Chocolate amaretto cheesecake is a delicious dessert that can definitely cap off a perfect meal. Amaretto is a sweet Italian liqueur made of almond or apricot pits. It is often added to coffee or cocktails and even soda. At times it is added to desserts to give them a sort of nutty and fruity flavor that is unexplainably good.
2 cups crushed digestive biscuits
1 tablespoon cocoa powder, sifted
90g unsalted butter, melted
4 egg yolks
1 teaspoon vanilla extract
1 cup caster sugar
150g cream chees
1/4 cup amaretto
1/4 cup plain flour
1/2 cup whipped cream
3 egg whites
200g dark chocolate, chopped
Preheat the oven to 160C and grease a 23” spring form pan with butter and line it inside out with foil.
Combine the biscuits, butter and cocoa in a medium sized bowl and mix well. After, put the biscuit mixture onto the base and the sides of the pan. Use a spatula to press the mixture firmly to pack it. Refrigerate for 10-15 minutes to let it set.
Place the sugar, egg yolks, vanilla, flour, cream cheese and amaretto in a food processor or electric mixer. Process it for 2 minutes or until the mixture is smooth. Transfer the mixture to a large bowl. Fold in the whipped cream.
Beat the egg whites until soft peaks form and then fold it into the cheese mixture. Add half of the chocolate and mix. Place the amaretto cheesecake mix into the prepared crust. Place the spring form pan in a baking dish. Pour hot water into the dish until it reaches half of the spring form pan. Bake it for 1 hour or until the cheesecake sets. Remove it from the oven and let it cool completely for 20-30 minutes. Refrigerate for at least an hour.
Put the remaining chocolate in a dry bowl over a pan of simmering water or a double broiler to melt it. Let it cool slightly and drizzle it over the cheesecake. Serve chilled.
Photo Courtesy Of: Marcus Jeffrey