How To make Chocolate Amaretto Cheesecake (Make Ahead)

Chocolate Amaretto Cheese Cake

I made this as part of a larger dinner the links below. This was wonderful as the end of a Christmas Dinner but this delicious cheese cake can be enjoyed by any chocolate lover anytime of year.

6 chocolate wafers ; finely crushed
1 1/2 cups light process cream cheese product
1 cup sugar
1 cup 1% low-fat cottage cheese
1/4 cup unsweetened cocoa ; (total of 1/4 cup + 2 Tbsp.)
2 tablespoons unsweetened cocoa
1/4 cup all-purpose flour
1/4 cup amaretto
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg 2 tablespoons semisweet chocolate mini-morsels

@thetiltedcrowngourmet

0:00 Intro
0:40 Prep
1:47 Baking
3:03 Serving

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Mini White Chocolate Raspberry Cheesecake | White Chocolate Raspberry Cheesecake | Easy Cheesecake

These White Chocolate Raspberry Cheesecakes are so decadent and yummy! These are such an easy cheesecake recipe to make and it taste so delicious and looks super pretty!

Raspberry Swirl:
4 oz raspberries, fresh or frozen
1 1/2 tbsp sugar

Crust:
1 1/2 cups graham cracker crumbs
4 tbsp melted butter

Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 tbsp flour
1/4 sour cream, room temp
1/2 tsp vanilla
4 oz white chocolate, melted
2 eggs, room temp

Recipes:
Background Music: Warm Nights Lakey Inspired:

No Bake - Tiramisu Cheesecake, a sweet fusion!

You're going to love this no-bake tiramisu cheesecake, a coffee-flavored dessert that contains mascarpone cheese, sugar, cocoa powder, and ladyfingers
This is another version of the world famous tiramisu dessert, a sweet fusion between two dessert that i personally love: cheesecake and tiramisu'. A fusion that incorporate the essential flavours of a tiramisu, this no-bake cheesecake is also easy to prepare. ^_^
As always if you like the recipe please like the video and
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Ingredients :

500 gr mascarpone (1.1 pound - if you can't find it look at the description)
100 gr heavy cream ( 3.53 ounce )
130 gr sugar ( 4.59 ounce )
300 gr savoiardi (10.58 ounce )
250 gr coffee (8.82 ounce )
unsweetened cocoa powder
250 gr cream cheese (8.82 ounce )
10 gr gelatin ( 0.35 ounce )
100 gr butter ( 3.53 ounce )
6 eggs

----------- How to make a Savoiardi Crust ------------------


Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowl

take 100 gr (3.53 ounce) of butter, put it in a saucepan and melt it

once the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix well

Press the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes.

----------- How to Mascarpone Cream ---------------

separate the egg yolks from the egg whites

put the gelatin in abundant water for at least 10 minutes until is soft

in a mixing bowl put the yolk and begin to work it with an electric whisk
if you are not sure of the freshness and quality of the eggs you can always pasteurize the eggs ( see*)

add 1/2 of sugar at the time and let the yolks absorb it

work the yolks until they change color

add the mascarpone a little at the time beating with an electric whisk until it becomes smooth. Repeat the operation with the cream cheese

put the heavy cream in a saucepan, warm it on low heat and put the gelatin well drained from the water. Mix until the gelatin is well melted in the heavy cream

Add the heavy cream at the mixture a little at the time and continue to beat until the batter is creamy and smooth


------------ Assembly-------------------------

Cut the remaining savoiardi in half

take the springform pan from the fridge and pour half of the cream cheese mixture

Soak the savoiardi in the cold coffee for a few moments and distributed it on the cream pressing gently until you obtain a layer
pour another quarter of the cream. can happen that the savoiardi will rise a little, don't panic. Put the cake in the fridge for 20 minutes then press a little the savoiardi in the cream. Finally cover with the remaining cream cheese mixture

put the springform pan in fridge for at least 3 hour.

take off the cake collar and using a strainer dust the cheesecake with a dense layer of unsweetened cocoa powder.

That's all! if you have liked the recipe please subscribe, let this community grow and like the video, if you have any question feel free to ask.
See you next time and in the meanwhile Buon Appetito!!!

#tiramisu,
#cheesecake,
#cheesecake tiramisu,

00:00 Start
00:13 Ingredients
00:19 How to make a savoiardi crust
02:10 How to make Mascarpone Cream
05:09 Assembly
06:15 Tips
08:51 Final








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*To pasteurize egg yolks. Whip them with 65 gr sugar while you prepare the syrup with another 65 gr sugar and 45 gr of water. Wait for the syrup to reach 120° C. ( 248°F), then pour it very slowly over the whipped yolks, mixing the syrup well with the yolks
if you have a stand mixer and a food thermometer the operation it's pretty easy




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Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe

Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking

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For 6 mini cheesecakes (8 x 4 cm)

The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk

Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)

Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)

Extra raspberries and blueberries for garnish

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The Best Amaretto Cheesecake!

The best Amaretto Cheesecake! #Creamy Cheesecake #bestcheesecake #Amaretto #cheesecake #Soma #Spicysouthernkitchen.com #CurtisStone #Kitchenaid #HSN #RecipeAmateurinvestigator follow me on Facebook @RecipeAmateurInvestigator #cheesecake #amaretto

ITALIAN CHOCOLATE AND AMARETTO NO BAKE CAKE RECIPE - ItalianCakes USA

ITALIAN CHOCOLATE AND AMARETTO NO BAKE CAKE RECIPE - ItalianCakes USA
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If you are looking for a fresh and quick dessert, the Cold bo-bake Chocolate Cake and Amaretto is for you. For all chocolate lovers it is an ideal dessert, perfect also for a delicious breakfast. In addition to the intense taste of chocolate, this dessert has a strong note of Amaretto, thanks to a generous dose of Amaretto di Saronno.

Ingredients for the base:
250 gr of cocoa biscuits
2 tablespoons of bitter cocoa
60 gr of dark chocolate
60 gr of butter

Ingredients for the Amaretto filling:
150 ml of Amaretto di Saronno
2 tablespoons of instant coffee
250 gr of dark chocolate
6 yolks (120 gr)
100 gr of caster sugar
50 ml of water
5 egg whites (170 gr)
cocoa powder (as a garnish)

ItalianCakes USA: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.

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