Amaretto-amaretti chocolate cheesecake

"that cheesecake has ruined me to any other cheesecake, it was amazing!"

In all truth, I think this is my new favorite dessert... I have a hard time picking favorites... but this one... it has won the title! Sweet, creamy, not too heavy, a little chocolate, almond paste and amaretto... *drooool* oh yeah baby.

The original recipe came from The Gourmet Chocolate Club. It's a very very HEAVY hitter, obviously I lightened it up a bunch, still not healthy by any means haha but I think the full on version would have been too rich for me. This version makes me happy to think about... seriously just thinking about it makes me happy... is there something wrong with me?? :D Plus no one had a clue it was a lightened up version... again not to say it's by any means healthy... just healthier then the original.


Amaretto-amaretti chocolate cheesecake
Lightened up by me, original from The Gourmet Chocolate Club

The Crust
1/2 of the batch of Amaretti (or 7oz store bought)
1 oz of unsweetened chocolate (1 square.)
3 Tbsps. butter


The Filling
6 oz of semisweet chocolate
1/2 of the batch of Amaretti (or 7oz store bought)
4 oz of almond paste
1/3 cup of Amaretto liqueur
1 1/2 lb of 1/3 less fat cream cheese at room temperature (next time I'll try subbing 1/2 lb of fat free cream cheese in there)
2 Tbs Splenda (or 1/4 cup of granulated sugar)
3 eggs (large) (next time I'm going to use egg white only and whip them up a bit first)
1/2 cup of heavy/thick cream (maybe try 1/2 and 1/2 next time)

Crust: Butter only the sides of a 9-inch spring-form pan (2.5 to 3 inches deep). Then grind the Amaretti very fine, in a food processor or blender. Then melt chocolate & butter in the top of a double boiler, stir occasionally (I used a pyrex bowl in the microwave). Then add the melted mixture to the Amaretti crumbs & mix thoroughly. (Do not wash the double boiler; you'll be using it again in a min.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly on the bottom and press down into a very firm/compact layer. Refrigerate while you prepare the filling.

Filling: Adjust the rack 1/3 up from the bottom of the oven and preheat to 350 degrees. F.

Partially melt the chocolate in the top of a double boiler (microwave for me), then uncover and stir it, until completely melted. Remove the top of the double boiler & set aside to cool. Break the Amaretti coarsely into bowl and set aside. Cut almond paste into small pieces, and beat on low speed with an electric mixer, gradually adding the Amaretto liqueur. Beat until it is thoroughly mixed, and set aside.
Beat the cream cheese with an electric mixer until it is very smooth. Then add the sugar and once again beat until smooth.
Add the almond paste_Amaretto mixture & 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.
Then add the coarsely broken Amaretti & stir gently only to mix. Turn it into the prepared pan, now pouring the mixture over the bottom crust. Then proceed to rotate pan gently to level the batter. [Do not worry if the mixture comes close to the top; it will not go over.] Bake for 45 min. 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. Cool completely at room temp., 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.

I made this at John's with an old school hand mixer that was not happy when I tried to use it on the almond paste haha... So be prepared for some elbow greece if you don't have a stand mixer, it would take much less time with a kitchenaid.

I seriously already want to make this again, I need an excuse to make it again??? Hmmm it's Thursday... maybe I should make cheesecake!