Cheesecake with amarettinis and Licor43
Do you love cheesecake as much as we do and have been looking for a good recipe for a long time? Stop searching, you have just found a great recipe. How about enhancing your cheesecake with amarettinis and Licor43? A delicious tipsy cake suitable for most occasion.
The beauty of this recipe is that you have a great basic recipe for a creamy cheesecake that you can customize any way you like. We added amarettinis soaked in Licor 43 and lemons. But you can also add tangerines or raisins. Or how about a fruity topping?
For a fruit topping, leave the cooled cheesecake in the mold and top it with blueberries or raspberries, for example, and then pour clear cake glaze over it. Follow the instructions for the preparation of the cake glaze. Afterwards, the whole cake should be chilled.
A small inconvenience, at least for us, is our oven. It only knows two levels: medium warm or infernal hell. Therefore, our cakes, casseroles and Co. usually need less time in the oven or are always a little darker. Our hell machine bakes the cheesecake with Amarettinis and Licor43 in only about 50 min. At my mother’s place the cake needed 65min. Therefore, we would recommend you to set a timer earlier. You should check the consistency with the chopstick test and also look for the color of the cake. If the color is already too dark but the cake is not yet cooked, it makes sense to put a piece of aluminum foil over the cake and simply continue baking.
If you still have some Licor 43 left after preparing everything and want to bridge the baking time sensibly, then take a look at the chocolate coffee cocktail. It’s a cocktail that’s quite suitable for coffee time.
Did you like the cake or have you tried other cheesecake variations ? Then leave us a comment. We are looking forward to it!
Cheesecake with amarettinis and Licor43
Equipment
- 1 Springform pan diameter approx 26cm
Ingredients
For the base
- 160 g Flour
- 50 g Sugar
- 90 g Soft butter
- 1 Pinch of salt
For the filling
- 1 kg Low-fat curd cheese
- 200 g Sour cream
- 2 Eggs M
- 1 teaspoon Vanilla essence
- 200 g Sugar
- 1 pck Vanilla pudding powder
- 200 ml Neutral oil e.g. sunflower oil
- 250 ml Milk
- 80 g Amarettini
- 3 tablespoons Licor 43
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 180°C (top/bottom heat) or 160°C convection oven. Grease the baking dish.
- Place the ingredients for the base in a mixing bowl and knead until smooth.
- Press the dough evenly onto the springform pan base and then prick it a few times with a fork.
- Mix Licor 43 and lemon juice in a small bowl. Spread the amarettinis on the cake base and brush with the liqueur-lemon mixture. Place in the refrigerator to chill.
- Mix curd, sour cream, eggs and vanilla extract. Mix the sugar and the pudding powder and stir into the quark mixture. Add oil and milk and mix again.
- Pour liquid curd mixture into the mold and bake for about 50-65min. Then let the cake cool completely in the turned off, open oven.
Notes
- Regularly look into the oven and check the color of the cheesecake. If the color is too dark, simply cover it with a piece of aluminum foil.
- Baking time may vary depending on the oven.
- You can serve the cake with some Amarena cherries. Tastes great!
- If you want a cheesecake without many extras, just leave out the Amarettinis and the Licor 43 lemon mixture.
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