Amaretto Cheesecake II

Recipe View Preheat oven to 450 degrees F (230 degrees C). (Prep time: 15 minutes) Wrap the outside of a 10-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.

Recipe View In a large bowl, using an electric mixer, beat together the softened cream cheese, sugar, and cornstarch until completely smooth and no lumps remain. (Mixing time: 5 minutes) Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, beat in the sour cream and 1/2 cup of melted butter until the mixture is homogenous. Stir in the vanilla extract, orange extract, lemon juice, almond extract, and amaretto liqueur until well combined.

Recipe View To prepare the crust: In a separate bowl, combine the crushed macaroon cookies with the 2/3 cup of melted butter. (Mixing time: 3 minutes) Blend thoroughly until the mixture resembles wet sand. Press most of the crust mixture evenly into the bottom of the prepared springform pan. Reserve a small amount of the crust mixture for topping.

Recipe View Pour the cheese mixture carefully over the prepared crust in the springform pan. Sprinkle the reserved macaroon crust mixture evenly over the top of the batter.

Recipe View Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan to create a water bath. (Prep time: 5 minutes) This will ensure even baking and prevent the cheesecake from cracking.

Recipe View Carefully transfer the roasting pan with the springform pan to the preheated oven. Bake for 1 hour. (Bake time: 1 hour) After 1 hour, turn off the oven and let the cheesecake remain inside with the door closed for 2 hours. This slow cooling process is crucial to prevent cracking.

Recipe View Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature for about 1 hour. (Cooling time: 1 hour) Then, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and the flavors to meld. (Refrigeration time: 4+ hours)

Recipe View Before serving, carefully invert the cheesecake onto a serving plate so that the bottom crust becomes the top. This makes for a beautiful presentation.