Diann's Cheesecake
Can I have your Wife's recipe for the key lime cheese cake with a butter/chocolate wafer crust.
Amaretto Cheesecake
Crust
1-1/2 cups finely crumbled chocolate wafers
1 cup sliced & toasted almonds
(Wafers & almonds can easily be done in a food processor)
1/3 cup sugar
1/2 cup softened or melted butter.
The recipe calls for 3/4 cup butter, but I have reduced that amount to just enough to combine the crust
Combine everything and press final mixture to the bottom and sides of a buttered 10-1/2 inch spring form pan.
Filling
Cream together 1-1/2 pounds cream cheese and 1 cup sugar
Mix in 5 eggs, one at a time
Add 1/3 cup heaving whipping cream, 1/4 cup Amaretto 1 teaspoon vanilla
Beat/blend until the mixture is light & creamy
Pour into the prepared spring form pan and bake at 3750 for 40-60 minutes until it is firm and lightly brown. Cake tester should come out clean
Topping
Combine 2 cups sour cream, 1 tablespoon sugar, 1-2 tablespoons Amaretto & 1 teaspoon Vanilla
When the cake is done, let it cool on a rack for 5 minutes then add the topping and spread evenly. Bake for another 5 minutes to set the topping. When done cool completely before serving. Decorate top with sliced almonds.
The amount of Amaretto can be doubled, adjust according to taste
To make it a Key Lime Cheesecake
Crust
Crust can be made with the chocolate cookie wafers, omitting the almonds or with graham crackers.
Recipe the same as above
Combine everything and press final mixture to the bottom and sides of a buttered 10-1/2 inch spring form pan
Key Lime Custard:
6 Large egg yolks
3/4 cup sugar
6 tablespoons Key Lime juice
1 teaspoon grated key lime peel or regular lime
Whisk all ingredients in a heavy saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes Cool to room temperature, stirring occasionally/ mixture will thicken. This amount will allow for a very thin layer of custard. Double recipe if you want a thicker layer. Spread custard layer on top of crust, being careful not to disturb crust
Cheesecake filling
Cream together 1-1/2 pounds cream cheese and 1 cup sugar
Mix in 5 eggs, one at a time
Add 1/3 cup heaving whipping cream
4-6 tablespoons Key Lime juice,
1 teaspoon vanilla
Beat/blend until the mixture is light & creamy
Pour into the prepared spring form pan and bake at 3750 for 45 -60 minutes until it is firm and lightly brown. Cake tester should come out clean
Topping
Combine 2 cups sour cream, 1 tablespoon sugar, 2-4 tablespoons Key Lime Juice & 1 teaspoon Vanilla
When the cake is done, let it cool on a rack for 5 minutes then add the topping and spread evenly. Bake for another 5 minutes to set the topping. When done cool completely before serving. Optional: Decorate top with grated key lime peel or regular lime
For either cheesecake, can be served with dollops of whipped cream flavored with either Amaretto or Key Lime juice