THE LAST APPRENTICE
DESSERT
CHOCOLATE AMARETTO CHEESECAKE
This has been a favorite everywhere I go. I use a little creamed Ricotta Cheese in the mix as it really brings up the flavor. My cooking technique is to bake this for 60 minutes maximum at 300 degrees then turn off the oven, open the oven door a crack, and let the cheesecake rest in the oven for at least two hours. I always cover the cheesecake with plastic wrap before putting it in the refrigerator to prevent it from absorbing any other "flavors". Allow the cheesecake to warm up a little before serving to bring out the flavor.
| Cream Cheese |
2 cups |
| Ricotta Cheese |
1 cup pureed in food processor |
| Sour Cream |
1 cup |
| Eggs |
3 each |
| Amaretto |
1 oz. |
| Sugar |
1 1/2 cups |
| Vanilla |
2 teaspoons |
| Almond Extract |
1 teaspoon |
| Graham Cracker Crumbs |
1 2/3 cups |
| Butter |
2/3 stick |
| Cocoa Powder |
1/2 cup, semi-sweet |
Puree Ricotta Cheese in a food processor until creamy. Bring cream cheese and eggs to room temperature.
Make crust in Spring Form pan by adding 1/2 cup sugar to Graham Cracker Crumbs and stiring in the butter. Press the crust mixture into bottom and sides of pan. Set aside.
Combine cream cheese, ricotta cheese and remaining sugar in a mixing bowl and mix on high speed till combined. Add eggs, ONE AT A TIME, to the cheese mixture and continue beating until smooth and creamy. Mix in Amaretto, vanilla, almond extract and cocoa powder. Blend in sour cream at low speed. Pour mixture into the spring form pan and place in a pre-heated 300 degree oven for 60 minutes. Turn oven off and open the door a crack. Allow cheesecake to sit in oven with the door part way open for two more hours. Remove from oven, cover cake with plastic wrap and refrigerate. Remove from refrigerator at least 1 hour before serving.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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