How To make Amaretto Amaretti Chocolate Cheesecake
***** NONE *****
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. INGREDIENTS (Serves 16) CRUST 7 oz Amaretti (see note)
2 Tbsp granulated sugar 1 oz unsweetened
chocolate (1 square) 5 Tbsp sweet butter
FILLING 6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur 1 1/2 lb cream cheese
at room temperature 1/4 cup granulated sugar
4 eggs (large or extra-large)
1/2 cup heavy cream
PROCEDURE (CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 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. PROCEDURE (FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. 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. NOTES 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. RATING Difficulty: moderate to hard. Time: 30 minutes preparation, 45minutes baking, overnight cooling. Precision: measure ingredients carefully. USENET Cookbook 6 Feb 87 -- CONtrIBUTOR: Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA
How To make Amaretto Amaretti Chocolate Cheesecake's Videos
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Chocolate Amaretto Pudding | Gennaro Contaldo
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Amaretti Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 695
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Making Amaretto Cheesecake
Join me for this totally-not-filmed-3-months-ago baking video!
Real talk though, this cheesecake was so good. I think it might be my favorite cheesecake I’ve ever made. Fair warning, it only freezes well for about a month. Afterwards, the glaze becomes dry and flakes off, losing its great taste and texture. The actual cheesecake part is still fine and safe to eat, just tastes like it’s topped with dry baking chocolate.
Music by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Cheesecake agli AMARETTI - No Bake AMARETTO Cheesecake
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I dolci senza cottura sono ideali per chi vuole realizzare dei dessert freschi ed in modo veloce, soprattutto nelle giornate più calde. La cheesecake gli amaretti, realizzata in questo caso senza cottura, sarà quindi perfetta per coloro che amano i dolci che non richiedono una passaggio in forno e che quindi si potranno preparare più velocemente, servendoli dopo il riposo in frigo.
In questo caso una base realizzata con amaretti sbriciolati viene arricchita da una crema fresca e golosa, resa ancora più particolare della presenza delle gocce di cioccolato. Un dolce facile da preparare ma che saprà stupire i vostri ospiti con la sua semplicità e la sua cremosità, unita al sapore intenso ed irresistibile degli amaretti. Vediamo quindi come procedere ed in quali varianti poter realizzare questo dolce.
Trovi la ricetta completa qui:
Torta fredda all'amaretto (la prepari in 5 minuti!)
Se, come me, amate il sapore intenso e particolare degli amaretti, la torta fredda all'amaretto è ciò che fa per voi!
E' una torta senza cottura, fresca, cremosa e semplicissima nella realizzazione.
E' ideale per una golosissima pausa estiva ma la sua eleganza e leggerezza la rendono adatta anche nelle occasioni particolari.
Presenta un guscio realizzato con biscotti sbriciolati che racchiude un soffice e cremoso ripieno a base di panna e latte condensato.
Provatela e sarete rapiti dalla sua irresistibile bontà????????????
INGREDIENTI
Ingredienti per 6-8 persone
Per la base:
200g di biscotti secchi
100g di burro fuso
Per la crema:
300ml di panna da montare
3 cucchiai di latte condensato
30ml di liquore all'amaretto
1 cucchiaino di estratto di vaniglia
1 pacco di amaretti
Per la decorazione:
8 amaretti interi
Cioccolato fondente q.b.
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