Recipe By : The Cactus Restaurant, Toronto
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 c Graham cracker crumbs
1 c Unblanched almonds --
- coarsely ground
1/4 c Sugar -- +6 tb, divided
Filling:
4 Eggs
1 c Sugar
1 1/2 lb Cream cheese
2 tb Amaretto
2 tb Cointreau or Grand Marnier
10 tb Orange juice -- freshly squeezed
1 ts Pure vanilla
Topping:
1 ts Gelatin
1/4 c Water -- lukewarm
1 1/2 c Whipping cream
1 tb Sugar
1/4 ts Pure vanilla
2 tb Cointreau or Grand Marnier
To make crust, combine ingredients and pat and spread over bottom and
up sides of a 9" springform pan. Chill for 30 minutes.
To make filling, preheat oven to 350°F. Beat eggs and sugar until
fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange
juice, and vanilla. Beat until well blended. Pour into chilled crust
and bake for about 1 hour or until filling is set. Allow to cool for
about 1 hour before adding topping.
To make topping, dissolve gelatin in water and allow to cool to room
temperature. Whip cream with sugar until stiff. Quickly whisk in
vanilla, Cointreau, and dissolved gelatin with a rubber spatula.
Spread topping evenly over cake. Chill 4 to 6 hours.
Notes: Makes a very large cheesecake which is truly decadent and
calorie laden!
