amaretto chocolate cheesecake

How To Make amaretto chocolate cheesecake

• Step 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).
• Step 2
  Grind the Amaretti very fine in a food processor or blender.
• Step 3
  Mix with sugar in a mixing bowl.
• Step 4
  Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
• Step 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.)
• Step 6
  Turn the mixture into the prepared pan.
• Step 7
  With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
• Step 8
  Refrigerate while you prepare the filling.
• Step 9
  MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees.
• Step 10
  Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
• Step 11
  Remove the top of the double boiler and set aside to cool.
• Step 12
  Break the Amaretti coarsely into a bowl and set aside.
• Step 13
  Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
• Step 14
  Beat until thoroughly mixed and set aside.
• Step 15
  Beat the cream cheese with an electric mixer until smooth.
• Step 16
  Add the sugar and beat until smooth again.
• Step 17
  Add the almond paste-Amaretto mixture and beat until thoroughly mixed.
• Step 18
  Add the melted chocolate and beat well again.
• Step 19
  Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
• Step 20
  Add the heavy cream and beat until smooth.
• Step 21
  Add the coarsely broken Amaretti and stir gently only to mix.
• Step 22
  Turn into the prepared pan, pouring the mixture over the bottom crust.
• Step 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.)
• Step 24
  Bake 45 minutes.
• Step 25
  It will seem soft and not done, but don\'t bake any more; it will become firm when chilled.
• Step 26
  The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
• Step 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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