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Amaretto Cheesecake with Almond Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 154 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This luscious Amaretto Cheesecake with Almond Mousse combines a rich, creamy cheesecake flavored with almond extract and amaretto liqueur atop a crisp vanilla wafer crust. Topped with a light, airy almond mousse, this dessert is a perfect balance of rich and delicate flavors, complemented by toasted sliced almonds for an elegant finish.

Ingredients

Scale

Vanilla Wafer Crust

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Amaretto Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 tsp almond extract
  • 5 tbsp (75g) amaretto liqueur
  • 4 large eggs, room temperature

Amaretto Mousse

  • 1 cup plus 2 tbsp (270ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 3 tbsp (45ml) amaretto liqueur
  • ¼ tsp almond extract
  • 6 ounces (169g) cream cheese, room temperature

Garnish

  • Sliced almonds for garnish

Instructions

  1. Prepare the crust: In a bowl, combine vanilla wafer crumbs, melted salted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of a springform pan to create an even crust layer. Chill while preparing the filling.
  2. Make the cheesecake filling: Beat the room temperature cream cheese with sugar and flour until smooth and creamy. Add sour cream, almond extract, and amaretto liqueur, mixing until combined. Gradually add eggs one at a time, blending well after each addition.
  3. Bake the cheesecake: Pour the filling over the prepared crust. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight to chill thoroughly.
  4. Prepare the amaretto mousse: In a mixing bowl, whip the cold heavy whipping cream with powdered sugar, amaretto liqueur, and almond extract until soft peaks form. In a separate bowl, beat room temperature cream cheese until smooth, then gently fold in the whipped cream until fully combined and mousse is light and fluffy.
  5. Assemble the cheesecake: Spread the amaretto mousse evenly over the chilled cheesecake. Garnish the top with sliced almonds for texture and a decorative finish.
  6. Serve: Refrigerate the assembled cheesecake for at least 1 hour before serving to allow the mousse to firm up. Slice with a warm knife for clean cuts and enjoy this creamy almond-infused dessert.

Notes

  • Room temperature ingredients help achieve a smooth, even batter without lumps.
  • Using a springform pan makes removing the cheesecake easier.
  • Chilling the cheesecake overnight ensures better flavor development and texture.
  • Warm the knife slightly before slicing to get clean pieces without cracking the mousse topping.
  • Store leftovers covered in the refrigerator for up to 4 days.

Find it online: https://justworthi.com/amaretto-cheesecake-with-almond-mousse-recipe/