Amaretto Chocolate Cheesecake

This delighful Amarreto Chocolate Cheesecake was adapted from Maida Heatter's "Book of Great Chocolate Desserts," (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983.

If you ever find yourself in front of a firing squad, this makes an unbeatable last request...

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.

Difficulty: moderate to hard. : Time: 30 minutes preparation, 45 minutes baking, overnight cooling. : Precision: measure ingredients carefully. Here is the recipe...

CRUST Ingredients

7 oz Amaretti (see note)

2 T Granulated sugar

5 T Sweet butter

1 oz Chocolate, unsweetened - 1 square

FILLING Ingredients

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

To Make The 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.

How To Make The 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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How To Keep a Cheesecake From Cracking | ireallylikefood

At 16 I made my first baked cheesecake — chocolate amaretto — and stubbornly ignored the instructions to bake the foil-wrapped springform pan in a roasting pan of hot water. That was crazy talk. ... Recipe: Raspberry New York Cheesecake ...

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How to Fix Your Cheesecake: A Troubleshooting Guide

Cheesecakes are simple and should be problem free, but occasionally, they arise. We've been baking cheesecakes - and teaching classes - for many years. These are the questions that we hear.

"What's the easiest way to make crumbs for my crust?"

Lots of folks use a food processor; we don't bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we're in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers.

"I have lumps in my cheesecake. How do avoid those?"

The lumps are probably tiny lumps of cream cheese that didn't get broken up in mixing. To avoid that, beat the cream cheese and sugar together before adding other ingredients. In this creaming, the sugar crystals cut through the cream cheese breaking up any pieces. Sugar dispersed in the cream cheese melts upon baking further dissolving any lumps.

If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above the melt point. With your mixer running, drizzle the hot chocolate into the batter. With the chocolate hotter, it will disperse before setting up.

"I bake my cheesecake for the time specified in the recipe and the center is still soft. What am I doing wrong?"

It's likely you're doing nothing wrong. Baking times are the most problematic part of any recipe. Consider them estimates only. There are a number of factors that can affect your baking time.

- The temperature in your oven may be wrong (calibrated temperatures are seldom right).
- The depth of the batter affects the time.
- A dark pan bakes faster than a light one.
- A cold your batter takes longer to bake.

Don't worry about the time and just bake it until it done. (See the next question.)

"How do I tell when my cheesecake is done?"

There are three ways. You can gently shake the cheesecake. If only the center is still jiggly, it's done. This is not very precise but with practice, you can get good with this method.

The most common way is to stick a knife in the batter about one-inch from the center. If it's done, it will come out clean.

The most precise way to tell when a cheesecake is done is with an insta-read thermometer . Stick the probe in the center of the cheesecake and see what it reads. A cheesecake is done when the internal temperature reaches 170 degrees. That's when the proteins in the eggs coagulate.

"How do I stop my cheesecake from cracking?"

This is the question that we hear most of all. Cracks don't affect taste and most cheesecakes are served with a topping so no one knows of the cracks. But we know that cracks are still a concern.

There may be a number of reasons for cracks:

- Too much air incorporated into the filling may cause cracks.
- Too much baking time will over bake the filling and is a common cause of cracks.
- Uneven baking may be a cause. If you are using light gauge, reflective pans, consider switching to heavier gauge, dark pans.
- Too high of heat may cause cracking. Consider baking at 325 degrees instead of at 350 degrees.
- It your cheesecake cools too rapidly, it may develop cracks. Don't let your cheesecake cool in a draft.

Cheesecakes with starch in the filling are less prone to cracking.

"My crusts crumble when I try to serve my cheesecake. What am I doing wrong?"

More than anything else, the butter in the crust holds the crust together. Make sure there is enough butter, at least four tablespoons. Make sure the butter is well mixed with the crumbs. And compress the crumbs together so that the crust is firmly compacted. You can do that with a heavy mug or pastry tamper.

Always cut and serve your cheesecake cold. That way the butter is a solid. If the cheesecake gets too warm, the butter melts and the crust will crumble.

Baking a crust is not necessary but it does tend to hold the crust together. The sugar melts in baking and tends to hold things in place once it cools and sets.

"I always seem to muck up my slices when I cut my cheesecake. What's the best way to cut a cheesecake?"

Use the right knife, a sharp, thin-bladed knife. Don't use a serrated knife as filling and crumbs tend to stick to the serrations.

Cut with a downward pressure, dragging the knife as little as possible. After each cut, wash and dry the knife so that you have a clean blade slicing through the cheesecake.

"My slices seem to stick to the base and it's hard to remove them. Is there an easy way to neatly remove my slices?"

Yes. Take a wet dish towel and heat it in the microwave. Set the base with the cheesecake on the hot towel. The hot towel will soften the butter in the crust and allow the slices to slide off without sticking.

