wolit@rabbit.UUCP (08/18/83)
In response to the request for cheesecake recipes, this is undoubtedly not only the best cheesecake in the world (though, as a cheesecake purist, I *DO* feel somewhat hesitant about assigning that honor to a *CHOCOLATE* cheesecake), but the best food of any kind in the known universe, bar none. The recipe is from "Maida Heatter's Book of Great Chocolate Desserts" (why it never won a Pulitzer at least is beyond me), (C)1980, by Maida Heatter; Alfred A. Knopf, Inc. It is not even slightly dietetic. Jan Wolitzky, BTL Murray Hill Crust: 7 oz. (~15 pkgs with 2 1.5-in macaroons in each) Amaretti di Saronna, Lazzaroni & Co. 2 Tbs. granulated sugar 1 oz. (1 square) unsweetened chocolate 2.5 oz. (5 Tbs.) sweet butter Butter the sides only (not the bottom) of a 9-in. spring-form pan (2.5 to 3 in. deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. Filling: 6 oz. semisweet chocolate (use Baker's 1-oz. squares) 7 oz. (~15 pkgs with 2 1.5-in macaroons in each) Amaretti di Saronna, Lazzaroni & Co. 4 oz. almond paste 1/3 cup Amaretto di Saronno liqueur 24 oz. (3 8-oz. pkgs) cream cheese, at room temperature 1/4 cup granulated sugar 4 eggs (large or extra-large) 1/2 cup heavy cream Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti (still in their wrappers) coarsely with a hammer or cleaver (not hard enough to tear the paper). Unwrap the macaroons into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken macaroons and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any longer; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. Yield: 16 or more portions.
wolit@rabbit.UUCP (Jan Wolitzky) (08/21/84)
As requested, here again is the recipe for the Amaretto-Amaretti Chocolate Cheesecake that just took a blue ribbon at the Martha's Vineyard Agricultural Society Fair. The recipe is from "Maida Heatter's Book of Great Chocolate Desserts", (C)1980, by Maida Heatter; Alfred A. Knopf, Inc. Jan Wolitzky, AT&T Bell Labs, Murray Hill, NJ Crust: 7 oz. (~15 pkgs with 2 1.5-in macaroons in each) Amaretti di Saronna, Lazzaroni & Co. 2 Tbs. granulated sugar 1 oz. (1 square) unsweetened chocolate 2.5 oz. (5 Tbs.) sweet butter Butter the sides only (not the bottom) of a 9-in. spring-form pan (2.5 to 3 in. deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. Filling: 6 oz. semisweet chocolate (use Baker's 1-oz. squares) 7 oz. (~15 pkgs with 2 1.5-in macaroons in each) Amaretti di Saronna, Lazzaroni & Co. 4 oz. almond paste 1/3 cup Amaretto di Saronno liqueur 24 oz. (3 8-oz. pkgs) cream cheese, at room temperature 1/4 cup granulated sugar 4 eggs (large or extra-large) 1/2 cup heavy cream Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti (still in their wrappers) coarsely with a hammer or cleaver (not hard enough to tear the paper). Unwrap the macaroons into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken macaroons and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any longer; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. Yield: 16 or more portions.