Amaretto-Amaretti Chocolate Cheesecake
Amaretto-Amaretti Chocolate Cheesecake comes together with Granulated Sugar Unsweetened, Sweet Butter, Semisweet Chocolate, Amaretto Liqueur Cream Cheese, and Granulated Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
재료
- 2 tbsp
- 5 tbsp
- 6 oz
- 1/3 cup
- 1/4 cup
- 1/2 cup
조리법 (미리보기)
- 1
Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep).
- 2
Grind the Amaretti very fine in a food processor or blender.
- 3
Mix with sugar in a mixing bowl.
- 4
Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
- 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.)
- 6
Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg.
- 7
F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
- 8
Remove the top of the double boiler and set aside to cool.
- 9
Break the Amaretti coarsely into a bowl and set aside.
- 10
Beat the cream cheese with an electric mixer until smooth.
- 11
Add the sugar and beat until smooth again.
- 12
Add the almond paste-Amaretto mixture and beat until thoroughly mixed.
- 13
Add the melted chocolate and beat well again.
- 14
Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
- 15
Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.
- 16
Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled.
- 17
The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
- 18
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.