Wednesday, April 19, 2017

Chocolate Amaretto Cheesecake

Today is National Amaretto Day. Amaretto is a sweet, almond-flavored Italian liqueur. Interestingly enough it isn't always made from almonds. It's primarily made from apricot pits and spices. The original version was made in Saronno, Italy. Amaretto is Italian for "a little bitter." Here's a link to a Homemade Amaretto recipe from Chow.com.

I love this recipe for Chocolate Amaretto Cheesecake. I've adapted this recipe from Cooking Light, but I've added 'less' light ingredients. My feeling, if you're going to do it, go all the way.

Chocolate Amaretto Cheesecake

Ingredients
6-10 chocolate wafers
Cooking spray
1 cup sugar
1 cup cottage cheese
12 ounces cream cheese
6 Tbsp DARK unsweetened cocoa
1/4 cup all-purpose flour
1/8 cup Amaretto
1 Tbsp water
1 tsp vanilla extract
1/4 tsp salt
1 large egg
2 Tbsp dark chocolate chopped fine (or mini-chocolate chips)

Directions
Preheat oven to 300°

Crust
Place wafers in food processor, and pulse until coarse crumbs. Sprinkle crumbs into bottom of  8-inch spring form pan coated with cooking spray.

Cheesecake
Place sugar and next 8 ingredients (sugar through salt) in food processor, and process until smooth.
Add egg, and process until blended.
Pour cheese mixture into prepared pan, and sprinkle with finely chopped dark chocolate.
Bake at 300° for 55 minutes or until cheesecake center barely moves when pan is touched.
Remove cheesecake from oven, and run knife around outside edge.
Cool to room temperature.
Cover and chill at least 8 hours.

Topping Ideas
Fresh Fruit (strawberries or raspberries)
Cherries soak in Rum
Whipped Cream (or Amaretto Whipped Cream)

3 comments:

Patti Phillips said...

Love the idea of using amaretto for the chocolate cheesecake. I've never used cottage cheese in a cheesecake. How does it change the texture?

Janet Rudolph said...

The cottage cheese makes it lighter..but I would use all cream cheese..richer and better texture.

Patti Phillips said...

Good to know, thanks. :-)