Stop 33 closed in 1987, to make way for a ballroom and banquet facilities. Norm's mom, Nan, saved Frank LeCourt's recipe for Amaretto Cheesecake when it appeared in Starweek magazine's "Chef's Showcase."
You need a 9-inch springform pan, a lot of cream cheese, sour cream and a bottle of Amaretto liqueur. You can either buy the amaretti (Italian almond cookies) or make them yourself.
Bake the cake in the early morning or make it the day before serving.
It needs to be refrigerated for about 8 hours before it's removed from the springform pan.
Crust:
3 cups crushed amaretti (almond cookies)
1/2 cup unsalted butter
Filling:
2-1/4 lbs. cream cheese at room temperature (4-1/2 8 oz. packages)
1/3 cup sugar
1/4 tsp. vanilla
1/2 cup Amaretto liqueur
4 eggs
3/4 cup sour cream (14% fat)
Preheat oven to 325 degrees F.
Crust:
Use a blender or food processor fitted with its steel blad to crush the amaretti biscuits into fine crumbs.
Melt the butter over low heat, sprinkle it over the crumbs, and blend well.
Press crumb mixture onto sides and bottom of a well-buttered 9-inch springform pan.
Bake ten minutes at 325 degrees F.
Remove pan from oven and allow crust to cool.
Now raise the oven temperature to 350 degrees F.
Filling:
Yields eight generous servings.
Crust:
3 cups crushed amaretti (almond cookies)
1/2 cup unsalted butter
Filling:
2-1/4 lbs. cream cheese at room temperature (4-1/2 8 oz. packages)
1/3 cup sugar
1/4 tsp. vanilla
1/2 cup Amaretto liqueur
4 eggs
3/4 cup sour cream (14% fat)
Preheat oven to 325 degrees F.
Crust:
Use a blender or food processor fitted with its steel blad to crush the amaretti biscuits into fine crumbs.
Melt the butter over low heat, sprinkle it over the crumbs, and blend well.
Press crumb mixture onto sides and bottom of a well-buttered 9-inch springform pan.
Bake ten minutes at 325 degrees F.
Remove pan from oven and allow crust to cool.
Now raise the oven temperature to 350 degrees F.
Filling:
- In an electric mixer, blend together cream cheese and sugar. Beat till creamy.
- Add vanilla and Amaretto liqueur.
- Add beaten eggs, one at a time.
- Continue beating until the cheese mixture is velvety smooth.
- Fill the cooled, crust-lined springform pan with the cream cheese mixture.
- Bake one hour in a preheated 350 degree F oven.
- Remove the cheesecake from the oven (keep the oven on at 350 degrees) and spread the sour cream evenly over the top with a spatula.
- Return the cheesecake to the oven and bake 30 minutes longer.
- Remove the cake to the oven and let it cool in the pan.
- Refrigerate overnight before removing from the pan.
Yields eight generous servings.
