Ingredients
Equipment
Instructions
- Prepare the CrustPreheat oven to 325°F (163°C).Grease a 9-inch springform pan.Mix crushed amaretti cookies, ground almonds, sugar, salt, and melted butter.Press firmly into the bottom and about 1 inch up the sides of the pan.Bake for 10 minutes.Cool while preparing the filling.
- Make the FillingBeat cream cheese until completely smooth.Add mascarpone and sugar. Mix until creamy.Blend in sour cream.Add eggs one at a time, mixing on low speed.Stir in flour.Add amaretto, almond extract, vanilla, lemon zest, and salt.Mix only until combined.
- BakeWrap the outside of the springform pan with foil.Pour filling over the cooled crust.Place the cheesecake in a roasting pan.Fill roasting pan with hot water halfway up the sides.Bake for 60–65 minutes, until edges are set and center slightly jiggles.
- CoolTurn off oven.Crack oven door open.Let cheesecake rest inside for 1 hour.Remove from water bath.Cool completely.Refrigerate at least 6 hours, preferably overnight.
- Make the Glaze (optional)Whisk powdered sugar, amaretto, and cream until smooth. Drizzle over chilled cheesecake.
- GarnishTop with:Crushed amaretti cookiesToasted almondsWhipped cream rosettesFresh cherriesA light dusting of powdered sugar
Notes
Use room temperature ingredients: Cream cheese, mascarpone, eggs, and sour cream blend more smoothly, creating a silky filling without lumps.
Don't overmix the batter: Mix just until the ingredients are combined. Too much air in the batter can cause the cheesecake to rise too quickly and crack as it cools.
Bake in a water bath: A hot water bath provides gentle, even heat, helping the cheesecake bake evenly while reducing the risk of cracks.
Avoid overbaking: The edges should be set, but the center should still have a slight wobble when you gently shake the pan. It will continue to firm up as it cools.
Cool gradually: Turn off the oven and leave the door slightly open for about an hour before removing the cheesecake. This helps prevent sudden temperature changes that can cause cracking.
Chill overnight if possible: Although six hours is enough, an overnight rest allows the flavors to develop and gives the cheesecake its best texture.
Use quality amaretto: A good-quality amaretto liqueur adds a richer almond flavor and a smoother finish to the dessert.
Crush the amaretti cookies finely: Fine crumbs create a firm crust that slices neatly and holds together well.
Toast the almonds: Lightly toasting sliced almonds enhances their nutty flavor and adds a pleasant crunch to the finished cheesecake.
For clean slices: dip a sharp knife in hot water, wipe it dry, and clean it between each cut for bakery-style presentation.
% Daily Values (%DV) are based on a 2,000-calorie diet. Actual values may vary depending on the brands of ingredients used and portion sizes.
The majority of the calories come from the cream cheese, mascarpone, butter, and eggs, which contribute most of the fat and protein. Amaretti cookies and granulated sugar provide most of the carbohydrates and added sugars, while the amaretto liqueur adds flavor with only a small contribution to the total calories. Despite its richness, this cheesecake also supplies calcium, vitamin D, and protein, making it a satisfying dessert best enjoyed in moderate portions.
Italian Amaretto Cheesecake Nutrition Facts
Serving Size: 1 slice (1/10 of cheesecake)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 565 | — |
| Total Fat | 40 g | 51% |
| Saturated Fat | 22 g | 110% |
| Trans Fat | 0.5 g | — |
| Cholesterol | 150 mg | 50% |
| Sodium | 330 mg | 14% |
| Total Carbohydrates | 42 g | 15% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 29 g | — |
| Added Sugars | 22 g | 44% |
| Protein | 10 g | 20% |
| Vitamin D | 1.0 mcg | 6% |
| Calcium | 150 mg | 12% |
| Iron | 1.0 mg | 6% |
| Potassium | 180 mg | 4% |