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| Amaretto Cheesecake II |
"Given to me by my sister-in-regulation, this cheesecake is virtually true!"
Ingredients :
- four (8 ounce) applications cream cheese
- 1 half of cups white sugar
- 2 tablespoons cornstarch
- 6 eggs
- 1 (sixteen ounce) box sour cream
- half of cup melted butter
- 1 tablespoon vanilla extract
- 1 tablespoon orange extract
- 1 tablespoon lemon juice
- 1 tablespoon almond extract
- 2 fluid ounces amaretto liqueur
- 2 half of cups overwhelmed macaroon cookies
- 2/three cup melted butter
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 4H |
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- Preheat oven to 450 levels F (230 stages C). Wrap the outdoor of a ten inch springform pan with foil.
- In a large bowl, beat collectively cream cheese, sugar and corn starch until easy. Beat in eggs one at a time. Beat in bitter cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
- To make crust: Combine macaroons and 2/three cup melted butter. Blend very well. Place most of the crust combination inside the bottom of the springform pan. Pour cheese combination over crust, and sprinkle a few crust aggregate on pinnacle of batter.
- Place springform pan in a roasting pan, and set it inside the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for two hours. Invert cheesecake so that the lowest becomes the top.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook it lightly, and make easy-up less complicated.
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