Recipe: Ruth Pretty’s Baked Chocolate and Amaretto Cheesecake
This indulgent cheesecake is not only pretty, but worth every single calorie.
Recipe: Ruth Pretty
Serves – 8-12
220g (1 packet) chocolate digestive biscuits
80g (6-7) plain digestive biscuits
120g unsalted butter (melted but not boiled)
100g 70% dark chocolate (tablet roughly chopped)
750g cream cheese (at room temperature) (not easy spread or low fat)
200g (1 cup) sugar
30ml (2 tbsp) amaretto
Preheat oven to 160°C.
Place chocolate digestive biscuits and plain digestive biscuits into bowl of a food processor fitted with a metal blade. Process till biscuits are crumbed.
Pour melted butter into biscuit crumbs and process till well combined.
Press crumb mixture onto base and sides of a 20cm diameter spring-form (or loose-bottomed) 6cm deep cake tin. Bring crumbs three-quarters of the way up the sides of the tin. To set the base place in refrigerator or freezer while you make the filling, or overnight.
Place chocolate into a bowl and sit bowl over a pot one-quarter filled with water. Use a pot the bowl fits snugly into. Simmer on a gentle heat till chocolate is just melted. Remove from heat and stir till chocolate is entirely melted.
Place cream cheese and sugar into a bowl of a food processor fitted with a metal blade. Using pulse button process till smooth. You may need to scrape down the sides halfway through the process. Do not over-mix, as the cream cheese will break down and become runny and the cheesecake will crack during baking. Add eggs, one at a time, processing between each addition.
Remove 1½ cups of cream cheese mixture and place into a bowl. Add melted chocolate and whisk till completely combined. Set aside.
Add amaretto to the mixture remaining in the food processor and pulse to combine. Pour half of the amaretto cream cheese mixture into prepared tin. Spoon half of the chocolate mixture on top and, using a skewer, swirl the two mixtures together. Repeat with remaining mixtures. Do not smooth the top.
Place cheesecake into preheated oven and bake for 30-35 minutes till centre is bouncy to the touch and mixture wobbles when tin is gently shaken.
Remove cheesecake from oven and place directly onto bench to cool for at least 4 hours. Transfer cheesecake to refrigerator till it is completely cold, or preferably overnight. It will keep covered in refrigerator for up to three days.
To serve: Remove sides from tin and slide cheesecake onto a serving platter and portion.