Cheesecake Love: Amaretto Cheesecake with Strawberry Compote Topping

     It's been a while since we had cheesecake post in here. It's because I have been trying to cut back on the sweet and fatty lately. Nonetheless I give you a new installment to the Pink Apron Cheesecake Series which is this Amaretto Cheesecake with Strawberry Compote Topping. This is just your basic New York-style cheesecake but I have replaced the vanilla extract with almond extract. Rich and truly decadent, every forkful is guilt-inducing but who cares? As long as I don't the whole darn thing I guess I'm good. 

     Strawberries, I find, are a good compliment to almonds so I decided to put a strawberry compote on top. But when you get the chance to buy strawberries in season, you can use them fresh for a more natural color and texture plus you can use less sugar. 


Amaretto Cheesecake

Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup refined sugar
¼ teaspoon ground cinnamon
½ cup melted unsalted butter

Instructions
1. Combine all ingredients in a bowl. Mix well.
2. Transfer to a greased 9-inch springform pan and firmly press on the bottom of the pan.
3. Chill until ready to use.

Filling
2 cups cream cheese
1 cup refined sugar
3 large eggs
1 cup sour cream
1 cup heavy cream
½ teaspoon almond extract
3 tablespoons all-purpose flour

Instructions
1. In a mixer bowl with a paddle attachment, mix cream cheese and sugar until light and fluffy.
2. Add eggs one at a time beating well after each addition.
3. Blend in the sour cream, heavy cream and all-purpose flour.
4. Stir in the almond extract.
5. Pour batter into the pan with the prepared crust.
6. Wrap the bottom and sides of the pan with aluminum foil.
7. Put the springform pan in a bigger roasting pan filled halfway with hot water (baine marie).
8. Bake cheesecake at 300°F for about one hour. Remove from water bath.
9. Cool 4 hours on the counter before transferring to the chiller to get cold overnight.

Strawberry Compote 
⅓ cup water 
1 cup sugar
2 tablespoons strawberry preserves
1 tablespoon Amaretto liquer (optional)
1 lb. fresh strawberries 

Instructions
1. Combine water, sugar and strawberry preserves in a saucepan. Bring to a boil. 
2. Add strawberries and let cook about 5 minutes on low heat. Turn off the heat. Add the amaretto liquer. Cool completely. 
3. Carefully arrange strawberries on top of the cheesecake. Spoon a little of the sauce on top.
4. Garnish with some toasted sliced almonds (optional).
5. Chill until ready to serve.