and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Today we have a special edition of Small Bites. Rhode Island's own Billy Gilman comes to us to share a cheesecake he makes every holiday for his family. This cheesecake features amaretto, both in the cheesecake and the topping. Check out the full recipe and video below. 

BG Holiday Amaretto Cheesecake

For the Crust:

- 1 1/4 cups vanilla wafer crumbs

- 5 tablespoons (70 g.) butter, melted

- 5 tablespoons (65 g.) sugar

For the Cheesecake Filling:

- 24 ounces cream cheese, room temperature

- 1 cup sugar

- 3 tablespoons flour

- 4 eggs, room temperature

- 1 cup sour cream

- 1 teaspoon almond extract

- 5 tablespoons amaretto liqueur

For the Mousse Topping:

- 3/4 cup heavy whipping cream (cold)

- 3 tablespoons confectioner's sugar

- 2 tablespoons amaretto liqueur (optional, see note)

- 1 small package sliced almonds

To Make the Crust:

Preheat the oven to 325 degrees.

In a small bowl, combine the vanilla wafers, butter and sugar, and mix well. Press the mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper on the bottom.

Bake the crust for 10 minutes. 

When cool, cover the outsides of the pan well using aluminum foil. This is so the water from the water bath cannot get in.

To Make the Cheesecake Filling: 

Reduce the oven temperature to 300 degrees.

In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined. Use low speed to keep less air from getting into the batter. This can cause cracks. Scrape down the sides of the bowl while mixing.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

Add the sour cream, almond extract and amaretto liqueur. Beat on low speed until well combined.

Pour the filling into the pan.

Bang the cheesecake on the counter a few times to release air bubbles that can cause cracks.

Make a water bath for baking by placing the springform pan inside another pan, like a roaster. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour and 40–50 minutes.

Turn off the heat and leave the cheesecake in the oven with the door closed for 10 minutes.

Crack the oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.

Chill the cheesecake after removing from the oven. When it's chilled and firm, make the mousse.

To Make the Mousse Topping:

Add the heavy whipping cream, confectioners' sugar and amaretto to a mixing bowl, and whip until stiff peaks form, for a total whipping time of about 5-7 minutes.

Remove the cheesecake from the springform pan, then top with the mousse.

Sprinkle the cheesecake with sliced almonds and store in the refrigerator until ready to serve.

Serves: 12 to 14

Prep Time: 30 minutes

Total Time: About 2 hours