I reckoned an Amaretto flavour (a sweet, almond-flavoured, Italian liqueur) would work well, so decided to pair it with dark chocolate too. With amaretti biscuits in the base and a sticky toffee sauce this was lush! The filling was so light and delicious, rather like a mousse in texture. Definitely on my all time fav’s list.
Print recipe Amaretto and Dark Chocolate Baked Cheesecake
Amaretto and Dark Chocolate Baked Cheesecake
275g crushed biscuits, I used a mix of amaretti and digestives
140g melted butter
300g cream cheese (full fat)
250g mascarpone (full fat)
100g dark chocolate, melted but slightly cooled
100g soft brown sugar
2 tbsp Amaretto
3 eggs, beaten
25g plain flour
50g soft brown sugar
3 tbsp double cream
3 tbsp Amaretto
18cm/7″ round, deep (mine is 8cm deep) loose bottom pan lightly greased
Preheat oven 150°C (Fan 130°C) GM 3
- Place the crushed biscuits in a mixing bowl, add the melted butter and mix well. Tip the mix into the prepared tin, press down and even out using the back of a metal spoon, take the mixture carefully up the sides of the pan as well as across the base.
- Place this in the fridge to firm up for at least 30 minutes.
- In the bowl of your mixer or a mixing bowl, place the cream cheese, mascarpone, sugar, sieved flour, & Amaretto. Mix until everything has combined well. Add the eggs in 3 additions, mixing between each. The mixture can look a bit lumpy at this stage, don’t worry just keep beating and it will go lovely and smooth and creamy.
- Fold in the melted dark chocolate with a large metal spoon. It will have a speckly appearance. Spoon this mixture on top of the biscuit base and spread it out evenly, it almost completely filled my cake tin. Place the tin onto a baking tray and bake for 1 hour -1 hour 20 minutes. It’s cooked when the top is firm but there’s still a slight “wobble” in the middle.
- Remove from the oven when it’s cooked and allow it to cool completely in the tin. Place the cheesecake (still in the tin) in the fridge and chill for at least 2 hours. It will shrink away slightly from the sides, this makes it easier to remove from the tin.
- While the cheesecake is chilling you can make the sauce. In a small saucepan place the butter and sugar, heat it gently. Stir it constantly until it’s all melted and the sugar is no longer grainy, a small balloon whisk is very handy for this. Turn up the heat to bring the sauce to a gentle boil for about 2 minutes, it will start to thicken slightly.
- Remove it from the heat and keep stirring, add the cream and Amaretto then stir it through. Set the sauce aside to cool, it will thicken as it cools and can be used warm or cold with the cheesecake.
- When you are ready to serve, carefully remove the cheesecake from the tin. Drizzle with some of the sauce and put the rest of the sauce in a jug to be added later if you want more. Add grated chocolate or amaretti biscuits to decorate. ♥
The sauce is also fabulous with ice cream and waffles and over cake, so making double the quantity is always a good idea! It will keep for a week or so in the fridge.