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    Amaretto Amaretti Chocolate Cheesecake

    Source of Recipe


    List of Ingredients


    INGREDIENTS (Serves 16)

    7 oz Amaretti (see note)
    2 Tbsp granulated sugar 1 oz unsweetened
    chocolate (1 square)
    5 Tbsp sweet butter

    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


    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.


    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.





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