Comments on: White Chocolate Amaretto Cheesecake

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 31 Jul 2023 18:36:07 +0000

Hi Kimberly!
The toasted almonds is about personal taste. I did toast them on the stove top in a medium skillet over medium-high heat until they begin to turn slightly golden, then remove to a paper plate. The chunks of white chocolate tend to melt into the cream cheese in this recipe. Hope this helps. Enjoy!
Norine

By: Kimberly Guerra

Kimberly Guerra — Sun, 23 Jul 2023 17:23:16 +0000

In reply to Mickie. I noticed that you toasted the almonds but there's no mention of it in your post. It's definitely a completely different taste from raw to toasted. And was wondering if the small chucks of white chocolate melt or stay in chunk form? Thank you for your recipe

By: Mary Louk

Mary Louk — Sun, 25 Dec 2022 03:10:57 +0000

In reply to Carol. @Carol, I have made this recipe three times with the same result, very soft in the middle even after 2 days in the refrigerator. Each time I lengthened the cooking time and tried lowering to 300, cooking 1 hr 45 mins, still soft in the center. I love the flavor but I often make cheesecakes and have not had a problem like this with my other recipes.

By: norine@norinesnest.com

norine@norinesnest.com — Fri, 14 Oct 2022 17:27:01 +0000

In reply to Mickie.

Hi Mickie!
Thank you so much for stopping by and sharing with us. I love that you changed things up. I wonder how it would taste with the lemon extract? Maybe add a little lemon zest too? I’m so glad you enjoyed this recipe. It’s one of my favorites.
Have a great weekend!
Norine

By: Mickie

Mickie — Thu, 13 Oct 2022 14:32:29 +0000

Came across this recipe recently and made this cheesecake over the weekend for the family and everyone loved it. I didn’t have Amaretto liquor so substituted almond extract. I like to try different things so I wonder if I can substitute lemon extract for the Amaretto or almond extract.

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 25 Jul 2022 19:40:39 +0000

In reply to Kara.

Hi Kara!
I haven’t. Sounds like a reasonable substitution, I’m a little concerned that the flour may be more finely ground than that in the original recipe…but for a cheesecake crust, I think it will be okay.
Thanks for stopping by! Have a GREAT dinner party!
Norine

By: Kara

Kara — Sat, 23 Jul 2022 17:26:06 +0000

Have you ever substituted almond flour for the finely chopped almonds in the crust and filling? I have some that needs to be used. Thinking that I will make this dessert for a fancy dinner party next week.

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 13 Jun 2022 18:09:16 +0000

In reply to Carol.

Hi Carol!
Thank You! This is my husbands very favorite cheesecake too! He absolutely loves it. I need to make one for this weekend I think! Thanks for stopping by and sharing with us. Have a wonderful week!
Happy Nesting!
Norine

By: Carol

Carol — Sun, 12 Jun 2022 18:46:44 +0000

This the very best cheese cake I have ever had! I have made twice and everyone always rave about the combination of flavors! This time when I made this, my stove is electric and I don’t think it is calibrated correctly, I left in oven more than 60 minutes yet the very center did not cook very well! However it was still wonderful!!!

By: Linda Jacob

Linda Jacob — Wed, 24 Mar 2021 13:49:13 +0000

This looks fabulous. I love making cheesecakes and haven’t made one in a while. I also love dark chocolate, so I think I will switch out the white chocolate for dark chocolate mini chips. Also thinking about adding a ganache instead of the sour cream on top, or maybe drizzling some over the almonds on top. Thanks for the inspiration. And yes, so many things are not “set” as they used to be. I can barely remember 20 year old boobs.