Cherry Amaretto
A home-style Cherry Amaretto made with Plain Vanilla Wafers Reduced To Crumbs, White Sugar, All Purpose Flour, and X Sugar. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1/2 box
- 1
- 3
- 1/4
- 1/4
Method (preview)
- 1
Preheat oven to 350F. Combine butter, crumbs and nuts. Press into bottom and sides of springform pan and bake 8-10 minutes. Cool before filling.
- 2
Soften cream cheese with sour cream, and add eggs one at a time, beating well after each one.
- 3
Sprinkle flour onto mix and beat well; add sugar.
- 4
With wooden spoon, beat in Amaretto. pour into prepared crust and bake 1 hour.
- 5
Center will be jiggly and will set up as it cools.
- 6
Turn off oven and leave door ajar for another hour.
- 7
Run thin knife around edge of pan, and cool in refrigerator several hours.
- 8
Combine cherries and sugar in non-reactive bowl.
- 9
Macerate at room temperature at least an hour to release juices.
- 10
Remove cherries from bowl with slotted spoon and put in skillet with Amaretto.
- 11
Put cornstarch into small bowl and pour cherry juice over.
- 12
Stir until smooth, with no lumps remaining.
- 13
Heat the cherries til near boiling, and carefully ignite.
- 14
Let burn out, or extinguish with lid.
- 15
Reduce heat, add cornstarch/juice mix, and stir until thickened, 2-3 minutes.
- 16
Remove to clean bowl and cover surface with plastic wrap to inhibit skin growth.
- 17
Chill completely before topping cake.
- 18
Chill bowl, cream and beaters.
- 19
Put 10x sugar into bowl, and pour on cream.
- 20
Beat till soft peaks, and pour in gelatin.
- 21
Beat a few more minutes, and add Amaretto or flavoring of choice.
- 22
Beat till thick.
- 23
Very good for rosettes and borders.
- 24
To remove cake from bottom of springform pan, freeze it an hour or two out of the ring.
- 25
Put a plate on top, flip it over, put a plate on the bottom, and flip it again.
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