Amaretto Cheesecake with Almond and Cookie Crust and Amaretto-Caramel Sauce

Amaretto Cheesecake with Almond and Cookie Crust and Amaretto-Caramel Sauce

MAKES 1 (9-INCH) CHEESECAKE

I always keep a bottle of my favorite liqueur, Talea Italian Amaretto Cream, tucked away in the cabinet, and for good reason. It combines rich cream with the heavenly aroma of amaretto, lending the perfect balance of smoothness and flavor that’s just perfect for this cheesecake. You can use another amaretto, like Disaronno, in place of the Talea in both the filling and the sauce, but it won’t have the same depth of flavor. The Talea Amaretto Cream has a milder alcohol content than the Disaronno. Note: It’s best to add the liqueur to the sauce 1 tablespoon at a time, tasting after each addition, and add more as needed.

ALMOND AND COOKIE CRUST

• 1 cup (100 g) finely ground almonds
• 1 cup (120 g) finely ground graham crackers
• 2 tablespoons (28 g) superfine sugar
• 1/4 cup (57 g) unsalted butter, melted

AMARETTO CHEESECAKE FILLING

• 1 1/4 cups plus 3 tablespoons (345 g) cream cheese, at room temperature
• 2 1/4 cups (450 g) mascarpone cheese, at room temperature
• 3 tablespoons (24 g) all-purpose flour, sifted
• 1 1/3 cups (300 g) superfine sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3 tablespoons (45 ml) amaretto liqueur (see note above)

AMARETTO-CARAMEL SAUCE

• 1 1/2 cups (338 g) superfine sugar
• 2 teaspoons (10 ml) freshly squeezed lemon juice
• 2 cups (475 ml) heavy cream, at room temperature
• 1 to 3 tablespoons (15 to 45 ml) amaretto liqueur, as needed (see note above)
• 1/4 cup (57 g) unsalted butter, quartered, at room temperature

TO MAKE THE ALMOND CRUST

1. Position a rack in the center of the oven. Preheat the oven to 350°F (180°C). Unlatch a 9-inch springform pan, flip the base over so the lip is on the underside, and cover the base with a sheet of parchment paper, leaving a 1 1/2-inch overhang. Reassemble the pan.
2. In a small bowl, mix together the almonds, graham crackers, and sugar. Add the butter and stir until the mixture is evenly moistened.
3. Press the crumb mixture evenly into the base (not the sides) of the prepared pan.
4. Bake until the almonds are toasted and the crust is golden brown, 10 to 12 minutes.
5. Transfer the crust to a wire rack to cool.
6. While the crust cools, reduce the oven temperature to 325°F (160°C) and prepare the filling.

TO MAKE THE AMARETTO CHEESECAKE FILLING

1. Bring a teakettle of water almost to a boil.
2. Prepare the springform pan for a water bath by cutting heavy-duty aluminum foil into 3 (16-inch) squares. Stack the foil squares on a flat work surface and place the cooled springform pan in the center. Wrap the foil tightly around and up the sides of the pan. Transfer the wrapped springform pan to a deep roasting pan large enough to comfortably accommodate it.
3. In a stand mixer fitted with the paddle attachment, beat the cream cheese at medium speed until smooth and creamy, about 2 minutes.
4. Add the mascarpone and flour, and beat at medium speed until smooth, about 1 minute, scraping down the sides and bottom of the bowl (and the paddle attachment) as needed.
5. Gradually add the sugar and beat at medium speed until smooth, about 1 minute.
6. Add the eggs one at a time, beating just to combine after each addition, about 30 seconds, and scrape the sides and bottom of the bowl after each addition.
7. Add the vanilla and liqueur, and beat to just combine.
8. Pour the filling through a fine-mesh sieve (to catch any lumps that were missed) over the cooled almond crust.
9. Pull out the middle oven rack slightly (just enough to comfortably fill the roasting pan with water) and place the roasting pan with the springform pan on the rack. Carefully pour hot water into the roasting pan, making sure not to let any water get into the cheesecake filling, until halfway up the side of the springform pan.
10. Carefully push the roasting pan into the center of the rack and push the rack back into the oven.
11. Bake until the filling is set around the edges and the center slightly jiggles when the springform pan is gently shaken, about 1 hour and 15 minutes. The filling will continue to set as it cools.
12. Carefully remove the springform pan from the roasting pan and transfer to a wire rack. Allow the cheesecake to cool completely (away from drafts). Remove the aluminum foil when the temperature of the pan is comfortable to touch. Chill the cheesecake in the springform pan uncovered or loosely covered for at least 6 hours, preferably overnight or up to 2 days.
13. While the cheesecake cools, prepare the amaretto-caramel sauce.

TO MAKE THE AMARETTO-CARAMEL SAUCE

1. In a heavy 6-quart stockpot over medium heat, combine the sugar and lemon juice. Stir with a large flexible rubber spatula until most of the sugar has dissolved. Swirl the pan over the burner to keep the color of the caramel even throughout.
2. Cook, without stirring and brushing down the sides of the pan with a pastry brush dipped in water, until the sugar syrup turns a medium amber color, about 5 minutes. (The sugar can quickly darken; if it burns the caramel will taste quite bitter, and you’ll have to start over.)
3. Gradually add the cream, whisking constantly. Don’t be concerned if the caramel hardens at this stage; just continue to add the cream while whisking.
4. Bring the mixture back to a boil over medium heat and boil until smooth and slightly thickened, about 5 minutes, whisking constantly (any hardened caramel should have melted by this point).
5. Remove from the heat. To ensure a smooth caramel, strain the caramel through a fine-mesh sieve into a small bowl. Discard the solids.
6. Add the amaretto 1 tablespoon at a time, tasting after each addition (be cautious when tasting, as the caramel is extremely hot).
7. Whisk in the butter and set aside to cool completely.
8. Cover and chill until thickened but still a pouring consistency, about 1 hour.

TO SERVE

1. Remove the cheesecake from the refrigerator. Unlatch the ring and carefully pull the sides of the pan straight up off the cheesecake. Position the cheesecake so that the base is flush with a cake plate or cake stand. Position the parchment paper (the overhang) at the edge of the cake plate. Use a large offset spatula to carefully slide the cheesecake off the pan and parchment onto the cake plate.
2. Pour the caramel sauce onto the center of cheesecake working your way to the edges but leaving a 1/4-inch border. Use an offset spatula as needed to spread the caramel evenly.
3. To serve, pour caramel onto a dessert dish and tilt the dish to spread the sauce. Cut the cheesecake with a sharp, thin knife dipped in very hot water and wiped clean with a kitchen towel, making sure to dip the knife and wipe it dry after each cut. Place a slice of cheesecake in the center of the caramel. You can also simply serve the extra caramel on the side. It is best to cut the cheesecake when it is cold from the refrigerator but to serve it at room temperature.