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Chocolate Truffle Cheesecake




Source of Recipe


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Recipe Introduction


An excellent chocolate cheesecake. Very easy and delicious.


List of Ingredients




Chocolate Truffle Cheesecake

9 ounces chocolate wafer cookies
6 Tablespoons unsalted butter, melted
1/2 pound unsweetened chocolate
1 1/2 pounds cream cheese
3 large eggs
1 cup sugar
1/4 cup Amaretto liqueur
1 1/2 teaspoon vanilla extract
1/2 cup whipping cream

Whirl chocolate cookies in a blender until they form crumbs. Mix with melted
butter. Press into the bottom and sides of a buttered 10 inch springform pan
and refrigerate until ready to fill and bake.
Preheat oven to 350 degrees F. In a double boiler over boiling water, melt the
chocolate. Set aside to cool. In the large bowl of an electric mixer, beat
the cream cheese until smooth. Add the eggs and sugar and beat until well
incorporated. Stir in a small amount of this mixture into the chocolate to
loosen. Add the chocolate mixture to the cream cheese mixture and stir well.
Stir in the Amaretto, vanilla and whipping cream. Stir until all ingredients
are well mixed.
Pour the filling into the prepared crust and bake for 50-55 minutes or until
the cheesecake is puffed slightly and no longer jiggles in the center.
Cool to room temperature, then refirgerate until chilled, at least 2 hours.
Take the cheesecake out of the refrigerator 30 minutes before serving for
ease of slicing. Remove the sides of the pan and cut with sharp knife. If
cheesecake is hard to slice, hold a long, unflavored piece of dental floss
in 2 hands and carefully saw through the cake to cut even pieces. Makes 16
servings.

Recipe