Don't miss another issue…      Subscribe

Decadent Amaretto Chocolate Cheesecake


Decadent Amaretto Chocolate Cheesecake recipe













Trans-fat Free


7 ounces amaretti (almond-flavored wafer cookies)
2 tablespoons sugar
5 tablespoons butter, unsalted
1 ounce unsweetened chocolate
(1 square)
6 ounces semi-sweet chocolate
null, null
7 ounces amaranth flour
4 ounces almond paste
cup amaretto liqueur
¼ cup sugar
1 ½ pounds cream cheese
(room temperature)
4 large eggs
½ cup heavy whipping cream


MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2½ 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.

MAKE FILLING: Adjust rack ⅓ up from the bottom of the oven and preheat to 350℉ (180℃). 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.


* not incl. in nutrient facts

Add review





Problem with this recipe. No amaretti listed in ingredients for filling, yet instructions say to 'break them coarsely into a bowl'.

about 12 years ago


amaranth should not be an ingredient in this recipe. The second 7 ounce ingredient should be an additional 7 ounces of amaretti..the cookies, to break up and add to the filling.

almost 12 years ago

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 35571% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 175mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 15g
Vitamin A 17% Vitamin C 1%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed