Amaretto Liquor In Cheesecake

Baking By KrispyKareem Updated 3 Jan 2014 , 10:24pm by Stitches

KrispyKareem Posted 3 Jan 2014 , 9:26pm
post #1 of 4

AI'm making a cake for a friend for her birthday that will be 3 Vanilla bean layers with plain cheesecake layers sandwiched between the sponge cake. I'm planning on doing an amaretto frosting with the cake as well (minimum Frosting will be used between layers).

Do you think adding a few shots of amaretto to the cheesecakes would be flavor overload? The recipe for the Vanilla cake is supposed to Wow so I feel like the shots of amaretto in the Cheesecake will take away from it. Opinions?

Also for 1 lb of cream cheese how much amaretto do you think I should add? I've seen a recipes add about 3 tablespoon for a lb of cream cheese, some add in some almond extract, and some add heaps. But I read on another website that Cheesecake batter can only handle so much liquid to set.

3 replies
Stitches Posted 3 Jan 2014 , 9:52pm
post #2 of 4

It's very subjective to your personal liking.

 

Generally I really like contrast, so vanilla cake, vanilla cheesecake and amaretto frosting sounds great to me. It's got 3 different flavors technically. The amaretto cheesecake will taste different than the amaretto frosting because of the tang of the cream cheese................so it could be good or could be over load.

 

Yes, there is only so much liquid you can add to a cheesecake.............but since amaretto is such a strong flavor you won't need to add more than 1/3 of a cup to flavor a 10" cheesecake.

 

Don't use amaretto and almond extract...............use one or the other (imo).

KrispyKareem Posted 3 Jan 2014 , 10:13pm
post #3 of 4

A

Original message sent by Stitches

It's very subjective to your personal liking.

Generally I really like contrast, so vanilla cake, vanilla cheesecake and amaretto frosting sounds great to me. It's got 3 different flavors technically. The amaretto cheesecake will taste different than the amaretto frosting because of the tang of the cream cheese................so it could be good or could be over load.

And I FORGOT to add in that I could never match the flavors of the frosting to the Cheesecake if I flavored it. But for someone else to mention it confirms my thoughts on that as well.

Thanks for tips. I'll more than likely stick with your opinion (and my gut) and just do vanilla cheesecakes and save the amaretto for the Frosting.

Stitches Posted 3 Jan 2014 , 10:24pm
post #4 of 4

Glad to help.............

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