Upside-down amaretto cheesecake

    Upside-down amaretto cheesecake

    Recipe photo: Upside-down amaretto cheesecake
    1

    Upside-down amaretto cheesecake

    (20)
    3hr30min


    21 people made this

    About this recipe: My sister-in-law gave me this recipe. This cheesecake is fantastic!

    Ingredients
    Serves: 12 

    • 900g cream cheese
    • 300g caster sugar
    • 2 tablespoons cornflour
    • 6 eggs
    • 450ml soured cream
    • 110g melted butter
    • 1 tablespoon vanilla extract
    • 1 tablespoon orange extract
    • 1 tablespoon lemon juice
    • 1 tablespoon almond extract
    • 60ml amaretto liqueur
    • 280g crushed coconut macaroons
    • 150g melted butter

    Method
    Prep:30min  ›  Cook:1hr  ›  Extra time:2hr setting  ›  Ready in:3hr30min 

    1. Preheat oven to 230 C / Gas 8. Wrap the outside of a 25cm springform cake tin with foil.
    2. In a large bowl, beat together cream cheese, sugar and cornflour until smooth. Beat in eggs one at a time. Beat in soured cream and 110g melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
    3. To make base: Combine macaroons and 150g melted butter. Blend thoroughly. Place most of the base mixture in the bottom of the springform tin. Pour cheese mixture over base, and sprinkle the remaining base mixture on top of cheese mixture.
    4. Place springform tin in a roasting tin, and set it in the oven. Fill roasting tin with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (17)

    by
    34

    A 10 in. springform works perfect. A pastry chef told me the general rule is to use a 10 in. if the recipe calls for 4- 8 oz. packages of cream cheese and an 8 or 9 in. for 3- 8 oz. packages or less. Use the cheap, dry cookies for the crust, otherwise you will have to lessen the butter.  -  24 Apr 2000  (Review from Allrecipes US | Canada)

    by
    33

    I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as the recipe required and the top had a tough skin looking overcooked and brown. The kitchen smelled like I had burned something. I still had 22 minutes to go and decided to reduce the temperature to 350 and cover the cheesecake with foil. I do not think that I cooked it long enough but felt that the 450 temperature had to be a mistake. The cheescake was tasty and the macaroon crust/top was delicious. It was, however, not cooked enough in the middle but no one seemed to notice or care. It did not crack or split. I am curious about the cooking temperature and ways to prevent the over-browning of the top. 450 degrees seems a little too hot. Any suggestions?  -  14 Apr 2002  (Review from Allrecipes US | Canada)

    by
    19

    Well, this was my first attempt at a cheesecake and it was definitely a learning experience. First of all, I had the same problem as another reviewer, the 450 temperature seemed too hot. I too had to turn the temperature down after about 40 minutes. I covered the top with foil to keep it from getting any darker and baked it for another 20 minutes. After removing it from the oven and letting it set for two hours I removed the cake from the pan and it was completely uncooked in the centre! So I forced it back into the pan and baked it for another hour at 350 and it was okay after that...not pretty, but okay. A little whipped cream and some sliced almonds on top prettied it up a bit. So I'll definitely know what to do for next time, and by the way, the taste was great!  -  15 Oct 2002  (Review from Allrecipes US | Canada)

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