Amaretto Cheesecake Bites

Rivky Kleiman Rivky Kleiman
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This cheesecake is a Shavuos treat that my mother prepared each and every year. To this day my siblings and I all make many dairy delicacies —but none of us retired this confection from the lineup. It’s just divine. Thank you, Ema, for so graciously sharing the recipe.

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

2h 24
Medium Vegetarian Pescatarian Dairy

Contains: Dairy, Egg, Gluten, Wheat, Tree nuts

Directions

For the Crumbs

  1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Grease two 12-cup mini cheesecake pans with removable bottoms (use Norpro) or prepare 16 muffin cups with liners for slightly larger mini cheesecakes.

  2. Combine all crumb ingredients in a medium-sized bowl.

  3. Spoon one teaspoon of crumbs into the bottom of each muffin cavity and smooth out.

  4. Bake five minutes on the middle rack of the oven. Remove from area and cool.

For the Cheese Batter

  1. Place cream cheese and sugar in a large mixing bowl. Beat until combined.

  2. Add in flour, heavy cream, amaretto, and vanilla. Beat until smooth.

  3. Add eggs one at a time, beating till incorporated

Assemble and Bake

  1. Place one heaping tablespoon of batter over each baked crust.

  2. Bake 15 minutes until cheesecakes are set.

  3. Mix glaze ingredients in a small mixing bowl. Spoon over each cheesecake.

  4. Return to oven and bake an additional five minutes. Cheesecake should be set, though centers may be slightly wobbly.

  5. Chill completely before serving

Credits

Notes:

If baking in muffin tins, bake for 25 minutes. Remove from oven, glaze and bake an additional five minutes.

Description:

Photography: Hudi Greenberger

Styling: Janine Kalesis

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3 Comments

Yael •

larger pan How would I adjust baking time if I were to make this in a 9 inch springform pan? Thanks!

Raquel Malul Kosher.com Team •
Reply to Yael

I would bake it anywhere between 30-45 minutes. Be careful not to overcook it, so I would start with 30 minutes and increase it by increments of 10 minutes until the top of the cheesecake is golden.

Sara •

Crust Isn’t it a lot of margarine in the crust?

Esther Leah •
Reply to Sara

There is butter, not margarine in the crust. With the amount of cookies and almonds and sugar, it is in the right proportion. It binds the ingredients together. The same would stand if you use margarine.

Mazal S. •

Freezeable? Do these freeze well?

Chaia Frishman •
Reply to Mazal S.

Totally.