Amaretto almond cheesecake has a chocolate crust. This easy cake makes an elegant presentation. It may also be frozen.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- Chocolate base:
- 1/2 cup Crisco shortening
- 3 ounces sweetened chocolate squares
- 1-1/4 cup granulated sugar
- 1 teaspoon vanilla
- 3 eggs
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup toasted sliced almonds
- .
- Filling:
- 8 ounces cream cheese; softened
- 1/2 cup sifted icing sugar
- 1/2 cup amaretto liqueur
- 2 cups whipping cream
- 1/2 cup toasted sliced almonds
Preparation:
Chocolate base:
Melt Crisco shortening and chocolate in saucepan on low heat, stirring until smoothly blended. Remove from heat and add sugar, vanilla, and eggs. Beat well.
Combine flour, baking powder, salt and almonds. Add to chocolate mixture, stirring until well blended.
Spread in greased 9 x 9-inch springform pan.
Bake at 350 degrees F (180C) for 20 to 25 minutes. Do not overbake. Cool completely.
Filling:
Beat cream cheese and icing sugar in small bowl at medium speed of electric mixer until light and fluffy. Gradually add amaretto liqueur, beating until smooth. Whip cream to soft peaks. Reserve some for garnish, if desired.
Fold remaining cream into cheese mixture.
Spread over cooled base. Chill cheesecake 3 hours or overnight. Garnish with toasted almonds and/or reserved whipped cream.
Hint: Try other liqueurs in place of Amaretto liqueur. Torte freezes well.
Yield: 10 servings
Recipe Source: Crisco® Shortening
Reprinted with permission.
Melt Crisco shortening and chocolate in saucepan on low heat, stirring until smoothly blended. Remove from heat and add sugar, vanilla, and eggs. Beat well.
Combine flour, baking powder, salt and almonds. Add to chocolate mixture, stirring until well blended.
Spread in greased 9 x 9-inch springform pan.
Bake at 350 degrees F (180C) for 20 to 25 minutes. Do not overbake. Cool completely.
Filling:
Beat cream cheese and icing sugar in small bowl at medium speed of electric mixer until light and fluffy. Gradually add amaretto liqueur, beating until smooth. Whip cream to soft peaks. Reserve some for garnish, if desired.
Fold remaining cream into cheese mixture.
Spread over cooled base. Chill cheesecake 3 hours or overnight. Garnish with toasted almonds and/or reserved whipped cream.
Hint: Try other liqueurs in place of Amaretto liqueur. Torte freezes well.
Yield: 10 servings
Recipe Source: Crisco® Shortening
Reprinted with permission.
