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How To make Amaretto Chocolate Cheesecake
CRUST:
7 oz Amaretti (see note)
2 T Granulated sugar
5 T Sweet butter
1 oz Chocolate, unsweetened
-(1 square) FILLING:
6 oz Chocolate, semisweet
7 oz Amaretti
4 oz Almond paste
1/3 c Amaretto liqueur
1/4 c Sugar, granulated
1 1/2 lb Cream cheese
-(room temperature) 4 lg Eggs
1/2 c Heavy cream
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 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: * 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. * 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. : Difficulty: moderate to hard. : Time: 30 minutes preparation, 45 minutes baking, overnight cooling. : Precision: measure ingredients carefully. : Jan Wolitzky : AT&T Bell Laboratories, Murray Hill, New Jersey, USA : ihnp4!mhuxd!wolit : Copyright (C) 1986 USENET Community Trust
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For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
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The BEST Tiramisu Cheesecake Recipe!! With Mascarpone, Coffee & Amaretto
FULL RECIPE HERE:
What can make a cheesecake even better?! A 'Tiramisu' cheesecake with tiramisu whipped cream! This cheesecake is loaded with mascarpone, Amaretto and coffee and tastes like a slice of heaven! It's the perfect dessert for a special occasion!
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Amaretto cheesecake
Blog post on recipe can be found here:
No Bake Chocolate Cheesecake | 6 ingredients! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢½ cup melted butter
▢300 grams Oreo cookies with filling (1 regular pack, 25 cookies)
▢200 grams good quality chocolate (or about 1 ¼ cups chocolate chips)
▢1 ½ cups heavy whipping cream divided, cold
▢750 grams cream cheese (24 oz or 3 packages), room temperature
▢255 grams powdered sugar (2 cups)
Instructions
In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
Press the crust mixture firmly into the bottom of the pan and about ½ up the sides. Set aside.
In a medium bowl, combine chocolate and ½ cup cream. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and melted chocolate, and beat on low speed until combined.
In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture with a spatula or an electric mixer on low.
Spread into the prepared crust, cover, and refrigerate for at least 6 hours or overnight. Slice and serve with whipped cream or as desired.
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!
The Best Amaretto Cheesecake!
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