It helps to have a springform pan with a smooth base.

About the author: Dennis is the president of The Prepared Pantry. He is a well-known author who writes articles, recipes, and books. The Prepared Pantry is a kitchen store with spring form pans including his favorite Candy Apple Red Silicone pan. For more information, see the "The Cheesecake Recipe Cookbook" for free instructions, recipes, and e-books. Visit is site at: http://www.preparedpantry.com/Cheesecake-recipes.htm

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Cheesecake Tips - Taste of Home Magazine

Cheesecake may brown unevenly or crack while baking. Here's how to avoid these problems.

Cream Cheese Pound Cake

Ingredients
3/4 lb Butter
3 c Sugar, granulated
1/2 lb Cream cheese
6 lg Eggs
3 c Cake flour, sifted
1/4 t Salt
1 1/2 t Almond extract
1 t Vanilla extract

Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each.

Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish
and remove the tube pan. If you wait too long, it will stick.

Enjoy one of the best pound cakes ever!

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In the Jewish religion there is a holiday called Shavuot. One of the customs or traditions associated with this holiday is eating dairy foods such as cheesecake. I'd like to share a few very simple cheesecake recipes with you.

This first recipe is a basic cheesecake:

Basic Cheesecake

Ingredients
16 ounces of cream cheese, softened
8 ounces of sour cream
1/2 cup sugar
1 teaspoon vanilla
8 ounces of Cool Whip
1 graham cracker crust (ready made)

Mix together the cream cheese, sour cream, sugar and vanilla. After it's mixed well, add in the Cool Whip. Pour into pie crusts and chill. If you like fruit on top, you can add cherry pie filling for a wonderful flavor.

We happen to love pumpkin in my house. We always look forward to winter as we know pumpkin pie and pumpkin bread will soon be in our kitchen. This is a simple pumpkin cheesecake recipe using canned pumpkin:

Pumpkin Cheesecake

Ingredients
1 graham cracker crust (ready made)
1 egg yolk (to brush the pie crust)
16 ounces of cream cheese, softened
2 eggs
3 /4 cup sugar
1 can of pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger

Brush the pie crust with the egg yolk. Bake at 350 degrees for 5 minutes. Mix together the cream cheese, sugar and eggs. Your filling should be smooth and without lumps. We use an electric mixer to do this. Add in the pumpkin, cinnamon and ginger. Mix well. Pour pumpkin mixture into the pie crust and bake about 45 minutes. Middle should be set. Allow to cool and then refrigerate for several hours. Cut and serve.

We also love lemon. This is one of the simplest lemon cheesecake recipes I've ever seen:

Lemon Cheesecake Recipe

Ingredients
1 graham cracker crust (ready made)
8 ounces cream cheese, softened
1 package instant lemon pudding
2 cups milk

Mix the cream cheese with 1/2 cup of the milk. Your mixture should be creamy. Add in the remaining milk and the pudding. Mix about one minute with an electric mixer. Pour into crust and refrigerate several hours.

And finally, what would Shavuot be without chocolate cheesecake?

Chocolate Cheesecake

Ingredients
1 graham cracker crust (ready made)
8 ounces cream cheese, softened
1 package instant chocolate pudding
1 1/2 cups milk
1/2 teaspoon vanilla
Chocolate chips

In a blender, mix together the cream cheese, pudding, milk and vanilla. Pour filling into pie crust. Generously sprinkle chocolate chips on top of the pie. Chill several hours and serve.

Shavuot truly is known as the "cheesecake holiday." I hope you enjoy these easy to make recipes.

Audreys mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com.

Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko. http://EzineArticles.com/?Cheesecake---Holiday-Cheesecake-Recipes&id=3968248

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Directions:
Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

Directions:
Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening; lightly flour.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost rectangle or fill and frost layers with Cream Cheese Frosting.

Filling:
1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract

Topping:
3/4 cup Sour cream
1/4 cup Powdered sugar

Directions:
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

WHITE TRUFFLE SAUCE
1 (6 ounce) package white chocolate (white baking bar) -- chopped
2 tablespoons margarine or butter
1/2 cup whipping (heavy) cream

Directions:
Heat oven to 275º. Lightly grease springform pan, 9 × 3 inches. Beat cream cheese and vanilla on medium speed in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate; pour into pan.

Bake about 1 hour 15 minutes or until center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate about 3 hours or until chilled. Meanwhile, prepare White Truffle Sauce.

Remove cheesecake from side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries. Refrigerate any remaining cheesecake.

WHITE TRUFFLE SAUCE:
Heat baking bar and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.

Directions:
1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.

Serve with a generous portion of whipped cream on top.

Serves 8.