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How To make Amaretto& Ghirardelli Chocolate Chip Cheesecake
CRUST:
1 c Ghirardelli semi-sweet
-chocolate chips 1 T Butter, unsalted
1 1/4 c Vanilla wafer crumbs
1/4 c Nuts finely chopped
3 T Sugar, confectioners'
:
FILLING 24 oz Cream cheese :
softened
1 c Sugar
4 lg Egg -- room temp
1/4 c Amaretto
2 T Cornstarch
1 t Vanilla extract
1 c Ghirardelli semi-sweet
-chocolate chips TOPPING:
2 c Sour cream -- room temp
1/4 c Sugar
1 t Amaretto
1/2 c Almonds, toasted sliced
Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.
How To make Amaretto& Ghirardelli Chocolate Chip Cheesecake's Videos
Recipe Roulette Rattlesnakes and Cheesecake Brownies
Ingredients for Rattlesnake shots:
3 parts Amaretto
2 parts Kaluha
1 part Milk
Layer in shot glass starting with Amaretto, then Kaluha, and top with milk. Pour each over a spoon one at a time to keep liquids from mixing.
Ingredients for Cheesecake Brownies:
1/4 cup Butter
2.5 oz Baking Chocolate
6 tbs All-Purpose Flour (sifted)
1/8 tsp Baking Powder
1/8 tsp Salt
2 Eggs
1 Egg Yolk
1/2 cup Brown Sugar
2 tbs Cold Coffee
6 oz Cream Cheese (softened)
1/2 cup Powdered Sugar
1. Melt butter and chocolate in a small saucepan on low heat. Stir occasionally. Remove from heat when it's all melted.
2. In a small mixing bowl, combine flour, baking powder, and salt. Set aside.
3. Crack the two eggs into a large mixing bowl. Add the egg yolk from the third egg. Add brown sugar and beat with hand mixer until thick and billowy (about 4 minutes).
4. Fold in chocolate mixture and then flour mixture. Transfer 1/3 cup batter to small bowl for topping. Set aside.
5. Transfer remaining batter into greased 8X8-inch pan. Refrigerate until firm, about 15 minutes.
6. Preheat oven to 325 F.
7. For the topping, combine cream cheese and powdered sugar. Add cold coffee and brownie batter that had been set aside. Combine together. Spread over chilled batter.
8. Bake for 30 minutes until sides of brownie are puffed and center stays firm when pan is gently shaken.
Cómo hacer el mejor brownie del mundo | Bien Tasty
Brownies suaves, brownies con mucho chocolate, brownies perfectos.
En este video te damos todos los tips, hacks y consejos que no sabías que necesitabas para que tus brownies estén siempre a la perfección. ¿Ya te los sabías?
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Using TWO different types of chocolate, this decadent dessert is perfect for the holidays!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Rum Balls
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: about 2 dozen rum balls
Ingredients
8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt
Directions
Preheat the oven to 350 degrees F.
Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
Cook’s Note
Cook's Note: These are so good nestled in a cookie tin of sprinkles and fished out, one by one, like little chocolate treasures. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies that often take center stage during the holidays. This is that one easy chocolate candy you want. You can make these with double the vanilla and no rum if avoiding alcohol. Don't like salt in your chocolate? Simply omit.
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network