Strawberry Amaretto Cheesecake
Description
This luscious Strawberry Amaretto Cheesecake combines the rich, tangy smoothness of classic cream cheese with the nutty warmth of amaretto liqueur. The base is a buttery graham cracker crust that provides a perfect crunch against the velvety filling. Fresh strawberries are folded into the batter and layered on top, adding bursts of bright, fruity sweetness that cut through the richness. The amaretto adds a sophisticated aromatic depth, making this dessert feel special without being overly complex. It is an ideal centerpiece for summer gatherings, romantic dinners, or holiday celebrations. While it requires some chilling time to set properly, the steps are straightforward, resulting in a sliceable, elegant dessert that looks as impressive as it tastes.Ingredients
Directions
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Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan lightly with butter.
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In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
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Press the crumb mixture firmly and evenly onto the bottom of the prepared springform pan. Place in the freezer while you prepare the filling.
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In a large mixing bowl, beat the softened cream cheese and 1 1/2 cups sugar on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
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Add the heavy cream and lemon juice to the cream cheese mixture. Beat on low speed until just combined and smooth.
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Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix to avoid incorporating too much air.
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Stir in the amaretto liqueur and vanilla extract until fully blended into the batter.
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Fold in half of the chopped strawberries gently with a spatula.
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Remove the crust from the freezer. Pour the cheesecake batter over the crust and smooth the top.
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Scatter the remaining chopped strawberries over the top of the batter.
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Bake at 350°F for 15 minutes. Then, reduce the oven temperature to 275°F (135°C) and continue baking for 1 hour.
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Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
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Remove the cheesecake from the oven and transfer to a wire rack to cool completely to room temperature.
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Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
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Run a knife around the edge of the pan to loosen. Release the springform clamp and slice. Serve chilled.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 198.8kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 4.5g23%
- Cholesterol 44.9mg15%
- Sodium 832.0mg35%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 0.0g0%
- Sugars 15.7g
- Protein 15.1g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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