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Cheesecake with Amaretto recipe

This cheesecake with Amaretto recipe is a taste from heaven so smooth so tasty

Cheesecake with Amaretto recipe

cheesecake with Amaretto

70 line. fresh butter
100 gr. amaretti biscuits or digestive, powder
100 almond white powder (in blender)
3 egg yolks
90 line. granulated sugar
50 ml Amaretto
200 ml cream 22% fat
400 grammes. light cream cheese
4 sheets of gelatin (5 lines.)
Chocolate shavings and roasted filet almonds to serve
The only sinner in this light dessert is a taste and that is made from the day before without a problem. The Amaretto helps digestion and good taste is changing. It fits beautifully with a strong espresso.

1. Preheat oven to 180 ° C.

2. Melt the butter in a pan or microwave and stir in the almonds and biscuits.

3. Covered with wax paper to form the basis of an Opening diameter 18 cm drop in the mixture and bake for 15 minutes.

4. At the same time soak gelatine leaves in cold water according to package directions.

5. In double boiler beat well with wire egg yolks, sugar, Amaretto and cream until they start to thicken. Put the leaves in the warm jelly mixture and stir to dissolve. Withdraw immediately from the heat and place bowl in ice water to drop the temperature quickly.

6. When the egg mixture has cooled enough, pour in the cream cheese. In order to mix well is preferable to hit the mixer.

7. Paves the mixture onto the cookie base and smooth the surface with the back of a spoon or a spatula. The place, covered in refrigerator to thicken for at least two hours or overnight.

8. Serve with grated chocolate and roasted almonds Bun
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