Recipe#8380

Title: Cherry Amaretto

Message-ID: <000901beb9fd$4f9ce7a0$c4d14dd8@kathytraci> 
 From: "kathy&dennis" kathy@traci.net 
 Subject: Cherry Amaretto Cheesecake 
 Date: Fri, 18 Jun 1999 22:41:06 -0400 

10" springform pan, buttered
 1/2 box plain vanilla wafers, reduced to crumbs
 4 ounces sliced almonds, toasted and chopped fine
 1 stick melted and cooled butter
 4 8 oz. pkgs. full fat cream cheese
 1 pint sour cream
 4 large eggs, cracked into a bowl
 1 c. white sugar
 3 Tbsp. all purpose flour
 8 oz. Amaretto liqueur
 1 lb. frozen dark sweet cherries, pitted
 1/4 c. white sugar
 1/2 c. Amaretto liqueur
 2 tbsp. corn starch or arrowroot
 1/2 pint chilled heavy cream
 1/4 c. 10x sugar
 1 Tbsp. Amaretto
 Preheat oven to 350F.  Combine butter, crumbs and nuts. Press into
 bottom and sides of springform pan and bake 8-10 minutes. Cool
 before filling.
 Soften cream cheese with sour cream, and add eggs one at a time,
 beating well after each one.  Sprinkle flour onto mix and beat
 well; add sugar.  With wooden spoon, beat in Amaretto. pour into
 prepared crust and bake 1 hour.  Center will be jiggly and will
 set up as it cools.  Turn off oven and leave door ajar for another
 hour.  Run thin knife around edge of pan, and cool in refrigerator
 several hours.
 Combine cherries and sugar in non-reactive bowl.  Macerate at room
 temperature at least an hour to release juices.  Remove cherries
 from bowl with slotted spoon and put in skillet with Amaretto.
 Put cornstarch into small bowl and pour cherry juice over.  Stir
 until smooth, with no lumps remaining.  Heat the cherries til near
 boiling, and carefully ignite.  Let burn out, or extinguish with
 lid.  Reduce heat, add cornstarch/juice mix, and stir until thickened,
 2-3 minutes.  Remove to clean bowl and cover surface with plastic
 wrap to inhibit skin growth.  Chill completely before topping cake.
 Chill bowl, cream and beaters.  Dissolve 1/4 tsp. powdered gelatin
 into 1/2 tsp. warm water.  Put 10x sugar into bowl, and pour on
 cream.  Beat till soft peaks, and pour in gelatin.  Beat a few more
 minutes, and add Amaretto or flavoring of choice.  Beat till thick.
 Very good for rosettes and borders.
 To remove cake from bottom of springform pan, freeze it an hour or
 two out of the ring.  Put a plate on top, flip it over, put a plate
 on the bottom, and flip it again.