Imagine a dessert so decadent, so irresistibly smooth, that it transports you to the romantic streets of Italy with just one bite. This Amaretto Cheesecake with Raspberry Sauce is not just a dessert—it's a culinary masterpiece that combines the rich, almond-like warmth of amaretto liqueur with the silky smoothness of cream cheese, all crowned with a vibrant, tangy raspberry sauce. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert experience, this recipe promises to be your new obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 3 eggs
- 1/2 cup amaretto liqueur
- 1 cup raspberries
- 1/2 cup sugar (for sauce)
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides with butter.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even, compact crust. Use the back of a spoon or flat-bottomed glass to ensure a smooth surface.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add 1 cup of sugar to the cream cheese, continuing to beat until well incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully integrated before adding the next.
- Slowly pour in the amaretto liqueur, mixing until the batter is completely smooth and uniform in color.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- For the raspberry sauce, combine raspberries and 1/2 cup sugar in a small saucepan. Cook over medium heat, stirring constantly until the berries break down and the sauce thickens, about 10-15 minutes.
- Strain the raspberry sauce through a fine-mesh sieve to remove seeds, then let cool to room temperature.
- Before serving, remove the cheesecake from the springform pan and drizzle with the prepared raspberry sauce.
- Slice and serve chilled, garnishing with additional fresh raspberries if desired.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Prevent Cracks: To avoid cheesecake cracks, don't overmix the batter and bake in a water bath for more even heating.
- Crust Perfection: Press the graham cracker crust firmly and evenly. Use the bottom of a measuring cup for a compact, smooth base.
- Amaretto Intensity: Adjust the amaretto quantity to your taste preference. For a milder flavor, reduce slightly; for more depth, add a touch more.
- Cooling is Key: Allow the cheesecake to cool gradually. Sudden temperature changes can cause cracking.
- Sauce Consistency: When making the raspberry sauce, cook until it reaches a slightly thickened, syrupy texture.
- Make Ahead: This cheesecake actually tastes better after sitting in the refrigerator overnight, allowing flavors to meld perfectly.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 12g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 165mg
