- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| Crumb crust | |||
| 1/4 | cup | butter | |
| 1 1/4 | cups | chocolate cookie crumbs | |
| 1/3 | cup | walnuts | or pecans, finely chopped |
| 2 | tablespoons | sugar | granulated |
| cheesecake | |||
| 4 | ounces | chocolate (semi-sweet) | semi/bittersweet |
| 12 | ounces | cream cheese | |
| 1/2 | cup | sugar | granulated |
| 1 | cup | sour cream | |
| 3 | large | eggs | beaten |
| 1/4 | cup | amaretto liquer | liqueur |
In a 9 inch quiche dish or round glass baking dish, melt butter at High for 1 minute.
Stir in crumbs, nuts and sugar until combined.
Press evenly to coat bottom and sides of dish.
Microwave crust at High for 2 minutes or until firm.
Set aside.
Place chocolate in a small bowl and microwave at Medium for 3 minutes or until melted.
Place cream cheese in a microwave safe mixing bowl and microwave at Medium for 2 minutes or until softened.
Add sugar and beat, using an electric mixer, until mixture is creamy.
Beat in sour cream and eggs, 1 at a time, until smooth.
Stir in melted chocolate and Amaretto until well combined.
Carefully pour mixture into crumb crust.
Place baking dish on an inverted plate in microwave oven.
Microwave, uncovered at Medium for 16 - 20 minutes or until nearly set in the centre.
Let stand on countertop until cool, then refrigerate for at least 8 hours or overnight before serving.
For an *impressive* presentation, serve with sliced strawberries and top with Amaretto-flavoured whipped cream.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Out of the many products available on the market today claiming to extend the life of foods how many of them really work? The two that really stand out as being effective are Debbie Meyer Green Bagsâ„¢, which are probably the best known, and eggstrafreshÂ...
This is an excellent quick and easy to make recipe. I added a one ince cube piece of fresh grated ginger and a few drops of sesame oil to the liqud. We also used low-sodium soy-sauce. Great when served with rice as pictured.