amaretto chocolate cheesecake

How To Make amaretto chocolate cheesecake

• 1

  MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep).
• 2

  Grind the Amaretti very fine in a food processor or blender.
• 3

  Mix with sugar in a mixing bowl.
• 4

  Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
• 5

  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.)
• 6

  Turn the mixture into the prepared pan.
• 7

  With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
• 8

  Refrigerate while you prepare the filling.
• 9

  MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees.
• 10

  Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
• 11

  Remove the top of the double boiler and set aside to cool.
• 12

  Break the Amaretti coarsely into a bowl and set aside.
• 13

  Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
• 14

  Beat until thoroughly mixed and set aside.
• 15

  Beat the cream cheese with an electric mixer until smooth.
• 16

  Add the sugar and beat until smooth again.
• 17

  Add the almond paste-Amaretto mixture and beat until thoroughly mixed.
• 18

  Add the melted chocolate and beat well again.
• 19

  Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
• 20

  Add the heavy cream and beat until smooth.
• 21

  Add the coarsely broken Amaretti and stir gently only to mix.
• 22

  Turn into the prepared pan, pouring the mixture over the bottom crust.
• 23

  Rotate the pan gently to level the batter. (Don\'t worry if the mixture comes almost to the top; it won\'t run over.)
• 24

  Bake 45 minutes.
• 25

  It will seem soft and not done, but don\'t bake any more; it will become firm when chilled.
• 26

  The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
• 27

  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.
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