Mini Disaronno White Chocolate Cheesecake

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

A few weeks ago I picked up the limited edition Disaronno Wears Cavalli set at the LCBO. The set comes with a 750 ml bottle of amaretto and two glass tumblers. The beautiful butterfly wing motif is a collaboration with Italian fashion designer, Roberto Cavalli. And Disaronno donates some of the proceeds to the United Nations-sponsored Fashion 4 Development charity.

I wanted to find a way to enjoy my Disaronno other than the classic amaretto sour. I came across a few amaretto cheesecake recipes on Pinterest and combined elements of these to create my own mini cheesecakes. These mini cheesecakes are great for sweet tables at a Christmas or New Year's Eve party. Besides the Disaronno, this recipe uses ingredients that are easy to find at your local grocery store. The mini cheesecakes take about an hour to prepare and 4 hours to set in the fridge. Originally I wanted to use a mini cheesecake baking pan (the ones with a removable bottom). But I used a regular muffin pan instead and it turned out well. This recipe makes 12 "regular" muffin/cupcake-sized cheesecakes.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

Below is a list of the ingredients that you will need.

For the crust:

1 cup of graham cracker crumbs

1/4 cup of grounded almonds

1/4 cup of white sugar

1/4 cup of unsalted butter, melted

1 tablespoon of Disaronno

 

For the cake:

340 g plain cream cheese

1/2 cup of sour cream

1/4 sugar

Pinch of salt

2 eggs

1 teaspoon of vanilla extract

1 teaspoon of almond extract

3 teaspoons of Disaronno

2 oz baker's white chocolate, finely chopped

1/4 cup of grounded almonds

 

For the topping:

1/2 cup of sour cream

1/4 cup of white sugar

1 teaspoon of almond extract

Sliced almonds for garnishing

 

 Here are the steps:

Start by preheating your oven to 325 degrees F.

1. Make the crust by mixing the graham cracker crumbs, grounded almonds, sugar, melted butter and a tablespoon of Disaronno in a large bowl. The texture should look like this. 

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

2. Place cupcake liners in the muffin pan and fill each with a tablespoonful of the crust mix. Using a pestle or the back of the spoon, press the mixture firmly against the pan. Place the pan in the oven for 5 minutes and then remove it from the heat. Let it cool while you prepare the cake batter.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

3. Using a stand or a hand mixer, mix the sour cream and cream cheese together at a low speed. Slowly add in the sugar.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

4. Add the eggs, one at a time. Wait until the first egg is completely blended before adding the second egg.

5. Next add the ground almonds, almond extract, vanilla extract, pinch of salt,  teaspoons of Disaronno to the mix.

6. Add the finely chopped white chocolate.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

7. Once everything is blended together, fill the cupcake liners with the cake batter (about two tablespoons per cupcake liner).

8. Bake at 325 degrees F for 25 minutes, or until the cheesecake is almost set. Remove the pan from the oven to cool for 5 minutes.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

9. For the topping mix the sour cream, sugar and almond extract in a small bowl.

10. Add a spoonful of the topping mixture to each mini cake form and the topping spread evenly across each mini cake. Place the pan back in the oven to bake for another 5 minutes.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

11. Remove from the cakes from the oven and let the cakes cool for 10 minutes. Sprinkle on the almond slices on top.

12. Place the pan on a cooling rack or marble slab to cool further. Once cool, place the cakes in the fridge to set for 4-5 hours or overnight.

13. To serve, gently peel the cupcake liners away and arrange the mini cheesecakes on a plate.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle

I hope you enjoy this recipe as much as I do (I've already eaten half the batch all by myself). Let me know if you try it by posting a picture of your creation on Twitter or Instagram. You can tag or mention me @hopeherfuture on both.

(C) 2015 JuleChu Lifestyle

(C) 2015 JuleChu Lifestyle