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Almond Amaretto Cheesecake

A cheesecake with an almond crust and a cream cheese filling flavored with amaretto and lemon zest.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Amaretto Cheesecake

Oven400 °F (200 °C); 500 °F (260 °C); 200 °F (93 °C)
Timeone hour longer after 12 minutes

Ingredients

Directions

Make the crust

  1. Lightly grease a 9-inch springform pan.

  2. In a food processor, process sugar and almonds until the nuts are finely ground.

  3. Add flour and salt; pulse to blend.

  4. Cut butter into bits and add to the flour mixture. Pulse until the mixture resembles coarse crumbs.

  5. Add egg yolk and almond extract; pulse just until the dough holds together.

  6. Press the dough into the prepared pan to line the bottom and rise two inches up the sides.

  7. Refrigerate the crust for one hour.

  8. Preheat the oven to 400 °F (200 °C).

  9. Bake the crust eight minutes or until just golden.

  10. Place the crust on a wire rack and let it stand until cool.

Make the filling

  1. In a large bowl, with an electric mixer on medium-high speed, beat the cream cheese until light and fluffy.

  2. Gradually beat in sugar; beat for three minutes or until the mixture is blended and smooth.

  3. Beat in lemon zest.

  4. At medium speed, beat in the eggs and yolks, one at a time, beating just until blended after each addition.

  5. At low speed, beat in the heavy cream and amaretto liqueur.

  6. Beat in the flour just until blended.

Bake and serve

  1. Increase the oven temperature to 500 °F (260 °C).

  2. Pour the filling into the cooled crust in the pan.

  3. Bake for 12 minutes.

  4. Reduce the oven temperature to 200 °F (93 °C).

  5. Bake the cheesecake for one hour longer, covering loosely with foil if the top browns too quickly.

  6. Turn off the oven; let the cheesecake remain on the rack for 30 minutes with the oven door propped ajar with a wooden spoon.

  7. Place the cake on a cooling rack.

  8. Let the cheesecake stand until room temperature.

  9. Cover and chill for six hours or overnight.

  10. To serve, run a knife around the edges of the pan to loosen the cake.

  11. Remove the pan sides and place the cake on a serving dish.

  12. Garnish with strawberries.

  13. Before cutting each slice, dip the knife in cold water.

Nutrition, whole recipe (rough)

902Calories
23 gProtein
34 gFat
126 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Lemonjuice of 1 lemon (48ml)12
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Forms the dense, creamy body of the filling as it sets.
Eggs
Set the filling into a firm, sliceable structure as they cook.
Sugar
Sweetens the filling and softens its texture during beating.
All-purpose flour
Adds stability to the filling so it holds its shape when sliced.
Butter
Adds fat and richness, keeping the crust tender and crumbly.
Almonds
Add nutty flavor and body to the crust.

The step that matters

Baking at high then low temperature. Starting at 500 °F browns the top and sets the edges, then dropping to 200 °F cooks the center gently. Too much heat makes the cheesecake crack and dry out.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, almond, flour, butter, egg, cream cheese, cream):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, almond, flour, butter, egg, cream cheese, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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