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NB: Already a rich dessert, this cheesecake is made even more delicious by the addition of chocolate and amaretto. As cheesecakes are egg-based, it is very important to cook at a low-temperature and to store in the refrigerator.
Crust: 1.25 cups chocolate wafer crumbs, or 1 cup graham wafer crumbs & 0.25 cup cocoa 2 tablespoons sugar 0.25 cup melted butter
Filling: 16 oz. cream cheese 0.50 cup sugar 2 large eggs 6 oz. semisweet chocolate, melted and cooked. 0.50 teaspoon almond extract 1 teaspoon vanilla 0.33 cup amaretto 0.66 cup sour cream
Topping: 2 oz. semisweet chocolate 1 teaspoon shortening
Combine crumbs, sugar and melted butter and press into bottom and halfway up sides of greased 8-inch spirngform pan. Chill while making filling.
Beat cream cheese until smooth. Beat in sugar gradually. Beat in eggs one at a time at low speed. Add cooled chocolate, flavourings, amaretto and sour cream. Beat at low speed until thoroughly blended then pour into prepared pan.
Bake at 300 F [150 C] for 1 hour. Turn off heat and leave cake in oven for 1 hour longer. Cool in pan at room temperature, then chill for at least 24 hours in refrigerator.
For topping, melt chocolate with shortening and spread over top of cake.
The Harrowsmith Cookbook - Vol. 2
Vanessa Lewington - Timmins, Ontario