How To make Amaretto Cheesecake Delite
CHOCOLATE COOKIE CRUST:
1 1/2 c Chocolate cookie crumbs
3 tb Chopped almonds
2 tb Soy oil
OR :
2 Cookie crumb crusts
- chocolate, ready-to-serve GLAZED ALMOND TOPPING:
2 tb Sugar
3/4 c Sliced almonds
AMARETTO FILLING:
10 1/2 oz Pkg. lite soft silken tofu
16 oz Lower fat cream cheese
- softened 3 tb EQUAL measure -- OR...
36 -EQUAL packets -- OR...
1 1/2 c -Sugar
6 Egg whites
4 Whole eggs
1/4 c Amaretto
2 tb Vanilla
In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan. Using an electric mixer, combine tofu and cream cheese until smooth. Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts. Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate. Serves 16. *1/2 cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination. First Place, Desserts Category - Cooking with Ohio's Soy Foods Ohio State Fair Recipe Contest Developed by Jacqueline DeMatteis-O'Brien Reprinted with permission from the Indiana Soybean Development Council.
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Peter's Perfect Amaretto Delight Cake
Stef and I made Amaretto Delight Cake using my sister's recipe. This has been a signature dessert, along with my cheesecake, at most family gatherings.
Cake:
(18.5-oz.) Super Moist yellow cake mix
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
4 eggs
1 cup oil
2/3 cup orange juice
1/4 cup amaretto
1/4 cup vodka
Glaze:
1/2 cup unsalted butter or margarine
1 cup sugar
1/4 cup amaretto
1/4 cup orange juice
Music Credit: Bensound.com
Great Greek food and my Bakalva cheesecake is served at:
Almond Amaretto Pound Cake
ALMOND AMARETTO POUNDCAKE: Flavored with almond and amaretto liquor, topped with a warm buttery amaretto sauce!
Almond Amaretto Cupcakes
These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center! They are light, soft and so delicious! Recipe:
No-bake amaretti cheesecake with toffee plums
Toffee plums make this really special. And with no need to use the oven, this is a great dessert to cook in the summer.
serves 10
prep in 30 mins
cook in 10 mins
chill for 12hrs
50g butter, melted
75g amaretti biscuits, finely crushed
2 digestive biscuits, finely crushed
3 gelatine leaves
250g mascarpone
600g reduced-fat soft cheese
1 tsp vanilla extract
100g caster sugar
1 lemon, juice only
200ml double cream
For the toffee plums
2 tbsp butter
50g soft brown sugar
1 tsp vanilla extract
100ml double cream
5 plums, stoned and sliced
1. Line the sides and bottom of a 20cm springform tin with non-stick baking paper. Mix the melted butter into the crushed biscuits then press into the bottom of the tin. Chill while you make the filling.
2. Soften the gelatine leaves in cold water for 2-3 minutes. Drain and place in a bowl with 1 tbsp water. Heat in the microwave for 10-15 seconds (microwave wattages vary; this time is a guide) or until dissolved. Mix and set aside.
2. Beat the mascarpone, soft cheese, vanilla and sugar with an electric mixer until smooth. Add the lemon juice and dissolved gelatine and mix again.
3. Softly whip the cream and fold into the cheese mixture. Scrape into the tin, smooth the top then cover and refrigerate overnight.
4. To make the toffee plums, melt the butter in a pan then add the brown sugar. Cook for 3-4 minutes over a low heat until syrupy. Remove from the heat and add the vanilla and cream. Return to the heat, stir for 2 minutes then take off the heat and add the plums. Cool to nearly room temperature.
5. Remove the cheesecake from the tin, place on a platter and spoon the plums and sauce over.
Per serving: calories 575 (29%), sugar 23.8g (26%), fat 47.6g (68%), saturates 29.3g (146%), salt 0.2g (3.3%) of your guideline daily amount
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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