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Amaretto Cheesecake with Almond Mousse Recipe

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★★★★★

4.6 from 58 reviews

This decadent Amaretto Cheesecake with Almond Mousse combines a rich vanilla wafer crust with creamy amaretto-infused cheesecake filling, topped with a light almond mousse and garnished with sliced almonds. Perfect for almond lovers seeking a smooth, flavorful dessert with a subtle hint of liqueur.

Ingredients

Scale

Vanilla Wafer Crust

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Amaretto Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 tsp almond extract
  • 5 tbsp (75g) amaretto liqueur
  • 4 large eggs, room temperature

Amaretto Mousse

  • 1 cup plus 2 tbsp (270ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 3 tbsp (45ml) amaretto liqueur
  • ¼ tsp almond extract
  • 6 ounces (169g) cream cheese, room temperature

Garnish

  • Sliced almonds for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, combine vanilla wafer crumbs, melted salted butter, and sugar. Mix thoroughly until crumbs are evenly coated and the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add sugar and flour, mixing well to combine. Add sour cream, almond extract, and amaretto liqueur. Mix until smooth. Add eggs one at a time, beating just until combined after each addition to avoid incorporating excess air.
  3. Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake the cheesecake in a preheated oven at 325°F (163°C) for about 55-65 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to set gently.
  4. Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to firm up fully.
  5. Prepare the Amaretto Mousse: In a chilled mixing bowl, whip the cold heavy cream with powdered sugar, amaretto liqueur, and almond extract until soft peaks form. In a separate bowl, beat the room temperature cream cheese until smooth. Gently fold the whipped cream mixture into the cream cheese until fully combined and light.
  6. Top the Cheesecake: Spread the amaretto mousse evenly over the chilled cheesecake. Garnish the top with sliced almonds for texture and flavor.
  7. Final Chill: Refrigerate the fully assembled cheesecake for at least 1 hour before serving to allow the mousse to set.
  8. Serve: Carefully remove the springform pan sides, slice, and serve chilled. Enjoy the rich and creamy amaretto-flavored delight.

Notes

  • For best results, use room temperature cream cheese to ensure a smooth cheesecake filling.
  • Press the crust firmly to avoid crumbly edges when slicing.
  • Do not overbeat the eggs into the filling to prevent cracks during baking.
  • Use a water bath during baking to prevent cracking if desired.
  • The cheesecake needs sufficient chilling time overnight for optimal texture.
  • Store leftovers covered in the refrigerator and consume within 4 days.

Keywords: Amaretto Cheesecake, Almond Mousse, Vanilla Wafer Crust, Cream Cheese Dessert, Almond Dessert, Cheesecake Recipe

Find it online: https://busyrecipe.com/amaretto-cheesecake-with-almond-mousse-recipe/