Amaretto and Ghirardelli Chocolate Chip Cheesecake RecipeOrigin: America Period: Traditional |
Ingredients:
For the Crust: 
Amaretto and Ghirardelli Chocolate Chip Cheesecake Preparation:Method:Begin by preparing your cake tin. Lightly butter the base and sides of a 22cm diameter springform cake tin. Trim a circle of cardboard 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 aluminium foil, leaving a 5cm overhang all the way around the edge. Carefully attach the side of the springform cake tin so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan then lightly butter the foil covered bottom and side of the pan. Now prepare the base. Combine the chocolate and butter in the top of a bain-marie (double boiler) over hot (but not simmering) water. Stir until melted and completely mixed then reove from the heat and allow to cool until tepid before mixing with the crumbs, nuts and sugar until completely combined. Press the resultant mixture into the base of the prepared pan, ensuring that the crust extends at least 3cm up the sides of the pan. Set aside to cool and harden as you prepare the filling. For the filling, beat the cream cheese in a bowl until soft then add the sugar and continue beating until smooth. Now add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the cornflour, vanila extract and Amaretto and beat once more until smooth. Finally add the chocolate chips and stir to mix. Pour the resultant filling into the prepared crust and level the top with a rubber spatula. Transfer to an oven pre-heated to 170°C and bake for about 55 minutes, or until a knife inserted into the centre of the cake emerges cleanly. Remove from the oven (do not turn off) and set aside to cool for 5 minutes. In the meantime, prepare the topping. Whisk together the sour cream, sugar and Amaretto in a large bowl then pour over the top of the cheesecake and smooth with a spatula. Return to the oven and bake for a further 5 minutes then take out of the oven and set on a wire rack to cool completely. Cover with clingfilm (plastic wrap) and refrigerate over night. To serve, remove the sides of the pan, scatter the toasted almonds over the top and slice into wedges. |
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