Review of last recipe (photo above) - Yum!

TODAY'S RECIPE - AMARETTO CHEESECAKE LOAF
This unique cake should be made the night before serving.

1 9" x 5" cheesecake

Amaretti crust:
20 amaretti (Italian macaroons)
3 oz toasted blanched almonds
3 tbsp unsalted butter, chilled

Filling:
3   8oz packages cream cheese, room temperature
1 1/2 cups sugar
4 eggs, room temperature
3 tbsp lemon juice
2 tbsp amaretto
1 tsp vanilla
1 tsp chopped candied orange peel
1/2 tsp grated lemon peel
1/2 cup whipping cream, room temperature
1/2 cup sour cream, room temperature

For crust: 
Line 9" x 5" loaf pan with parchment paper.  Mix amaretti and almonds in processor using on/off turns until finely ground.  Add butter and blend using on/off turns until crumbly.  Pat crust onto bottom and 1" up sides of pan.

For filling: 
Preheat oven to 325 degrees.

Beat cream cheese in large bowl of electric mixer on low speed until smooth; about 5 minutes.  Gradually beat in sugar.  Add eggs, one at a time, beating constantly on low speed.  Add lemon juice, amaretto, vanilla, orange and lemon peels and mix well.  Beat in whipping cream and sour cream. 

Pour filling into prepared crust. Set pan in larger baking pan and place in oven.  Add water to larger pan to come 1" up sides of loaf pan.  Bake until center is almost set; 75-90 minutes.

Remove cheesecake from water bath and cool completely on rack.  Invert onto platter and refrigerate overnight.