Cost per recipe $25.00 view details
- 20 x amaretti macaroons or possibly 3/4 c graham cracker crumbs
- 2Â 1/2 ounce (1/2 c) blanched, toasted almonds or possibly hazelnuts
- 2 Tbsp. sugar
- 2 ounce unsalted butter, melted
- 4 ounce semisweet chocolate
- 1 lb semi or possibly bittersweet chocolate
- 1Â 1/2 c. cream
- 3 Tbsp. dutch process cocoa
- 3 Tbsp. instant espresso pwdr (optional)
- 1 c. sugar
- 1/2 c. rum (or possibly 3/4 to 1 c Frangelico or possibly Irish cream)
- 4 lrg Large eggs, lightly beaten
- 2 lb cream cheese at room temperature
- Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375 degrees (F).
- Process the macaroons in a food processor or possibly blender till they are about as fine as graham cracker crumbs. Transfer the crumbs to a mixing bowl and process the nuts and sugar together till rather fine. Mix the nuts with the macaroon crumbs. Add in the melted butter and stir to moisten the crumbs proportionately.
- Turn the crumb mix into the bottom of a 9 inch springform pan. Spread the crumbs proportionately over the bottom of the pan with your fingertips and then press down firmly to create a compact crust. Bake for 8 min then set aside to cold.
- When cold, set the pan in the freezer to refrigeratethe crust.
- Meanwhile, cut the chocolate into small pcs and place it in the top of a double broiler over hot water on low heat. Stir frequently till melted and smooth. Pour the melted chocolate over the chilled crust and quickly spread it with the bottom of a spoon til it covers the crust, stopping 1/4 inch away from the edge. Brush melted butter onto the sides of the pan and return to the freezer.
- Preheat the oven to 350 degrees.
- Cut the chocolate for the filling into small pcs and place them in the top of a double boiler over hot water on low heat. Let cook till almost completely melted and then stir till smooth. Remove from the double boiler and set aside.
- Scald 1/2 c of the cream over medium heat. When a skin forms on top of the cream, strain or possibly sift in the cocoa and espresso pwdr. Whisk till smooth and cook for a few min, stirring constantly, till slightly thickened. Stir in the rum and the remaining cream and set aside.
- Beat the cream cheese til it is soft and fluffy, scraping the beaters once during the process. Add in the sugar and beat, scraping the bowl occasionally, till the mix is smooth. Add in the chocolate and then the cream mix while beating the mix on low speed. Continue beating till completely smooth, scraping the bowl occasionally. Add in the Large eggs and beat just til incorporated.
- Remove the pan from the freezer and wrap it in two layers of aluminum foil.
- Place the pan inside a larger, shallow pan. Pour the filling into the pan and rotate it gently to level the filling. Place the pan in the oven. Before closing the door, pour 1/2 to 1 inch of water into the larger pan.
- Bake the cheesecake for one hour (the cake won't be set all the way but will still move rather liquidly when moved). Turn off the oven and let the cake stand for an hour in the oven with the door open slightly.
- Remove the cake from the oven and remove the springform pan from the larger pan. Remove the foil and let the cheesecake sit till it has cooled to room temperature. Refrigeratethe cake, uncovered, overnight before cutting it.
- The cheesecake may be glazed with seedless fruit preserves which have been melted and then boiled to reduce slightly. Brush the glaze over the top and sides of the cake. Serve topped with whipped cream.
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|Amount Per Recipe||%DV|
|Recipe Size 2569g|
|Calories from Fat 6713||75%|
|Total Fat 779.17g||974%|
|Saturated Fat 439.83g||1759%|
|Trans Fat 0.0g|
|Total Carbs 462.26g||123%|
|Dietary Fiber 101.7g||339%|