Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/397/
Amaretto Macaroon Cheesecake
A moist, chewy macaroon crust sets this almond-flavored cheesecake apart
Yield: 12 servings
Preparation Time: 25 minutes; Cooking Time: 1 hour
Ingredients
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CRUST:
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| 1 |
pkg. |
(7 oz.) coconut, lightly toasted*
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| 1/2 |
cup |
finely chopped almonds, lightly toasted
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| 1 |
can |
(14 oz.) sweetened condensed milk, divided
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| 1/3 |
cup |
flour
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| 1/4 |
cup |
(1/2 stick) margarine, melted
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FILLING:
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| 4 |
pkgs. |
(8 oz.) cream cheese, softened (regular, lite or fat free)
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| 4 |
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eggs (or 2 eggs plus 1/2 cup egg substitute, or 4 egg whites)
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| 1/4 |
cup |
almond-flavored liqueur or 2 tbsp. almond flavoring
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Directions:
Heat oven to 325 F.
Crust - Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and margarine; press onto bottom of greased 9 - inch springform pan.
* To toast coconut in the microwave, spread approx. 1/2 cup in a pie plate and cook for 3 - 4 minutes, stirring every 30 seconds. Watch closely because it will brown quickly.
Filling - Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in liqueur flavoring; pour over crust.
Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with toasted sliced almonds and colored sugar.
Consider fat-free ingredients for a "lite" version.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/397/