with orange & amaretto
RICH & CREAMY
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WHY YOU SHOULD MAKE THIS CAKE
It's fluffy & creamy.
It's the perfect dessert for a crowd.
NO water bath!
Great for the holidays or dinner parties.
The best cheesecake ever!
- ALMOND COOKIES
- KOSHER SALT
- UNSALTED BUTTER
- CREAM CHEESE
- SOUR CREAM
- VANILLA EXTRACT
Pulse the cookies, almonds, and salt in a food processor until you have fine crumbs. Then, add the butter until a crust forms.
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Tip the crumb mixture into a springform pan and press with a measuring cup. Bake at 350°F for 7-8 minutes, until toasty.
Cream the butter & sugar. Then, add the mascarpone and cream cheese. Mix in the sour cream, orange zest, amaretto, and vanilla extract.
Add the eggs one at a time until the mixture is smooth.
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Pour the cheesecake filling over the cooled crust. Bake until the cheesecake is set on the edges & a bit jiggly in the center. Cool.
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Bring the ingredients to room temperature before you mix the filling. This will make for a filling that is smooth & creamy!
NO WATER BATH!
The best part of this cheesecake is there's no water bath! Instead, we'll add a pan of hot water to the rack under the cheesecake to create the same steaming effect.
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Add cookie crumbs & almonds on top for crunch!
Pipe whipped cream on the edges of the cake.
Add caramel sauce or berries on top.
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.