Saturday, April 17, 2010

Chocolate Amaretto Cheesecake

April 19 is National Amaretto Day, and I thought I'd get a jumpstart celebrating with this Chocolate Amaretto Cheesecake. I've adapted this receipe from Cooking Light. Try it. It's easy, and light--but not as light as the original recipe. Only impediment: You'll have to wait the 8 hours or so for it to chill.

Chocolate Amaretto Cheesecake

6-8 chocolate wafers
Cooking spray
1 cup sugar
1 cup low-fat cottage cheese
12 ounces low fat cream cheese (I like Philadelphia Cream Cheese)
6 tablespoons unsweetened Scharffen Berger cocoa
1/4 cup all-purpose flour (I like King Arthur Flour)
1/8 cup Amaretto
1 tbsp water
1 teaspoon vanilla
1/4 teaspoon salt
1 large egg
2 tablespoons dark chocolate chopped fine (or mini-chocolate chips)

Preheat oven to 300°.
Place wafers in a food processor, and pulse until coarsely ground. Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray.
Place sugar and next 8 ingredients (sugar through salt) in a food processor, and process until smooth.
Add egg, and process until blended.
Pour the cheese mixture into prepared pan, and sprinkle with finely chopped dark chocolate.
Bake at 300° for 55 minutes or until the cheesecake center barely moves when pan is touched.
Remove cheesecake from oven, and run a knife around outside edge.
Cool to room temperature.
Cover and chill at least 8 hours.


Nic said...

Now that's a good looking cheesecake! Mmmmm....

Janet Rudolph said...

Alas, not my's from Cooking Light, and I should have noted that. It does look like this, though, since it's got a puffy texture.

Mason Canyon said...

I didn't think you could improve on cheesecake, but to add Amaretto - Wow. This sounds great.

Thoughts in Progress

vallerose said...

I was expecting this one at book group last night. I suppose one can use whichever liqueur one likes best.

Janet Rudolph said...

Yes, most liqueurs will work, and I have other recipes posted for other types..

Anonymous said...

Been asked to make this cheesecake for a wedding cake (3 tIer) but don't know how to adjust quantities for different sizes - 8, 10, 12 inch. Can you help - would be very grateful!

Janet Rudolph said...

Sadly, I've never done it, but I'm sure you'll find what you're looking for on the Internet, and you can then adjust for this recipe. Sorry.