*  Exported from  MasterCook Mac  *
                       Amaretto Chocolate Cheesecake
 Recipe By     : <arlenes@holly.ColoState.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      oz            Amaretti (see note)
    2      tb            Granulated sugar
    5      tb            Sweet butter
    1      oz            Chocolate, unsweetened
    6      oz            Chocolate, semisweet
    7      oz            Amaretti
    4      oz            Almond paste
      1/3  c             Amaretto liqueur
      1/4  c             Sugar, granulated
    1 1/2  lb            Cream cheese (room temperature)
    4                    lg Eggs
      1/2  c             Heavy cream
   MAKE CRUST:  Butter the sides only (not the bottom) of a 9-inch spring-form
   pan (about 2 1/2 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 1/3 up from the bottom of the oven and preheat
   to 350 degrees F. 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.
   *  This is adapted from Maida Heatter’s “Book of Great Chocolate Desserts,”
   (Knopf 1980).  It won me a blue ribbon at the Martha’s Vineyard
   Agricultural Exhibition and Fair in 1983. If you ever find yourself in
   front of a firing squad, this makes an unbeatable last request.
   *  Amaretti are Italian almond-flavored wafer cookies.  They are usually
   sold in metal tins with the wafers wrapped in packages of two inside the
   tin. You can also buy Amarettini, which are the same flavor but much
   smaller and not individually wrapped. Since you're going to grind some of
   the wafers and break the others into chunks, it doesn't matter which size
   you start with. One brand is Amaretti di Saronna, Lazzaroni & Co.
   *  This is an expensive cake, both in terms of the cost of the ingredients
   ($15-$20) and the number of calories.
   : Difficulty:  moderate to hard.
   : Time:  30 minutes preparation, 45 minutes baking, overnight cooling.
   : Precision:  measure ingredients carefully.
   : Jan Wolitzky
   : AT&T Bell Laboratories, Murray Hill, New Jersey, USA
   : ihnp4!mhuxd!wolit
   : Copyright (C) 1986 USENET Community Trust
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