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Chocolate Cheesecake
Method:
Preheat oven to
350 degrees. Put almonds in bottom of 9" spring form pan. Sprinkle
sugar over nuts. Pour in melted butter. Use a fork to mix nuts,
sugar, and butter. Press crust into bottom of pan. Bake 15-20
minutes until crust is lightly brwoned.
Lower oven to 325
degrees.
Put chocolate, butter,
and Amaretto in top of double boiler. Cook over hot water until
chocolate is melted and it can be stirred with a wire whisk. Cut
cream cheese into 8 pieces and place in work bowl of food processor
fitted with the steel blade. Proces on and off until cheese is
softened. Add the eggs and process to mix. Add sugar and process
5-10 seconds. Scrape down sides of bowl. Add sour cream. Proces
slightly. With motor running, pour melted chocolate mixture in
the feed tube. Process 10-15 seconds. Scrape sides and bottom
of work bowl. Process another 5 seconds. Pour mixture into precooked
crust in spring form pan. Bake 45 minute in 325 degree oven. Turn
oven off and prop door open 3-4 inches. Allow cheesecake to sit
in oven for two hours. Remove and cool to room temperature before
serving. (Refrigerate to store up to one week. Freezes well too).
To Serve:
Use processor to whip 1/2 C cream until stiff. Spread over top
of cheesecake. Puree one package of frozen raspberries. If desired,
run through food mill to remove seeds. Add 2 Tbs. Amaretto. Cut
cheesecake into 16 pieces and place on individual plates. Put
1 Tbs. whipped cream on top. Pour 1-2 tablespoons raspberry sauce
over each serving.
Enjoy your freshly
baked Chocolate Cheesecake!
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