Crockpot Chocolate and Amaretto Cheesecake RecipeOrigin: Britain Period: Traditional |
Ingredients:
For the Crust: 
Crockpot Chocolate and Amaretto Cheesecake Preparation:Method:Combine all the crust ingredients in a bowl then pat into the base of an 18cm diameter springform cake tin. Beat together the ricotta cheese, cream cheese and sugar in a bowl until smooth then add the eggs and whipping cream and beat vigourously until pale and creamy (about 4 minutes). Add the amaretto, 45g cocoa powder, flour and vanilla extract and beat for about 1 minute more, until thoroughly combined. Stir-in the chocolate chips and pour the mixture into the cake tin. Place the cheesecake on a rack in a slow cooker (crock pot) then cover and cook on high for about 3 hours. Turn the crockpot off and allow the cheesecake to stand for about 90 minutes, or until cool enough to handle. Allow to cool thoroughly before removing the pan sides then chill before serving. When ready to serve dust the top with 1 tbsp cocoa powder. |
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