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Chocolate-Amaretto Cheesecake


cup wafer-cookie or graham cracker crumbs
⅛ teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted

1 cup ricotta cheese (light)
12 ounces cream cheese, light
1 cup sugar
2 eggs
3 tablespoons whipping cream
cup amaretto
cup plus 1 tablespoon cocoa
cup all-purpose flour
1 teaspoon vanilla
⅓ cup semi-sweet chocolate mini-morsels


Combine crust ingredients and pat into a 7-inch spring form pan. Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer.

Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the pot (or use a “ring” of aluminium foil to keep it off the bottom of the pot). Cover and cook on high for 2 ½ to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

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