Amaretto Chocolate Cheesecake
For Crust:
7 ounces Amaretti
1 ounce Chocolate, unsweetened, 1 square
2 tablespoons granulated sugar
5 tablespoons sweet butter
For Filling:
6 ounces chocolate, semisweet
1 1/2 pounds cream cheese
7 ounces Amaretti
4 ounces Almond paste
4 large eggs
1/3 cup Amaretto liqueur
1/2 cup heavy cream
1/4 cup sugar, granulated
Directions:
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.
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.
