Triple Chocolate Amaretto Cheesecake
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- CRUST
- 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.
- FILLING
- 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.