This recipe is in memory of my Mom. It was her favorite and I made it every year for her birthday and at Easter. All the rest of the family seemed to love it too. I used Splenda just because she had a sugar problem and it cut some of the calories. You don’t have to use the amaretto but it adds a nice flavor and the alcohol bakes out in the oven. Just sitting here writing this brings back memories and puts a smile on my face and I think hers as well.
4 packages cream cheese
1 cup unsalted butter
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups white sugar or Splenda
1/8 cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
1 egg yolks
Bring all ingredients to room temperature.
Place oven shelf in the center of oven and preheat to 375 degrees F .
Wrap the outside of a 9 inch springform pan with foil.
Generously butter the inside of the pan.
2. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch.
Blend in sour cream and whipping cream.
Add amaretto and vanilla.
Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
Pour batter into prepared pan.
3. Pour mixture into prepared springform pan
Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake .
Bake on the center rack of oven for 70 minutes.
4. Turn oven off and allow to cool with oven door open for one hour.
Remove cake from water bath and chill at least 3 hours before removing from springform pan.