though I prefer to make it as an accompaniment to a homemade amaretto cheesecake base. You'll need a bottle of amaretto liqueur, as well as some butter, sugar, and slivered almonds to get started.
Start by pulsing the ginger nut biscuits for the cheesecake base in a food processor until they are reduced to a crumb. Melt the butter and add that to the crumb, combining it thoroughly.
A lovely light gluten-free cheesecake with a creamy lemon filling, an amaretti biscuit base and a hefty dose of amaretto liqueur. With only a handful of ingredients, it's a fuss-free gluten-free ...
Houston-based JCP Investment Management, which focuses on the restaurant industry, has a roughly 2% stake in Cheesecake Factory, the people said. A regulatory filing in August had revealed the ...