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    Amaretto Chocolate Cheesecake

    Source of Recipe


    List of Ingredients


    7 oz Amaretti (see note)
    2 tb Granulated sugar
    5 tb Sweet butter
    1 oz Chocolate, unsweetened
    -(1 square)
    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.





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