CHOCOLATE AMARETTO CHEESECAKE: National Amaretto Day

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 more 'heavy' 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)

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)

Chocolate Amaretto Cheesecake: National Amaretto Day

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, do it whole hog.

Chocolate Amaretto Cheesecake

Ingredients
6-8 chocolate wafers
Cooking spray
1 cup sugar
1 cup cottage cheese
12 ounces cream cheese
6 Tbsp DARK unsweetened Scharffen Berger cocoa
1/4 cup all-purpose flour (I like King Arthur Flour)
1/8 cup Amaretto
1 Tbsp water
1 tsp Madagascar vanilla
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 coarsely ground. 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.

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

Ingredients
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)

Preparation
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.