Amaretto Cheesecake
with Madeleine Crust
SUGAR BOWL BAKERY
2/3 cup Sugar Bowl Bakery Madeleine pieces, plus
6 whole cookies for garnish
1/4 cup whole raw almonds
3 tablespoons brown sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
2 large eggs
3 teaspoons amaretto liqueur (optional)
Bittersweet chocolate, for garnish
1. Preheat oven to 350°F.
2. Place 2/3 cup Madeleine pieces, almonds, brown sugar and butter in a
food processor and grind until fine. Pour crumb mixture into an 8-inch
springform pan and press firmly onto the bottom and sides.
3. Place cream cheese and granulated sugar in a mixing bowl and beat
until smooth. Beat in almond extract and salt.
4. Blend in eggs one at a time, on low speed. Stir in amaretto.
5. Pour batter into the crust.
6. Bake for 35-40 minutes, or until the filling is just set. Let cool to room
temperature and then refrigerate until chilled. Makes 12 servings.
Garnish: Take 6 Madeleine cookies and cut diagonally in half. Melt bittersweet chocolate. Dip the bottom of each cookie into melted chocolate,
place on a tray lined with foil or waxed paper, and refrigerate until the
chocolate hardens. Place a cookie, chocolate side down, on each piece
of cheesecake.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
I Desserts
Mini Berry Cheesecakes
NATURIPE
12 ounces cream cheese,
softened
1/3 cup granulated sugar
2 large eggs
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
1 1/2 cups fresh Naturipe*
blueberries
1 cup chopped fresh Naturipe*
strawberries (1/4-inch pieces)
12 foil baking cups
12 gingersnap or vanilla
wafer cookies
Berries and fresh mint sprigs,
for garnish
Confectioners’ sugar (optional)
1. Preheat oven to 350°F.
2. Place cream cheese and sugar in a mixing bowl; beat until smooth.
Add eggs, lemon peel and vanilla; beat until smooth. Stir in berries and
set aside.
3. Place baking cups in a 12-cup muffin pan.
4. Place a cookie in each baking cup.
5. Divide berry mixture equally among cups.
6. Bake for 25-30 minutes, or until set.
7. Cool to room temperature and then refrigerate until well chilled.
Remove from refrigerator 1 hour before serving.
8. To serve, remove cheesecakes from foil cups and place on a plate.
Garnish with additional berries and mint sprigs, and dust with confectioners’
sugar if desired. Makes 12 servings.
Tip: These cheesecakes can be made 2 days ahead of serving.
Brands may vary by region; substitute a similar product.
