CHOCOLATE AMARETTO CHEESECAKE

 No baking required, can you believe it?!?  Makes 10 to 12 servings.  Works with any graham cracker or cookie crumb crust, but this Coconut-Nut Crust is especially good.

1 envelope unflavored gelatin
1/4 cup cold water
2 containters (8 oz each) soft-style cream cheese
1 cup sugar
1/2 cup cocoa
2 tablespoons almond flavored liqueur or 3/4 teaspoon almond extract
1 seaspoon vanilla extract
1 cup cold whipping cream
Coconut-Nut Crust
Sweetened whipped cream
Chocolate curls (optional)

Prepare Coconut-Nut Crust and set aside.

In small saucepan, sprinkle gelatin over water; let stand one minute.  Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.

In large mixer bowl, beat cream cheese and sugar on medium speed of electric mixer for about 2 minutes, or until light and fluffy.  Add cocoa, liqueur and vanilla.  Beat until smooth.  Gradually add gelatin mixture, beating until thoroughly blended.

In small mixer bowl, beat whipping cream until stiff.  Fold into chocolate mixture.  Pour over prepared Coconut-Nut Crust and refrigerate until firm, about 6 hours.  With a knife, loosen cake from side of pan and remove.

Garnish with sweetened whipped cream and chocolate curls if desired.

Cover and refrigerate leftover cheesecake.

Coconut-Nut Crust

1 cup coconut cookie crumbs - use crisp coconut cookies and put in blender or food processor a few at a time to make crumbs.
1/4 cup ground almonds
1/4 cup (1/2 stick) butter or margarine, softened

Heat oven to 350 degrees F.  In small bowl, stir together coconut cookie crumbs, ground almonds and butter.  Press mixture into bottom of springform pan.  Bake 8 - 10 minutes.  Cool.
 

 

All Things Chocolate

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