The best delicious Amaretto & Ghirardelli Chocolate Chip Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Amaretto & Ghirardelli Chocolate Chip Cheesecake recipe today!
Hello my friends, this Amaretto & Ghirardelli Chocolate Chip Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Amaretto & Ghirardelli Chocolate Chip Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Amaretto & Ghirardelli Chocolate Chip Cheesecake.
What Makes This Amaretto & Ghirardelli Chocolate Chip Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Amaretto & Ghirardelli Chocolate Chip Cheesecake.
Ready to make this Amaretto & Ghirardelli Chocolate Chip Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 c Ghirardelli semi-sweet
-chocolate chips
1 tb Butter, unsalted
1 1/4 c Vanilla wafer crumbs
1/4 c Nuts; finely chopped
3 tb Sugar, confectioners’
FILLING
24 oz Cream cheese; softened
1 c Sugar
4 lg Egg; room temp
1/4 c Amaretto
2 tb Cornstarch
1 ts Vanilla extract
1 c Ghirardelli semi-sweet
-chocolate chips
TOPPING
2 c Sour cream; room temp
1/4 c Sugar
1 ts Amaretto
1/2 c Almonds, toasted sliced
Make the crust: Position a rack in the center of the oven and preheat
to 375-F. Lightly butter the bottom and side of a 9 x 3″ round
springform pan. Trim a 9″ cardboard cake circle so that it fits
snugly within the curved lip of the bottom of the springform pan.
Cover the top of the cardboard lined springform bottom with a piece
of aluminum foil, leaving a 2″ overhang all the way around the edge.
Carefully attach the side of the springform so as not to tear the
foil. Wrap the foil overhang halfway up the side of the springform
pan. Lightly butter the foil covered bottom and side of the
springform pan. In the top of a double boiler over hot, not
simmering, water, melt the chocolate chips with the butter, stirring
frequently, until smooth. Remove the top part of the double boiler
from the bottom and cool the chocolate mixture until tepid. In a
large bowl, stir together the crumbs, nuts and sugar until combined.
Add the chocolate mixture and using a fork, stir together the
chocolate and crumbs, until combined. Press the mixture evenly into
the bottom of the prepared pan, making sure that the crust extends 1″
up the side of the pan. Set aside.
Make the filling: In a large bowl, using a hand held electric mixer
set at medium high speed, beat the cream cheese with the sugar for 2
to 3 minutes, or until smooth. One at a time, beat in the eggs,
beating well after each addition. Beat in the liqueur, cornstarch and
vanilla until smooth. Stir in the chocolate chips. Pour the
cheesecake filling into the prepared pan and smooth the surface with
a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until
a knife comes out clean when inserted near the center. Cool for 5
minutes. Do not turn off the oven.
Make the topping: In a large bowl, stir together the sour cream,
sugar and liqueur until combined and spread it evenly over the
surface of the cake. Bake for 5 minutes longer. Cool the cheesecake
completely on a wire rack. Cover with plastic wrap and refrigerate
overnight. Remove the side of the pan and sprinkle the top with the
almonds.
Yields
12 servings
Leave a Reply