Ingredients
- 4 eggs
- 4 cointreau
- 350 ml whipping cream
- 700 ml cream cheese
- 200 gr sugar
- 160 gr graham cracker crumbs
- 150 ml squeezed orange juice (freshly)
- 120 gr unblanched almonds coarsely (ground)
- 75 gr sugar
- 60 ml lukewarm water
- 50 gr sugar
- 30 ml amaretto
- 14 gr sugar
- 6 gr gelatin
- 5 gr pure vanilla
To make crust, combine ingredients and pat and spread over bottom and up sides of a 23 cm springform pan. Chill for 30 minutes.
To make filling, preheat oven to 350 degrees. Beat eggs and sugar until fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice and vanilla. Beat until well blended. Pour into chilled crust and bake for about 60 minutes or until filling is set. Allow to cool for about one hour before adding topping.
To make topping, dissolve gelatin in water and allow to cool to room temperature. Whip cream with sugar until stiff. Quickly whisk in vanilla, Cointreau and dissolved gelatin with a rubber spatula. Spread topping evenly over cake. Chill 4 to 6 hours.
-----------------------------NOTES: Makes a very large cheesecake which is truly decadent and calorie laden!
