I just have to start out with this statement. I don’t think that I have ever made such a beautiful cheesecake in my life. And I’ve made some pretty good cheesecakes! Guys…I am just so proud! I don’t even know what possessed me to make an amaretto cheesecake. I didn’t even have amaretto just laying around. I was trying to think about good Valentines Day dessert to share, and of course it had to be cheesecake. That is my favorite dessert! Since chocolate is the official treat of Valentine’s Day of course it had to be a chocolate cheesecake. Amaretto seems like a pretty decadent addition to chocolate. So why not?!?!
I really did have to get away from the red velvet extravaganza that happened last year. I mean I did about 5 different types of red velvet recipes. Probably because that is Levi’s favorite flavor. But he was a really big fan of this one as well!
I’m sure you can try baking this without the water bath, but from my understanding you will get the absolute best textures if you use the water. It’s really not that hard. All you need is a roasting pan.
This cheesecake is super creamy and the flavors are very subtle and delicate. The mousse on top is very light and adds just a little extra amaretto into your life. The crust has just a right amount of crumble to it. Overall I think it’s not too rich like some New York Style Cheesecakes, it’s just the perfect way to finish your special dinner with your special someone!
I hope you all love this cheesecake as much as we do!
- 12 Chocolate Graham Crackers, crushed
- 5 Tbsp Butter, softened
- 32 oz Cream Cheese, room temperature
- 1 Cup Sour Cream
- 1/3 Cup Sugar
- 2 Cups Ghiradelli Milk Chocolate Chips
- 1/2 Cup Butter
- 2 tsp Vanilla Extract
- 1/2 Cup Amaretto
- 4 Eggs and 2 Egg Yolks, room temperature
- 1/4 Cup Amaretto
- 3/4 Cup Whipping Cream
- 4 Tbsp Powdered Sugar
- 4 oz Cream Cheese
- Optional- 1/2 cup sliced Almonds
Preheat oven to 350 degrees.
Mix together the crushed graham crackers and the 5 Tbsp butter. Press into the bottom and up the sides of a 9 inch springform pan. Place in the oven for 5 minutes, remove and chill in the refrigerator while preparing the filling.
In a double boiler, or a medium bowl over a saucepan melt the 1/2 cup butter. Add the chocolate chips and stir continuously until all the chocolate has just barely melted. Remove from heat immediately. Set aside.
In a large bowl use a hand mixer to beat the cream cheese until it is smooth. Add sugar and sour cream, beat well. Scrape down the sides of the bowl. Add the cooled chocolate sauce, vanilla and Amaretto. Mix well. Add the eggs one at a time, beat on low until eggs are just incorporated.
Pour the batter over the prepared crust. Wrap tinfoil around the outside of the springform pan. Place in a large roasting pan. Pour boiling water in until it’s halfway up the side of the cake pan. Bake the cheesecake for 60 minutes. Reduce heat to 300, bake an additional 20 minutes. Turn the oven off and let the cheesecake rest for 60 minutes. Move cheesecake to the refrigerator overnight.
To prepare the topping:
In a medium bowl beat the cream cheese with a hand mixer until it’s light and fluffy. In a large bowl beat the whipping cream, powdered sugar and amaretto for about 5-7 minutes until the cream can hold it’s own shape.
Using a spatula take 1/4 of the whipping cream and fold it into the cream cheese. Repeat with the remaining whipping cream until you have a smooth mousse. Transfer the mousse into a piping bag and pipe the mousse over the top of the cheesecake. Smooth with a frosting spatula. Add almonds. Place back in the fridge for 15 minutes.
If you want to be super professional when slicing the cheesecake, run a long thin knife under hot water for a minute and wipe dry with a paper towel between each cut. This is definitely my new go to for picturesque cheesecake slices!