Amaretto Chocolate Cheesecake1
By Just A Pinch KitchenCrew
- 7 oz
- 2 Tbsp
- granulated sugar
- 5 Tbsp
- sweet butter
- 1 oz
- unsweetened chocolate, one square
- 6 oz
- semisweet chocolate
- 7 oz
- 4 oz
- almond paste
- 1/3 c
- amaretto liqueur
- 1/4 c
- 1/2 lb
- cream cheese, room temperature
- 4 large
- 1/2 c
- heavy cream
How to Make Amaretto Chocolate Cheesecake
- 1MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep).
- 2Grind the Amaretti very fine in a food processor or blender.
- 3Mix with sugar in a mixing bowl.
- 4Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
- 5Add 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.)
- 6Turn the mixture into the prepared pan.
- 7With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
- 8Refrigerate while you prepare the filling.
- 9MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees.
- 10Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
- 11Remove the top of the double boiler and set aside to cool.
- 12Break the Amaretti coarsely into a bowl and set aside.
- 13Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
- 14Beat until thoroughly mixed and set aside.
- 15Beat the cream cheese with an electric mixer until smooth.
- 16Add the sugar and beat until smooth again.
- 17Add the almond paste-Amaretto mixture and beat until thoroughly mixed.
- 18Add the melted chocolate and beat well again.
- 19Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
- 20Add the heavy cream and beat until smooth.
- 21Add the coarsely broken Amaretti and stir gently only to mix.
- 22Turn into the prepared pan, pouring the mixture over the bottom crust.
- 23Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)
- 24Bake 45 minutes.
- 25It will seem soft and not done, but don't bake any more; it will become firm when chilled.
- 26The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
- 27Let 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.