Today I would like to present this divine chocolate cheesecakes. They are made of amaretti cookies, cream cheese, mascarpone and chocolate with a hint of Amaretto. I made them in a circular shape in silicone XL size muffin tin but still it was tricky to take them out. I would recommend to use paper cases or make this cheesecake in a big spring form tin. Anyway I finally have mine out, decorated them in Easter style and enjoyed them a lot.
My inspiration comes form here.
- 200g amaretii cookies
- 50 - 70g* melted butter
- 100g lady fingers biscuits
* I was concerned about amount of fat in this recipe. I didn't want to add a lot of butter to the bottom layer. I have added only 50g of butter but then realised that bottom layer was too crumbly. I would recommend to add more butter so the crumbs mixed with butter would be more moist.
Melt the butter. Place the biscuits in the blender and blend them until resemble sand. Stir in the butter, press with your finger to check if crumbs stick together.
Divide the mixture among muffin tin cups. Press to the bottom with back of the spoon.
Set aside to the fridge to chill. Prepare the cheesecake layer.
Ingredients for cheesecake layer:
- 250g Mascarpone cheese
- 100g Philadelphia cream cheese
- 200g dark chocolate
- 25 ml Amaretto
Place the Mascaropne and Philadelphia cheeses in a blender, add the Amaretto and whisk until smooth.
Melt down the chocolate either over the pot with simmering water or in microwave. Pour the melted chocolate into the blender. Whisk again until smooth and evenly chocolaty.
Spoon the cheesecake layer on top of the crumb layer. Put the tin into a fridge and chill for at lest 2 hours. Mine were in the fridge overnight. After that time remove form the tin and decorate with some almond sticks and chocolate eggs.
Enjoy !
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