Side Pannel
Amaretto Chocolate Cheesecake
Amaretto Chocolate Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheesecakes
Ingredients List
- -----------------------------------CRUST-----------------------------------
- 7 oz Amaretti (see note)
- 2 tb Granulated sugar
- 5 tb Sweet butter
- 1 oz Chocolate, unsweetened
- -(1 square)
Directions
FILLING
6 oz Chocolate, semisweet
7 oz Amaretti
4 oz Almond paste
1/3 c Amaretto liqueur
1/4 c Sugar, granulated
1 1/2 lb Cream cheese
-(room temperature)
4 lg Eggs
1/2 c Heavy cream
MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form
pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food
processor or blender. Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler, stirring
occasionally. Add the melted mixture to the Amaretti crumbs and sugar and
mix thoroughly. (Don't wash the double boiler; you'll be using it again in
a minute.)
Turn the mixture into the prepared pan. With your fingers, distribute it
evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat
to 350 degrees F. Partially melt chocolate in the top of a double boiler,
then uncover and stir until completely melted. Remove the top of the double
boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste
into small pieces, and beat on low speed with an electric mixer, while
gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set
aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar
and beat until smooth again. Add the almond paste-Amaretto mixture and beat
until thoroughly mixed. Add the melted chocolate and beat well again. Add
the eggs one at a time, beating at low speed until they are incorporated
after each addition. Add the heavy cream and beat until smooth. Add the
coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom crust.
Rotate the pan gently to level the batter. (Don't worry if the mixture
comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake any more;
it will become firm when chilled. The top of the cake is supposed to look
bumpy because of the large chunks of Amaretti. Let cool completely at room
temperature, then carefully remove the sides of the pan and refrigerate the
cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
NOTES:
6 oz Chocolate, semisweet
7 oz Amaretti
4 oz Almond paste
1/3 c Amaretto liqueur
1/4 c Sugar, granulated
1 1/2 lb Cream cheese
-(room temperature)
4 lg Eggs
1/2 c Heavy cream
MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form
pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food
processor or blender. Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler, stirring
occasionally. Add the melted mixture to the Amaretti crumbs and sugar and
mix thoroughly. (Don't wash the double boiler; you'll be using it again in
a minute.)
Turn the mixture into the prepared pan. With your fingers, distribute it
evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat
to 350 degrees F. Partially melt chocolate in the top of a double boiler,
then uncover and stir until completely melted. Remove the top of the double
boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste
into small pieces, and beat on low speed with an electric mixer, while
gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set
aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar
and beat until smooth again. Add the almond paste-Amaretto mixture and beat
until thoroughly mixed. Add the melted chocolate and beat well again. Add
the eggs one at a time, beating at low speed until they are incorporated
after each addition. Add the heavy cream and beat until smooth. Add the
coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom crust.
Rotate the pan gently to level the batter. (Don't worry if the mixture
comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake any more;
it will become firm when chilled. The top of the cake is supposed to look
bumpy because of the large chunks of Amaretti. Let cool completely at room
temperature, then carefully remove the sides of the pan and refrigerate the
cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
NOTES:
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