult.
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