Amaretto Chocolate Chip Cheesecake Recipes

CHOCOLATE AMARETTO CHEESECAKE

Steps:

• TO MAKE CRUST:.
• Mix all ingredients and press on bottom of 9-inch springform pan. Bake 10 minutes at 325 degrees F.
• TO MAKE CHEESECAKE:.
• After pre-baking the crust, decrease oven temperature to 275 - 300 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
• Gather all ingredients to quickly make the filling after melting the chocolate.
• Melt chocolate with cream in a small sauce pan on low heat, stirring frequently. Set aside while you make the filling.
• Beat cream cheese until fluffy on low speed. Beat eggs in, one at a time (do not overbeat). Incorporate vanilla, orange juice and zest, liquor, and melted chocolate. Finally, beat in the flour on the lowest speed of your mixer.
• Pour into prepared pan and drag a butter knife in repeated "S" shapes into the batter to lift air bubbles to the surface. Sprinkle the chocolate chip on top.
• Bake for about 1 - 1.5 hours (varies with oven temperatures), watching very closely without opening the oven door. Turn off oven when the sides look firm and the center is still wobbly. Run a knife under hot water and carefully drag around the cheesecape to loosen the sides from the pan. Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator. Flavors peak after about 24-36 hours of refrigeration.
• After the cheesecake is cool, whip the cream, adding powdered sugar as necessary to sweeten. Using a pastry bag fitted with a large star tip, pipe the whipped cream in "stars" around the edges of the cake.

CHOCOLATE AMARETTO CHEESECAKE

Steps:

• melt chocolate, set aside and let cool.
• preheat oven to 300°F.
• mix crust ingredients and press into a 7-8 inch springform pan.
• beat cream cheese until smooth, add sugar gradually, beat in eggs one at a time.
• add cooled chocolate and remaining ingredients.
• pour filling on to crust.
• bake at 300F for 60 min, turn oven off and let sit in oven for another 60 minute.

AMARETTO & CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Make the crust: Position a rack in the center of the oven and preheat to 375 degrees.
• 2. Lightly butter the bottom and side of a 9 x 3\" round springform pan.
• 3. Trim a 9\" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
• 4. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2\" overhang all the way around the edge.
• 5. Carefully attach the side of the springform so as not to tear the foil.
• 6. Wrap the foil overhang halfway up the side of the springform pan.
• 7. Lightly butter the foil covered bottom and side of the springform pan.
• 8. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently until smooth.
• 9. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
• 10. In a large bowl, stir together the crumbs, nuts and sugar until combined.
• 11. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
• 12. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1\" up the side of the pan.
• 13. Set aside.
• 14. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
• 15. One at a time, beat in the eggs, beating well after each addition.
• 16. Beat in the liqueur, cornstarch and vanilla until smooth.
• 17. Stir in the chocolate chips.
• 18. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
• 19. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center.
• 20. Cool for 5 minutes.
• 21. Do not turn off the oven.
• 22. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
• 23. Bake for 5 minutes longer.
• 24. Cool the cheesecake completely on a wire rack.
• 25. Cover with plastic wrap and refrigerate overnight.
• 26. Remove the side of the pan and sprinkle the top with the almonds.

NO-BAKE CHOCOLATE AMARETTO CHEESECAKE

Steps:

• If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter. Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate. Place on a waxed paper-lined pan. Chill until set.
• Beat the cream cheese and brown sugar together until smooth.
• Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes. Stir over low heat until the gelatine dissolves.
• Blend the warm gelatin into the cheese mixture.
• Beat the whipping cream until soft peaks form. Fold into the gelatin and cheese mixture. Reserve 1 cup of this mixture.
• Melt the 6 squares of chocolate and let cool. Fold the chocolate into the remaining cheese mixture. Reserve 1/2 cup of this mixture.
• Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan.
• Spread the remaining chocolate cheese mixture into the prepared pan. Spread reserved plain cheese mixture evenly on top. Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture. Swirl with a knife to create marbled effect.
• Chill for at least 4 hours.
• Garnish, if desired, with chocolate curls or whole blanched almonds. Let your imagination take you away!

CHOCOLATE AMARETTO CHEESECAKE

Steps:

• For crust: Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.
• For Cheesecake: In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Remove 3/4 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside. Stir amaretto and almond extract into the remaining mixture.
• Pour half the amaretto mixture over the crust. Spoon half of the cocoa mixture over the amaretto mixture. Pour remaining amaretto mixture over the cocoa mixture. Top with remaining cocoa mixture. Using a knife and without disturbing the crust, swirl the blade through the batter to create the marble effect.
• Bake at 425 F for 10 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
• For Topping: In small bowl beat whipping cream and amaretto with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with chocolate covered almonds.
• Chill till serving time.