-CRUST-
20 Amaretti macaroons -or-
3/4 c Graham cracker crumbs
2 1/2 oz Blanched; toasted almonds or
-hazelnuts (1/2 cup)
2 tb Sugar
2 oz Unsalted butter; melted
4 oz Semisweet chocolate
FILLING
1 lb Semi or bittersweet
-chocolate
1 1/2 c Cream
3 tb Dutch process cocoa
3 tb Instant espresso powder
-(optional)
1 c Sugar
1/2 c Rum -or-
3/4 -(up to)
1 c Frangelico or irish cream
4 lg Eggs; lightly beaten
2 lb Cream cheese at room
-temperature
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Adjust a rack one-third up from the bottom of the oven and preheat the oven
to 375 degrees (F).
Process the macaroons in a food processor or blender until they are about
as fine as graham cracker crumbs. Transfer the crumbs to a mixing bowl and
process the nuts and sugar together until rather fine. Mix the nuts with
the macaroon crumbs. Add the melted butter and stir to moisten the crumbs
evenly.
Turn the crumb mixture into the bottom of a 9 inch springform pan. Spread
the crumbs evenly over the bottom of the pan with your fingertips and then
press down firmly to form a compact crust. Bake for 8 minutes then set
aside to cool. When cool, set the pan in the freezer to chill the crust.
Meanwhile, cut the chocolate into small pieces and place it in the top of a
double broiler over warm water on low heat. Stir frequently until melted
and smooth. Pour the melted chocolate over the chilled crust and quickly
spread it with the bottom of a spoon til it covers the crust, stopping 1/4
inch away from the edge. Brush melted butter onto the sides of the pan and
return to the freezer.
Preheat the oven to 350 degrees.
Cut the chocolate for the filling into small pieces and place them in the
top of a double boiler over warm water on low heat. Let cook until almost
completely melted and then stir until smooth. Remove from the double boiler
and set aside.
Scald 1/2 c of the cream over medium heat. When a skin forms on top of the
cream, strain or sift in the cocoa and espresso powder. Whisk until smooth
and cook for a few minutes, stirring constantly, until slightly thickened.
Stir in the rum and the remaining cream and set aside.
Beat the cream cheese til it is soft and fluffy, scraping the beaters once
during the process. Add the sugar and beat, scraping the bowl occasionally,
until the mixture is smooth. Add the chocolate and then the cream mixture
while beating the mixture on low speed. Continue beating until completely
smooth, scraping the bowl occasionally. Add the eggs and beat just til
incorporated.
Remove the pan from the freezer and wrap it in two layers of aluminum foil.
Place the pan inside a larger, shallow pan. Pour the filling into the pan
and rotate it gently to level the filling. Place the pan in the oven.
Before closing the door, pour 1/2 to 1 inch of water into the larger pan.
Bake the cheesecake for one hour (the cake will not be set all the way but
will still move rather liquidly when moved). Turn off the oven and let the
cake stand for an hour in the oven with the door open slightly.
Remove the cake from the oven and remove the springform pan from the larger
pan. Remove the foil and let the cheesecake sit until it has cooled to room
temperature. Chill the cake, uncovered, overnight before cutting it.
The cheesecake may be glazed with seedless fruit preserves that have been
melted and then boiled to reduce slightly. Brush the glaze over the top and
sides of the cake. Serve topped with whipped cream.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings