Amaretto Cheesecake Bites

 

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• Cooking and Prep: 2 h
• Serves: 24
• Contains:

This cheesecake is a Shavuos treat that my mother prepared each and every year. To this day my siblings and I all make many dairy delicacies —but none of us retired this confection from the lineup. It’s just divine. Thank you, Ema, for so graciously sharing the recipe.

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Ingredients (15)

Crumb Layer

• 12 chocolate sandwich cookies, crushed

• 1/3 cup ground almonds

• 1/3 cup sugar

• 3/4 cup (1 and 1/2 sticks) butter, melted

Cake Layer

• 3 (8-oz./225-g.) bricks cream cheese, room temperature

• 1 cup sugar

• 2 tablespoons flour

• 1/3 cup heavy cream

• 1/4 cup amaretto

• 1 teaspoon Gefen Vanilla Extract

  X

  

  Gefen Pure Vanilla Extract

• 5 eggs, room temperature 

Glaze

• 16 ounces (450 grams) sour cream

• 1 tablespoon sugar

• 1 teaspoon Gefen Vanilla Extract

  X

  

  Gefen Pure Vanilla Extract

• 1 tablespoon amaretto

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For the Crumbs

1. Preheat oven to 300°F (150°C). Grease two 12-cup mini cheesecake pans with removable bottoms (use Norpro) or prepare 16 muffin cups with liners for slightly larger mini cheesecakes.
2. Combine all crumb ingredients in a medium-sized bowl.
3. Spoon one teaspoon of crumbs into the bottom of each muffin cavity and smooth out.
4. Bake five minutes on the middle rack of the oven. Remove from area and cool.

For the Cheese Batter

1. Place cream cheese and sugar in a large mixing bowl. Beat until combined.
2. Add in flour, heavy cream, amaretto, and vanilla. Beat until smooth.
3. Add eggs one at a time, beating till incorporated

Assemble and Bake

1. Place one heaping tablespoon of batter over each baked crust.
2. Bake 15 minutes until cheesecakes are set.
3. Mix glaze ingredients in a small mixing bowl. Spoon over each cheesecake.
4. Return to oven and bake an additional five minutes. Cheesecake should be set, though centers may be slightly wobbly.
5. Chill completely before serving

Note:

If baking in muffin tins, bake for 25 minutes. Remove from oven, glaze and bake an additional five minutes.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis