How To make Amaretto Amaretti Chocolate Cheesecake
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This is adapted from Maida Heatter's Book of Great Chocolate Desserts, (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request. INGREDIENTS (Serves 16) CRUST 7 oz Amaretti (see note)
2 Tbsp granulated sugar 1 oz unsweetened
chocolate (1 square) 5 Tbsp sweet butter
FILLING 6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur 1 1/2 lb cream cheese
at room temperature 1/4 cup granulated sugar
4 eggs (large or extra-large)
1/2 cup heavy cream
PROCEDURE (CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 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. PROCEDURE (FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. 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 Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. RATING Difficulty: moderate to hard. Time: 30 minutes preparation, 45minutes baking, overnight cooling. Precision: measure ingredients carefully. USENET Cookbook 6 Feb 87 -- CONtrIBUTOR: Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA
How To make Amaretto Amaretti Chocolate Cheesecake's Videos
Almond Amaretto Cheesecake 16 9
RECIPE:
Almond Amaretto Cheesecake is a rich, decadent dessert with a graham cracker crust and a creamy, amaretto and almond-flavored filling. Top this homemade cheesecake with an easy homemade almond amaretto sauce, and watch it disappear!
Torta fredda all'amaretto (la prepari in 5 minuti!)
Se, come me, amate il sapore intenso e particolare degli amaretti, la torta fredda all'amaretto è ciò che fa per voi!
E' una torta senza cottura, fresca, cremosa e semplicissima nella realizzazione.
E' ideale per una golosissima pausa estiva ma la sua eleganza e leggerezza la rendono adatta anche nelle occasioni particolari.
Presenta un guscio realizzato con biscotti sbriciolati che racchiude un soffice e cremoso ripieno a base di panna e latte condensato.
Provatela e sarete rapiti dalla sua irresistibile bontà????????????
INGREDIENTI
Ingredienti per 6-8 persone
Per la base:
200g di biscotti secchi
100g di burro fuso
Per la crema:
300ml di panna da montare
3 cucchiai di latte condensato
30ml di liquore all'amaretto
1 cucchiaino di estratto di vaniglia
1 pacco di amaretti
Per la decorazione:
8 amaretti interi
Cioccolato fondente q.b.
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Chocolate Amaretto Cheesecake!!!
Chocolate Amaretto Cheesecake!!!
White Chocolate Amaretto Cheesecake
Here is a fabulous white chocolate cheesecake which is absolutely delicious, easy to make and stunningly elegant! Great for a party of holiday treat!
Ingredients:
4 bricks cream cheese (room temperature)
4 eggs
1 cup sugar
1 heaping spoon sour cream
2 teaspoons pure vanilla extract
1/3 cup melted white chocolate (highest quality)
Butter for pan
Graham crumbs for pan
Almond slices - pan roasted
Dark chocolate - melted for scribble effect
Cheesecake freddo agli amaretti
Benvenuti in ARTEDELLETORTE in questo video vi farò vedere il procedimento per realizzare una cheesecake agli amaretti.
Se il video sarà di vostro gradimento e vorrete vedere le mie prossime ricette/creazioni, ISCRIVETEVI al mio canale e lasciate un bel mi piace :) Un saluto da ARTEDELLETORTE.
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Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons Attribuzione 4.0.
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Amaretto Cheesecake | Delish
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INGREDIENTS
FOR THE CRUST
1 1/2 c. Nilla Wafers, crushed
6 tbsp. butter, melted
1/3 c. sugar
Pinch kosher salt
FOR THE FILLING
4 8-oz. bars cream cheese, softened
1 1/2 c. sugar
3 tbsp. cornstarch
4 large eggs
1/3 c. amaretto liqueur
1 tsp. pure vanilla extract
FOR THE TOPPING
1/3 c. brown sugar
2 tbsp. butter
3 tbsp. heavy cream
1/2 tsp. salt
1 c. slivered almonds
DIRECTIONS
1. Preheat oven to 325º and butter an 8 or 9 springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.
2. In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.
3. Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
4. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.
5. Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.
6. Spoon topping over cheesecake and serve.
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