Amaretto Cheesecake with Whipped Cream and Toasted Coconut Recipe

Thursday, October 28, 2010
Amaretto Cheesecake with Whipped Cream and Toasted Coconut!

Even without the whipped cream topping this cheese cake is fabulous!
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2 tablespoons cornstarch
6 eggs
1 (16 ounce) container sour cream
1/2 cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 ounces Amaretto liqueur


2 1/2 cups crushed macaroon cookies
2/3 cup melted butter
1/4 cup crushed lorna doones or other shortbread cookies

Heavy cream whipped or non dairy whipped topping
Toasted coconut see below for instructions

Preheat oven to 450 degrees Wrap the outside of a 10 inch springform pan with foil twice. I spray with light oil cooking spray the springform pan inside and line with parchment paper (I love the stuff!). There is nothing worse than an expensive cake ruined from sticking! So try cutting the parchment to fit inside the pan. Make a round for the bottom and a  sound sleeve cuff for the sides. Works like a charm!

In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour 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 2/3 cup melted butter and cookies. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.

Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water as shown in Italian Ricotta Cheesecake Recipe click here. Bake in  reduced heat oven to on 375 degrees for 1 to 1 1/2  hours or till middle isn't jiggling and top is brown . Remove from oven and let set for 2 hours. Let cool completely, loosening the ring on the springform pan after 5 minutes out of the oven. Refrigerate. Top with whipped cream and toasted coconut. 
Toasted Coconut : On a microwave proof pie plate (that has been lightly sprayed with cooking spray) spread 3 cups of coconut that has been finely processed in the food processor. Microwave stirring every minute up to three minutes till lightly browned. Oven method spread on parchment lined cookie sheet bake in 350 oven till brown and crisp also stirring frequently.

Printable Recipe  Enjoy!


Pam said...

OMG!!! This is sinful and I love every little thing about it. I need a slice of this right now. Cheesecake, amaretto and toasted coconut, I'm drooling all over the place! Thanks for the GREAT recipe, Claudia!

Cajun Chef Ryan said...

Claudia, this looks like a great dessert treet. Love the toasted coconut. And the amaretto sure makes it Italian!

Miss Meat and Potatoes said...

Oh my goodness. I would like to dive face first into this. In fact this makes my cereal I'm eating look completely unappetizing. There's not nearly enough deliciousness in it compared to this!

Torviewtoronto said...

cakes looks good love the addition of coconut

Federica said...

What a beautiful chese cake, an irresistible combination of ingredients. I'd like to have a slice now. Well done, bye

Emily Malloy said...

Holy moly. You have cooking with Amaretto down to a science!

Foodessa said...

With all that spirited flavour from the Amaretto and the aromas from the various could I not want to make this cheesecake.
As soon as I have a chance...I'll be adding it to your other dessert I listed on my Amaretto post.
Such a scrumptious dessert...yummm!

Ciao for now,

Bridgett said...

Amaretto in desserts is just a match made in heaven. The toasted coconut on top is a great addition as well.

Claudia said...

Do you work out in then gym six hours a day? Amaretto cheesecake is something I definitely need in my repertoire and don't have yet. Shame on me. Yay for you.

Janis said...

Claudia, this looks so so good. It made me drool on my keyboard.

motherrimmy said...

You come up with the most amazing food. I'm so impressed with this dessert!

5 Star Foodie said...

So super decadent! I love the addition of Amaretto and the toasted coconut on top!

twistedkitchen said...

This looks just wonderful! Great job!

redkathy said...

Beautiful cheesecake! Have to try this one. The family would juts go crazy if I served it on Christmas Eve.

Kristin King said...

Wow! All of those extracts must be delicious in that cheesecake.

briarrose said...

Looks wonderful!

Reeni said...

This is positively heavenly Claudia! Love that you used amaretto and toasted coconut. Some of my favorite things!

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