Mother Wonderful's Almond Amaretto Cheesecake

My father-in law lived in Philadelphia and used to attend the annual Book and the Cook event Philadelphia for many years. In 1990 he bought me a cookbook that would make me a very popular person - Mother Wonderful's Cheesecakes and other Goodies by Myra Chanin. Filled with cheesecake recipes of the highest quality and taste, it is by far the most used and abuse book in my collection. Over the years I've attempted to make many a recipe from the book, but one stands out by far as the best cheesecake I have ever made or eaten and most requested by friends and family when it's my turn to bring dessert. Thank you Ralph for buying us the book and thank you Mother Wonderful for the joy this recipe has brought to so many people over the many  years.

Equipment needed:

Stand mixer with paddle attachment (or food processor)

8" Springform Pan

If you want to make a bigger cake, use a 10" springform pan and double the recipe

Preheat oven to 350° F.

Crust

4 tablespoons (1/2 stick) - Lightly Salted Butter

1 cup + 2 tablespoons - Finely ground Italian amaretto biscuit crumbs

Sugar - 2 tablespoons

Melt butter over very low heat. Combine butter with crumbs and sugar in a food processor or with a fork until thoroughly blended. Press small amounts of crust mix up the sides of an non greased 9-inch springform pan and then press remaining crust mix over bottom. (I wrap the outside bottom/sides with a few sheets of aluminum foil to avoid melted butter dripping onto the bottom of your oven.)

Filling

1 lb. (Two 8-ounce packages) - Cream cheese

¾ cup - sugar

1 ½ teaspoons - Amaretto liqueur

½ teaspoon – Vanilla extract

½ teaspoon – Almond extract

pinch – Salt

2 – Large eggs

In a mixer, whip cream cheese on the highest speed for 5 minutes, then add sugar and beat for 2 minutes more. Add liqueur, extracts, and salt and blend together thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed in order to prevent too much air, from destroying the proper consistency of the batter; mix just until each egg has been incorporated into the batter. Pour batter into crust and bake in preheated oven. 40 minutes

Remove from oven and let stand on a counter for 10 minutes allowing the center to solidify while you prepare the glaze.

Sour Cream Glaze

1cup – Sour cream

2 tablespoons – Sugar

½ teaspoon – Almond extract

¼ cup – sliced almonds

Combine sour cream, sugar and extract together in a bowl. Spread evenly and smoothly over the top of the baked filling, sprinkle with almonds and return to the 350° F oven for 10 minutes. Remove from oven and immediately place in the refrigerator to cool and prevent cracks from forming on the cake. Cheesecakes are best made a few days in advance to develop firm creaminess and mellow flavors while in the refrigerator.

The Frugal Gourmet's New York Cheesecake

From Jeff Smith's cookbook On Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother. It's made in a flash using just a food processor and a springform pan. It's not the faciest or prettiest cheesecake I make, but it is quick, easy, and the most authentic New York style cheesecake I have ever tasted - and absolutely delicious.

- 1 cup graham cracker crumbs
- 3/4 cup sugar (1/4 c for crust and 1/2 c for cheesecake)
- 1/4 cup plus 2 tablespoons of melted butter
- 1&1/2 cups of sour cream
- 2 eggs
- 2 teaspoons vanilla
- 1 pound (2 packages) cream cheese (PHILADELPHIA® brand, of course )

Blend the cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter, and line the bottom of an 8 or 9 inch ungreased spring form pan. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a food blender for 1 minute. Add the cream cheese cut into smaller pieces. Blend until smooth. Pour 2 tablespoons melted butter through the top of the machine. Pour into the spring-form pan. Bake in the lower third of a 325 degree oven for 45 minutes.

When baking is finished, remove from oven, and turn oven on to broil. Broil the cheesecake just until the top begins to show attractive spots of brown. Watch it closely - it doesn't take long.  Refrigerate for at lease 4 hours (or better overnight) before cutting and serving.