Creamy Almond Amaretto-Style Cheesecake with Mousse Topping
This creamy almond amaretto-style cheesecake features a buttery vanilla wafer crust, smooth baked almond filling, and a light, fluffy mousse topping finished with sliced almonds.
Equipment
- 9-inch springform pan
- roasting pan for water bath
- Electric mixer
- Mixing bowls
- rubber spatula
Ingredients
- 2.25 cups vanilla wafer crumbs
- 10 tbsp butter, melted
- 3 tbsp granulated sugar (for crust)
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 2 tsp almond extract
- 4 large eggs, room temperature
- 1.25 cups heavy whipping cream, cold
- 5 tbsp powdered sugar
- 1 tsp almond extract (for mousse)
- 6 oz cream cheese, room temperature (for mousse)
- sliced almonds, for garnish
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease sides. Mix wafer crumbs, melted butter, and sugar. Press into pan and bake for 10 minutes. Cool completely and wrap pan with foil.
- Reduce oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream and almond extract, then add eggs one at a time, mixing gently. Pour over crust.
- Place pan in a larger roasting pan and add warm water halfway up the sides. Bake for 75 minutes until edges are set and center jiggles slightly. Turn off oven and cool gradually, then refrigerate 5–6 hours or overnight.
- Whip heavy cream with powdered sugar and almond extract to stiff peaks. Beat cream cheese until smooth, then gently fold in whipped cream in two additions.
- Remove cheesecake from pan, spread mousse evenly over top, garnish with sliced almonds, and chill until ready to serve.
Notes
Use room-temperature cream cheese and eggs for the smoothest batter. Mix on low speed to avoid incorporating air and prevent cracks. Chill overnight for the cleanest slices and best texture.