Amaretto Chocolate Cheesecake1
By Just A Pinch KitchenCrew
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2 Tbspgranulated sugar
5 Tbspsweet butter
1 ozunsweetened chocolate, one square
6 ozsemisweet chocolate
4 ozalmond paste
1/3 camaretto liqueur
1/2 lbcream cheese, room temperature
1/2 cheavy cream
How to Make Amaretto Chocolate Cheesecake
- 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.
- 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.