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Print this Recipe    Cherry Amaretto

Cherry Amaretto Cheesecake

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.

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