Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/4 cup (50g)
- Melted butter: 1/4 cup (56g)
- Cream cheese, softened: 16 ounces (450g)
- Amaretto: 1/2 cup (120ml)
- White sugar: 1 cup (200g)
- Eggs: 3 large
- Sour cream: 1 cup (240g)
- Heavy cream: 1 cup (240ml)
- Chocolate chips: 1/2 cup (85g)
- Almonds, chopped: 1/4 cup (40g)
Preparation Time:
45 minutes
Cooking Time:
1 hour
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Gradually add amaretto and sugar, beating well. Add eggs one at a time, then stir in sour cream and heavy cream.
- Pour cheesecake filling over the cooled crust. Sprinkle with chocolate chips and almonds.
- Bake for 1 hour or until set. Let cool completely before refrigerating.
Nutritional Information:
Per slice (1/8 of the cheesecake):
- Calories: 550
- Fat: 35g
- Carbohydrates: 50g
- Protein: 15g
Dish Characteristics:
- Rich and creamy cheesecake with a hint of amaretto
- Crisp graham cracker crust
- Decadent chocolate chips and almonds add texture and flavor
- Perfect for special occasions or a delightful dessert
User Comments:
- "This cheesecake is absolutely divine! The amaretto gives it a unique and delicious flavor." - Jane, avid cheesecake lover
- "I love the combination of the smooth cheesecake with the crunchy crust and the sweetness of the chocolate chips." - Mark, satisfied guest
- "A perfect dessert for a dinner party. It's easy to make and always impresses my guests." - Sarah, home cook
Special Precautions and Tips:
- Make sure to use softened cream cheese for a smooth filling.
- Do not overbeat the cheesecake filling, as this can cause cracks.
- Let the cheesecake cool completely before refrigerating to prevent condensation.
- To prevent the crust from burning, cover the edges of the pan with foil during the last 15 minutes of baking.
