Amaretto Chocolate Cheesecake
CRUST
7 oz Amaretti (Amaretti are Italian almond-flavored wafer cookies.)
2 tb Granulated sugar
5 tb 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 springform 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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