CRUST
1 cup ghirardelli semi-sweet chocolate ch, ips
1 tbsp butter, unsalted
1 1/4 cup vanilla wafer crumbs
1/4 cup nuts, finely chopped
3 tbsp sugar, confectioners'
FILLING
24 oz cream cheese, softened
1 cup sugar
4 large egg, room temp
1/4 cup amaretto
2 tbsp cornstarch
1 tsp vanilla extract
1 cup ghirardelli semi-sweet chocolate ch, ips
TOPPING
2 cup sour cream, room temp
1/4 cup sugar
1 tsp amaretto
1/2 cup almonds, toasted sliced
Directions
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.
Servings: 12 servings
Amaretto & Ghirardelli Chocolate Chip Cheesec Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cheese; Chocolate; Dessert
The History of Recipes
We are able to trace the history of written recipes back into ancient history, certainly as far back as early Egypt, and possibly even further. Interesting though that maybe, generally, these ancient cookbooks were just primitive pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move on, we have a couple of interesting books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these have no connection with the indian food that is served today, but rather descriptions of the types of food enjoyed by the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices like rosemary and coriander. These new spices and herbs prompted an outbreak in recipe publications, the majority of which are now in academic collections. During the next few centuries, the rich families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and writing down recipes of the day. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Amaretto & Ghirardelli Chocolate Chip Cheesec recipe.
