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Archive for cheesecake

Apple Caramel Cheesecake

Friday, November 11th, 2016
Apple Caramel Cheesecake

Try this recipe, its delightful creamy texture will have you craving for more than one piece!

Ingredients

Directions

    1. Combine all ingredients for the crust and press into a 9″ spring-form pan or a baking dish. Ensure that this pan or dish will fit into a larger dish or sheet pan, to hold the water during baking.
    2. Cream butter and brown sugar.
    3. Bake the crust for 10 minutes at 350°F.
    4. Cool.
    5. Beat the cream cheese for a few minutes, scraping the bowl, until it is smooth.
    6. Add the sugar and beat again, scraping the bowl, for about 3 minutes.
    7. Add the eggs and yolk one at a time, scraping the bowl in between each addition.
    8. Add the cream, vanilla and nutmeg and mix again, scraping bowl, until the mixture is smooth.
    9. If you are using a spring-form pan, wrap it with foil, to ensure no water will leak into the crust during baking.
    10. Pour half of the mix into the cooled crust and swirl half of the Amoretti Crema di Caramel Syrup around the mix. Add the remaining mix and top with remaining Syrup and swirl again.
    11. Place the cheesecake onto a sheet pan or in another larger pan and fill about ¼ of the way up with hot water.
    12. Bake the cheesecake in a 300°F oven for about an hour. The time will depend on the type of oven you have. Less time for a convection oven.
    13. Do not over bake the cake, or it will crack. It should be firm when moved. If it is beginning to puff up, it is done.
    14. Let it cool completely and then chill for at least 4 hours; overnight is best.
    15. Once cooled, it can be frozen and then wrapped and returned to the freezer.
    16. Mix 2 tablespoons Clear Glaze and 1 tablespoon of water. Brush over top of cheesecake before adding apples.
    17. Saute the sliced apples in the butter, sugar and spices for 5-8 minutes.
    18. Turn off heat and let apples sit in pan to rest.
    19. Cut cheesecake and place a piece of caramelized apple onto each slice, or dice and place a small group of diced apples on each slice.

SuperButter Swirl Cheesecake

Wednesday, April 22nd, 2015

Cheesecake with SuperButter

Enjoy this sumptuous cheesecake with a delicious SuperButter swirl.


Major allergen-free premium seed butter

Fabulously nutty, roasted flavors…extravagant creaminess…silky texture…all WITHOUT peanuts, tree nuts or allergens!

Ingredients

    • 1½ cups finely ground graham crackers, chocolate variety if desired
    • 4 tablespoons melted butter
    • 3 tablespoons sugar
    • 4 packages (8 oz each) cream cheese, at room temperature
    • 1½ cups sugar
    • 2 teaspoons vanilla extract
    • Pinch salt
    • 4 large eggs

Directions:

    Combine all the SuperButter swirl ingredients in a small saucepan; heat over low heat, stirring, until smooth and the sugar has dissolved. Set aside to cool to room temperature. Preheat oven to 350°F.

    Combine crust ingredients and stir with a fork until well blended. Press into the bottom of a 9-inch springform pan. Place the pan on a large square of heavy duty foil and wrap the outside, up to but not over the rim. The foil covers the seams, since the cheesecake will finish later in a pan of water.

    Place the prepared crust in the preheated oven. Bake for 9 minutes, then transfer pan to a cooling rack and lower the oven temperature to 325°F.

    In a large bowl, beat cream cheese until light and fluffy. Slowly beat in the sugar, vanilla, and salt. Beat in eggs, one at a time, mixing thoroughly after each addition. Pour filling into prepared crust. Put little dollops of the SuperButter swirl all over the cheesecake, then swirl in with a small spatula or butter knife. Note: if the dollops sink into the cheesecake before you are able to spread, thin the swirl with a little milk or cream, and drop smaller amounts.

    Set the cheesecake in a roasting pan. Put the pan with the cheesecake in the oven and slowly add boiling water to the roasting pan to a depth of 2 inches. Bake the cheesecake for about an hour, or until the middle is set, however please note it will still be a little jiggly.

    Remove the springform pan and place on a cooling rack, cool completely. Refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake and carefully remove the rim.
    Slice (with a non-serrated knife), and enjoy!