Amaretto Strawberry New York Style Cheesecake
I’ve never been one to get too cheesy about Valentin’s Day.. Cream-cheesy on the other hand? I’ll be that all day! I’ve always believed that homemade cheesecake is one of the ultimate Valentine’s Day desserts. There’s just something about it that feels extra no matter how you make it. This year, I wanted to make something that felt extra special but still had that classic, comforting feel, and this Amaretto Strawberry Cheesecake checked all the boxes.
The filling is smooth, rich, and has just enough amaretto to add warmth and depth without overpowering everything else. The strawberry topping is thick, glossy, and perfectly sweet, balancing out the richness of the cheesecake. And please don’t be afraid of the sour cream layer.. It’s really only there to brighten the rest of the cheesecake and add a little extra creaminess.
If you’ve never made cheesecake before, don’t stress. This recipe is super approachable—no water bath required, no complicated techniques. Just mix, bake, chill, and enjoy. The hardest part is waiting for it to set before slicing right into it, but trust me, the wait is worth it.
So whether you’re making this for your Valentine, your best friend, or just you, yourself, and you, this one’s a winner. Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade Strawberry Cheesecake? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Strawberry Amaretto Cheesecake:
Graham crackers
Butter
Sugar (granulated, powdered, and brown)
Strawberries (fresh or frozen)
Gelatin
Cornstarch
Lemon or lime juice
Cream cheese
Sour cream
Eggs
Vanilla extract
Amaretto liquor
Almond extract (optional)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Graham crackers: Can be swapped for vanilla wafers, digestive biscuits, or shortbread cookies.
Butter: Unsalted butter works, just add a pinch of salt.
Strawberries: Raspberry or cherry preserves can be used instead.
Gelatin: Can be replaced with agar-agar for a vegetarian option.
Cornstarch: Arrowroot powder works as an alternative.
Amaretto: Omit or substitute with almond extract (use sparingly, about 1/2 teaspoon).
Sour cream: Greek yogurt can be used for a similar texture.
What Tools Do You Need to Bake Strawberry Amaretto Cheesecake?
Step-by-Step Instructions for Baking Strawberry Amaretto Cheesecake:
Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake for 5 minutes at 425°F. Let cool.
Cook strawberries, sugar, gelatin, and cornstarch in a saucepan with water and lemon juice. Boil until thickened, then chill.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and amaretto.
Pour filling into the crust. Bake for 10 minutes at 425°F, then reduce heat to 325°F and bake for 30-35 minutes. Cool to room temperature, then chill.
Mix sour cream, sugar, vanilla, and almond extract. Spread over cheesecake and bake for 5 minutes at 475°F. Chill again.
Pour chilled strawberry topping over the cheesecake and let it set in the fridge before slicing and serving.
How to Fix a Cracked Cheesecake:
Prevent cracks by baking at a lower temperature and allowing the cheesecake to cool gradually in the oven with the door slightly open.
Cover minor cracks with the sour cream layer or strawberry topping.
For deeper cracks, gently press the cheesecake together while it’s still warm, or smooth over imperfections with a heated knife.
How to Freeze or Store Your Baked Cheesecake:
Refrigerate: Store covered in the fridge for up to 5 days.
Freeze whole: Wrap in plastic wrap and aluminum foil, then freeze for up to 3 months (do not freeze with whipped cream on top).
Freeze slices: Wrap individually and store in an airtight container.
Thawing: Let thaw overnight in the fridge before serving.
Recipe for Amaretto Strawberry New York Style Cheesecake:
Amaretto Strawberry New York Style Cheesecake
Ingredients
Instructions
- Preheat your oven to 425 degrees F.
- In a small bowl, stir together graham cracker crumbs, melted butter, and sugar until well combined. Transfer the mixture to a 9-inch springform pan.
- 2 Using a flat-bottomed measuring cup, lightly spread and firmly press the crust mixture into the bottom of the pan, pushing some up along the sides (about halfway to the top), forming the graham cracker crust. This will be easiest to do while the mixture is still slightly warm from the melted butter.
- Place Crust into your preheated oven and bake for 5 minutes or until golden brown. Remove from the oven and set aside to cool.
- Into a small saucepan, place strawberries, sugar, gelatin, and cornstarch. Slowly add in water, and stir to combine.
- Transfer your pot to the stove, and begin heating on medium-high heat. Stir regularly until the mixture comes to a full boil. Allow the topping to boil for 1-2 minutes, or until thickened enough to coat the back of your spoon.
- Once thickened, remove the topping from the heat and transfer to a small bowl. Place the bowl of topping into the fridge to begin cooling. Stir the topping every 30 minutes while it cools. (You want it to thicken as it chills, but still be a pouring consistency.)
- As the topping cools, begin making the other components of your cheesecake.
- Place your cream cheese and sugar into a large mixing bowl, and using an electric hand mixer, mix on high until the cream cheese and sugar have become completely smooth. Try to smooth out any lumps in the mixture before proceeding.
- Once the sugar and cream cheese are combined, add the sour cream, vanilla, and one egg. Mix until combined. Add the last 2 eggs one at a time, mixing between each addition until the cheesecake batter is smooth with no lumps remaining.
- Once smooth, stir in the amaretto until well combined.
- Pour the cheesecake mix into the crust inside the springform pan, and smooth out the top.
- Place the cheesecake into the oven and bake for 10 minutes at 425 degrees F.
- Once the 10 minutes have passed, open the oven door to allow some heat to escape, close it again, and decrease the oven temperature to 325 degrees F. Continue baking for another 30-35 minutes until the sides have set, but the center still has a little bit of a wobble to it.
- Once done, pull from the oven, and allow to cool to room temperature before placing in the freezer for roughly 1 hour to finish setting quickly. (You can also chill in the refrigerator, but it will take approximately 2-3 hours)
- Once fully set, proceed to making your sour cream topping.
- Preheat your oven to 475 degrees F.
- Into a small bowl, add your sour cream, sugar, vanilla, and almond extract. Stir vigorously for 1-2 minutes until the mixture is completely smooth and the sugar has dissolved.
- Next, remove your chilled cheesecake from the freezer or fridge, and top with the sour cream mixture. Place the topped cheesecake into the preheated oven for 5 minutes, or until the sour cream layer has set slightly.
- Once baked, remove the cheesecake from the oven and place it back into the freezer for chill back down for 30 minutes.
- Once the cheesecake has chilled and the strawberry topping is a thick, pourable consistency, remove them both from the freezer or fridge.
- Next, carefully pour your strawberry topping evenly over the top of the cheesecake, making sure to contain it to the top of the cheesecake and to keep it from running down the sides.
- Once the topping has been poured, carefully place the cheesecake back into the fridge to allow the topping to set fully for 2-3 hours. (It should get firm, and be of a similar texture to Jell-o.)
- Once fully set, top with your favorite whipped cream (if desired), slice, serve, and enjoy!
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