How To make Amaretto Cheesecake Delite
CHOCOLATE COOKIE CRUST:
1 1/2 c Chocolate cookie crumbs
3 tb Chopped almonds
2 tb Soy oil
OR :
2 Cookie crumb crusts
- chocolate, ready-to-serve GLAZED ALMOND TOPPING:
2 tb Sugar
3/4 c Sliced almonds
AMARETTO FILLING:
10 1/2 oz Pkg. lite soft silken tofu
16 oz Lower fat cream cheese
- softened 3 tb EQUAL measure -- OR...
36 -EQUAL packets -- OR...
1 1/2 c -Sugar
6 Egg whites
4 Whole eggs
1/4 c Amaretto
2 tb Vanilla
In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan. Using an electric mixer, combine tofu and cream cheese until smooth. Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts. Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate. Serves 16. *1/2 cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination. First Place, Desserts Category - Cooking with Ohio's Soy Foods Ohio State Fair Recipe Contest Developed by Jacqueline DeMatteis-O'Brien Reprinted with permission from the Indiana Soybean Development Council.
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Amaretto Dessert | Easy To Make | Lenetti
Thank you for watching, I hope you enjoy :) For questions comment below and we will answer as soon as possible. Please support us with Like, Share, and Subscribe for more videos. We will post every week a new recipe. Lots of LOVE!!
Lenetti
INGREDIENTS
100g Biscuits
50g Butter
1 TBSP Nescafe
2 TBSP Sugar
50ml Water
2 TBSP Amaretto
80g Instant Vanilla Pudding
200ml Milk
1 TBSP Almond Syrup
250ml Cream 32%+ (Cream)
150ml Cream 32%+ (Chocolate)
50g Drak Chocolate
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Ingredients:
For the crust:
170g (6oz) Ladyfingers (Savoiardi biscuits)
75g (5 Tbsp) Butter, melted
1 teaspoon Cocoa powder
1/2 teaspoon Coffee
For the filling:
2¼ cups (500g) Mascarpone cheese
1¼ cups (150g) Powdered sugar
1 teaspoon Vanilla extract
3/4 cup (180ml) Heavy cream, cold
1½ cups (360ml) Brewed espresso
8g Gelatin powder + 40ml cold water
Ladyfingers (Savoiardi biscuits)
Cocoa powder for dusting
Directions:
1. Make the crust: In a food processor or a Ziploc bag crush the Savoiardi biscuits, cocoa powder and coffee into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Pour hot coffee into large shallow dish, set aside to cool.
4. In a large bowl mascarpone cheese, vanilla extract and powdered sugar until soft and smooth. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Pour half of the cheesecake mixture over the crust, then dip each ladyfinger in the cold coffee for 1-2 seconds. Arrange one layer of soaked biscuits over the cheesecake layer. Then, pour the remaining cheesecake mixture and spread evenly.
7. Refrigerate overnight or for at least 6 hours.
8. Just before serving, dust with cocoa powder.
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