Amaretto Cheesecake, Version 2

This is a variation on a theme, with more intense almond undertones and sugar. No topping on this one.

• Ready In: 1 hr 30 mins
• Serves: 16
• Yields: 1 cheesecake

Ingredients

• graham cracker crust

• 1  cup  crushed graham cracker crumbs
• 1⁄2 cup  toasted almond, finely chopped
• 1  tablespoon Amaretto
• 4  tablespoons unsalted butter, melted
• 2  tablespoons granulated sugar

• cheesecake filling

• 7  ounces almond paste, such as Odense (or marzipan)
• 1⁄2 cup granulated sugar
• 2  tablespoons white flour
• 1⁄3 cup Amaretto (such as DiSarono)
• 28  ounces cream cheese, softened, at room temperature
• 4  eggs, at room temperature

Directions

1. For the Crust: Place almonds on a cookie sheet and bake at 350 degrees F. for 8-10 minutes. Remove from oven. Let cool. Grind in food processor, and set aside.
2. In a mixing bowl put ground almonds, amaretto, melted butter, and graham cracker crumbs, and mix with an electric mixer until combined evenly. Press the mixture onto the bottom and sides of a 9-inch springform pan and refrigerate.
3. For the cheesecake filling: Preheat the oven to 350 degrees F. Place almond paste in a food processor with flour. Pulse until it is fluffy and evenly ground. Combine the almond paste mixture, amaretto, and sugar in a mixing bowl; beat with electric mixer until smooth. Beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
4. Let cake cool on counter for several hours. Refrigerate, uncovered, over night. Cover in the morning. It tastes better if it has had a chance to sit for 24 hours. When serving, let the flavors "bloom" by allowing the cake to warm to room temperature before serving.