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Recipe: Amaretto And Ghirardelli Chocolate Chip Cheesecake
Similar Categories: Amaretto, Ghirardelli, Chocolate, Chip, Cheesecake
Crust:
1 c Ghirardelli semi-sweet chocolate chips
1 tb Butter, unsalted
1 1/4 c Vanilla wafer crumbs
1/4 c Nuts; finely chopped
3 tb Sugar, confectioners'
Filling:
24 oz Cream cheese; softened
1 c Sugar
4 lg Egg; room temp
1/4 c Amaretto
2 tb Cornstarch
1 ts Vanilla extract
1 c Ghirardelli semi-sweet chocolate chips
Topping:
2 c Sour cream; room temp
1/4 c Sugar
1 ts Amaretto
1/2 c Almonds, toasted sliced
Make the crust: Position a rack in the center of the oven and preheat
to 375 degrees F. Lightly butter the bottom and side of a 9 x 3" round
springform pan. Trim a 9" cardboard cake circle so that it fits snugly
within the curved lip of the bottom of the springform pan. 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. Carefully
attach the side of the springform so as not to tear the foil. Wrap the
foil overhang halfway up the side of the springform pan. Lightly
butter the foil covered bottom and side of the springform pan. In the
top of a double boiler over hot, not simmering, water, melt the
chocolate chips with the butter, stirring frequently, until smooth.
Remove the top part of the double boiler from the bottom and cool the
chocolate mixture until tepid. In a large bowl, stir together the
crumbs, nuts and sugar until combined. Add the chocolate mixture and
using a fork, stir together the chocolate and crumbs, until combined.
Press the mixture evenly into the bottom of the prepared pan, making
sure that the crust extends 1" up the side of the pan. Set aside.
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. One at a time, beat in the eggs,
beating well after each addition. Beat in the liqueur, cornstarch and
vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake
filling into the prepared pan and smooth the surface with a rubber
spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife
comes out clean when inserted near the center. Cool for 5 minutes. Do
not turn off the oven.
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. Bake for 5 minutes longer. Cool the cheesecake completely on
a wire rack. Cover with plastic wrap and refrigerate overnight. Remove
the side of the pan and sprinkle the top with the almonds.
1 c Ghirardelli semi-sweet chocolate chips
1 tb Butter, unsalted
1 1/4 c Vanilla wafer crumbs
1/4 c Nuts; finely chopped
3 tb Sugar, confectioners'
Filling:
24 oz Cream cheese; softened
1 c Sugar
4 lg Egg; room temp
1/4 c Amaretto
2 tb Cornstarch
1 ts Vanilla extract
1 c Ghirardelli semi-sweet chocolate chips
Topping:
2 c Sour cream; room temp
1/4 c Sugar
1 ts Amaretto
1/2 c Almonds, toasted sliced
Make the crust: Position a rack in the center of the oven and preheat
to 375 degrees F. Lightly butter the bottom and side of a 9 x 3" round
springform pan. Trim a 9" cardboard cake circle so that it fits snugly
within the curved lip of the bottom of the springform pan. 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. Carefully
attach the side of the springform so as not to tear the foil. Wrap the
foil overhang halfway up the side of the springform pan. Lightly
butter the foil covered bottom and side of the springform pan. In the
top of a double boiler over hot, not simmering, water, melt the
chocolate chips with the butter, stirring frequently, until smooth.
Remove the top part of the double boiler from the bottom and cool the
chocolate mixture until tepid. In a large bowl, stir together the
crumbs, nuts and sugar until combined. Add the chocolate mixture and
using a fork, stir together the chocolate and crumbs, until combined.
Press the mixture evenly into the bottom of the prepared pan, making
sure that the crust extends 1" up the side of the pan. Set aside.
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. One at a time, beat in the eggs,
beating well after each addition. Beat in the liqueur, cornstarch and
vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake
filling into the prepared pan and smooth the surface with a rubber
spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife
comes out clean when inserted near the center. Cool for 5 minutes. Do
not turn off the oven.
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. Bake for 5 minutes longer. Cool the cheesecake completely on
a wire rack. Cover with plastic wrap and refrigerate overnight. Remove
the side of the pan and sprinkle the top with the almonds.
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