Triple Chocolate Amaretto Cheesecake
Why I Love This Recipe
Ingredients You'll Need
1 10" non-stick springform pan
3 tbs butter – melted
2 cups oreo cookies – crushed fine
butter – for greasing inside of pan
5 - 8 oz packs cream cheese – softened
1 3/4 cups sugar
8 oz sour cream
4 lg eggs
1 cup condensed milk
1/3 cup Amaretto
4 oz bittersweet or semisweet chocolate – melted
4 oz white chocolate, melted
4 oz milk chocolate – melted
toasted slivered almonds
fresh whipped cream
cocoa powder for dusting
Preheat oven to 350. Line bottom of pan with parchment paper for easy removal.
In bowl mix melted butter and crumbs. Press in bottom and 1 inch up sides of pan.
Bake 8-10 minutes or until set.
Cool on rack.
With softened butter grease inside of pan to prevent sticking.
Wrap outside of pan with heavy duty foil; refrigerate.
Reduce oven temp to 325.
In large bowl with electric mixer mix on medium speed, beat cream cheese 2-3 minutes until fluffy. Gradually beat in sugar until smooth.
With mixer on medium speed beat in sour cream and then eggs 1 at a time, just until incorporated. Beat in condensed milk and liquor.
Divide batter evenly into 3 bowls (about 2 1/2 cups each).
Stir melted milk chocolate into 1st bowl, melted white in 2nd bowl and bittersweet chocolate into 3rd bowl.
Pour milk chocolate batter into prepared crust in even layer.
Pour and spread white batter over milk chocolate layer; don’t let batters run together.
Top with bittersweet chocolate layer, carefully spreading evenly.
Set springform pan in center of large roasting pan: place on oven rack.
Pour boiling water into roasting pan to reach halfway up springform pan.
Bake 1 hour and 20 minutes or until set.
Turn oven off and let set in oven 1 1/2 hours longer.
Transfer springform pan to rack; let cool completely.
Remove foil and refrigerate overnight.
Lightly toast slivered almonds and let cool
Remove from fridge and run a thin blade knife around edge of pan.
Top cheesecake with slivered almonds to one inch of edge of cake.
Add whipped cream rosettes around edge of cake and dust rosettes lightly with cocoa powder.