Amaretto Chocolate Cheesecake Preparation:

Method:

Grind the amaretti biscuits very finely in a food processor then set aside. Meanwhile, cobmine the chocolate and butter in the top of a bain-marie (double boiler) and heat until melted and combined, stirring occasionally. In a bowl, combine the melted mixture and the amaretti crumbs then turn into a 22cm diameter springform pan (about 7cm deep) that's been well buttered on the sides (do not butter the base). Using your fingertips spread the mixture evenly over the base of the pan then press down into a firm, compact,layer. Set aside to chill in the refrigerator as you prepare the filling.

For the filling, partially melt your chocolate in the bain-marie then take off the heat and stir until completely melted then set aside to cool. Breakthe amaretti biscuits coarsely in a bowl and set aside. Cut the marzipan into small pieces, add to your electric mixer and beat on low speed whilst gradually adding the Amaretto liqueur. Beat until thoroughly combined then set aside. Beat the cream cheese until smooth then add the eggs, one at a time, beating thoroughly to combine after each addition. Add the double cream to the mixture and, once more, beat until smooth then add the sugar and beat until completely dissolved.

Now add the marzipan and Amaretto mixture and beat until thoroughly combined before adding the chocolate and beating well once more. Finally add the coarsely-broken amaretti biscuits and stir gently to mix. Take the pan out of the refrigerator and turn the filling mix into this. Level the top of the batter then transfer to an oven pre-heated to 170°C and bake for about 45 minutes (the cake will look soft and not completely done at this stage, but it firms up when chilled). Set aside to cool completely to room temperature then transfer to the refrigterator to chill over night. The following day, remove the sides of the pan, decorate with chocolate shavings and serve.