Amaretto & Ghirardelli Chocolate Chip Cheesec Recipe
Recipe
Ingredients
CRUST
1 cup ghirardelli semi-sweet chocolate ch, ips
1 tbsp butter, unsalted
1 1/4 cup vanilla wafer crumbs
1/4 cup nuts, finely chopped
3 tbsp sugar, confectioners'
FILLING
24 oz cream cheese, softened
1 cup sugar
4 large egg, room temp
1/4 cup amaretto
2 tbsp cornstarch
1 tsp vanilla extract
1 cup ghirardelli semi-sweet chocolate ch, ips
TOPPING
2 cup sour cream, room temp
1/4 cup sugar
1 tsp amaretto
1/2 cup almonds, toasted sliced
Recipe
Preparation
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.
Servings:
12
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Food Tips of the Week
Diet hints and tips
In deciding on a diet, it is essential to attempt to lower your consumption of fat, salt and refined carbohydrates.
Some lower carbohydrate diet pointers:
* Use reduced carbohydrate chocolate bars for chocolate muffins.
If you have taken the time to convert your most popular chocolate chip cookie or chocolate muffins recipe using soya flour, you really shouldn't add in those high carbohydrate chocolate chips. Break up a reduced carbohydrate chocolate bar into tiny pieces and use that in its place.
* Make low carb bread crumbs for breaded foods.
Whilst you can buy reduced carbohydrate breadcrumbs, you can make them at home by simply using low carb bread. All you have to do is simply toast the reduced carbohydrate bread in the oven on a cookie sheet. Once it is quite hard and crispy, grind it up in your food processor or blender. Keep in an airtight jar or container.
Foods containing carotenes
(includes cilantro, kale and tomato puree)
These amazing healthy superfoods are rich in the carotenoids believed by nutritionalists play a key part in minimising the risk of cancer, specifically those cancers involving the lungs. Many also help you lose weight, so should be a part of every diet system.
Amaretto & Ghirardelli Chocolate Chip Cheesec Recipe Index from Recipes 4U
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