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White Chocolate & Almond Amaretto Cheesecake

White Chocolate & Almond Amaretto Cheesecake

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  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 5 hours (including chilling time)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian (can be adapted to vegan or gluten-free)

Description

Indulge in the elegant and decadent White Chocolate & Almond Amaretto Cheesecake, a perfect dessert that balances creamy, nutty, and boozy flavors. This luxurious cheesecake combines rich white chocolate, fragrant almond extract, and subtle amaretto liqueur for a silky smooth texture and unforgettable taste. Ideal for special occasions or cozy nights in, it features a buttery crust and a luscious filling that’s both sophisticated and comforting.

Ingredients

Units Scale

Crust

  • 1 1/2 cups graham crackers, crushed (or almond flour for gluten-free option)
  • 5 tablespoons unsalted butter, melted

Filling

  • 8 oz (225g) white chocolate, good quality
  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon almond extract
  • 2 tablespoons amaretto liqueur (or substitute with extra almond extract or vanilla extract for non-alcoholic)
  • 1/2 cup heavy cream or sour cream

Instructions

  1. Prepare the Crust: Crush graham crackers or almond flour and mix with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
  2. Melt the White Chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring frequently. Let it cool slightly so it does not cook the cream cheese in the next step.
  3. Mix the Cream Cheese Base: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition for a smooth texture.
  4. Incorporate White Chocolate, Amaretto, and Almond: Slowly mix the melted white chocolate into the cream cheese mixture followed by almond extract and amaretto liqueur. Stir gently to combine without overmixing to avoid air bubbles.
  5. Add Cream and Pour Into Pan: Fold in heavy cream or sour cream to add moisture and creaminess. Pour the batter over the chilled crust and smooth the top with a spatula.
  6. Bake the Cheesecake: Preheat oven to 325°F (160°C). Bake cheesecake in a water bath for 50-60 minutes until edges are set but the center still jiggles slightly, ensuring a silky, custardy texture.
  7. Chill and Serve: Let cool at room temperature, then refrigerate at least 4 hours or overnight to fully set and develop flavors. Slice with a hot knife for clean edges before serving.

Notes

  • Use room temperature dairy and eggs for smooth mixing and to avoid lumps.
  • Bake cheesecake in a water bath to prevent cracking and maintain creamy texture.
  • Remove from oven when the center still jiggles slightly; residual heat finishes baking.
  • Allow at least 4 hours chilling to firm up and meld flavors.
  • Use a hot knife run around the edges for neat, clean slices.

Nutrition

  • Serving Size: 1 slice (1/12th of cheesecake)
  • Calories: 420
  • Sugar: 32g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://www.cookingflash.com/white-chocolate-almond-amaretto-cheesecake/