Skill required: Cheesecake Lover/Baker
Crust:7 ounces Amaretti
1 ounce unsweetened chocolate (1 square)
3 tablespoons butter
Filling: 6 ounces semisweet chocolate
7 ounces Amaretti
4 ounces almond paste
1/3 cup Amaretto liqueur
1 1/2 lb low fat cream cheese at room temperature
1/4 cup granulated sugar
3 learge eggs
1/2 cup heavy/thick cream
1. Crust: Butter only the sides of a 9-inch spring-form pan (2.5 to 3 inches deep).
2. Grind the Amaretti very fine, in a food processor or blender.
3. Melt chocolate & butter in the top of a double boiler, stir occasionally (or use a pyrex bowl in the microwave).
4. Add the melted mixture to the Amaretti crumbs & mix thoroughly. (Do not wash the double boiler; you'll be using it again.)
5. Turn the mixture into the prepared pan.
6. With your fingers, distribute it evenly on the bottom and press down into a very firm/compact layer.
7. Refrigerate while you prepare the filling.
1. Filling: Adjust the rack 1/3 up from the bottom of the oven and preheat to 350 degrees F.
2. Partially melt the chocolate in the top of a double boiler (or microwave), then uncover and stir it, until completely melted.
3. Remove the top of the double boiler & set aside to cool.
4. Break the Amaretti coarsely into bowl and set aside.
5. Cut almond paste into small pieces, and beat on low speed with an electric mixer.
6. Gradually add the Amaretto liqueur. Beat until it is thoroughly mixed, and set aside.
7. Beat the cream cheese with an electric mixer until it is very smooth.
8. Add the sugar and once again beat until smooth.
9. Add the almond paste, Amaretto mixture & beat until thoroughly mixed.
10.Add the melted chocolate and beat well again.
11.Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
12.Add the heavy cream and beat until smooth.
13.Add the coarsely broken Amaretti & stir gently only to mix.
14.Turn it into the prepared pan, now pouring the mixture over the bottom crust. Then proceed to rotate pan gently to level the batter. Do not worry if the mixture comes close to the top; it will not go over.
15.Bake for 45 min. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
16.Cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
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