Review: Creamy Chocolate-Amaretto Cheesecake; June 2001

[CHRIST1NE]

I think the Creamy-Chocolate Amaretto Cheesecake from June 2001 is excellent! Keep in mind that it's only the second cheesecake I've ever done and I'm PMSing, but dispite those variables - this is going to be a keeper http://www.cookinglight.com/bbs/smile.gif I was amazed how easy it was to prepare. Making the whole thing in the food processor is a breeze and easy clean-up!

I made it as directed with the following exceptions:

I used a 9-inch non-stick dark finished springform pan. My temp was set between 275 and 300. I baked it for 69 minutes (much longer than I thought it was going to be and longer than the 55 minutes the directions state) and left it in the oven with the door cracked another 45 minutes after turning off the heat.

The only cracks I got were the onles from giggling it so much to see if it was done. I had a hard time determining if the center was still moving. It was a thick batter going into the pan to start with.

The end result was perfect though! It's a beautifully creamy cheesecake with just a hint of Amaretto.

Oh, and I probably had a few more mini-chips than what was called for - I didn't measure - just sprinkled them on.

I've heard that cheesecake freezes well so I have 4 pieces in the freezer to test the theory. Hopefully they will thaw and taste just as good as it did today.

It is a rich cheesecake - I think you could easily get more than the 8 servings suggested.

[This message has been edited by CHRIST1NE (edited 06-03-2001).]

[kwormann]

try it somewhat frozen, too http://www.cookinglight.com/bbs/smile.gif Sounds like it would be like a fudgesickle! (sp)

[Luv to Cook]

I made this last nite and I must admit that we did not love it. It could be just me though, because I have not yet been happy with a CL cheesecake. Perhaps I am doing something wrong, but I don't feel like it has that rich creamy texture that cheesecake should. I think if I am gonna eat cheesecake I will go ahead and splurge rather than trying a low-fat version.

If anyone has any hints about making a creamy low-fat version, send them my way!

Anita

[AvrilH]

Anita: The cherry cheesecake that can be found on CL's recipe finder is wonderful. I made it for my supper club recently, and it was wonderfully creamy and lush in texture. The appearance was lovely as well.

[aggie94]

Anita,

I'm with you on low-fat cheesecakes (and most low-fat desserts generally). I saw this recipe, and as wonderful as it sounds, I know it can't stand up to the full-fat chocolate amaretto-amaretti cheesecake that I made (courtesy of woodsl), so I doubt I'll ever make it. I've made other CL desserts, and they've been fine, but like you, I'd rather splurge on something less often that's divine.

[karenv]

I really look forward to making this one now. I was supposed to make this for a CL club dinner this weekend but got hurt in a rear-ending car accident and had to cancel. Minor whip lash but will be ok - just can't drive for about 1 week. UUUGGH

So not until next week to make this.

KarenV

[Char Finamore]

May 2000 had a recipe for a lemon cheescake on the cover and it was a winner! I made it a couple times - I drizzled a raspberry amaretto sauce on top. It was wonderful and looked great too!

[Grace]

I made this cheesecake yesterday for our supper club (it's tonight), but I had to take a taste this morning to see if it was good. My oh my, this could possibly be the best CL cheesecake EVER. And I've made LOTS of them (including the lemon one, which I also loved). But this had a denser, creamier texture than the other CL ones, and it was so much easier since the whole thing's done in the food processor. I only had a 9 inch pan, so I scaled the recipe (using my computer software) to make 12 servings instead of 8, and cooked it almost a 1/2 hour longer than the recipe suggested, but that made sense given the greater volume. WOW. SOOOO rich and creamy. I can't believe this one got negative reviews. I will be making this one a LOT, particularly because it is soooo easy. I also used 2% cottage cheese instead of 1%, but I didn't have enough 1/3 less fat cream cheese, so I substituted the balance that I needed with more fat free cream cheese and more cottage cheese, which I'm sure evened out the fat grams. All you cheesecake lovers, you HAVE to try this one!

[Deedy]

Grace, could you please tell me how you made this exactly?? I have a 9 inch springform and don't want to go out and buy the 8 inch. It sounds like you figured it out perfectly and although you explained it somewhat, do you remember the exact times, measurements, ingredients. Thanks in advance!!

[Grace]

Sure Deedy, here you go:

(And to measure 3/8 cup, just measure out 1/2 cup and subtract 2 Tblsp. Also, for the 1/3 less fat cream cheese, that's 1-1/2 of the 8 ounce blocks, 12 ounces total.)

CookWare(tm) from Cooking Light(r)

Creamy Chocolate-Amaretto Cheesecake

SOURCE: Cooking Light YEAR: June 2001 PAGE: 156

INGREDIENTS FOR 12 SERVINGS:
9 chocolate wafers (about 1-1/2 ounces)
Cooking spray
1-1/2 cup sugar
1-1/2 cup 1% low-fat cottage cheese
3/4 cup (6 ounces) block-style fat-free cream cheese
9 tablespoons unsweetened cocoa
3/8 cup all-purpose flour
3/8 cup amaretto (almond-flavored liqueur)
1-1/2 teaspoon vanilla extract
3/8 teaspoon salt
1-1/2 (8-ounce) blocks 1/3-less-fat cream cheese
1-1/2 large egg (I used 1 egg and 1 egg white)
3 tablespoons semisweet chocolate minichips

INSTRUCTIONS:
--Karen Rose, Three Forks, MT

1. Preheat oven to 300 degrees.

2. Place wafers in a food processor, and pulse until coarsely ground. Sprinkle crumbs into bottom of an 9-inch springform pan coated with cooking spray.

3. Place sugar and next 8 ingredients (sugar through cream cheese) in a food processor, and process until smooth. Add egg, and process until blended. Pour the cheese mixture into prepared pan, and sprinkle with minichips. Bake at 300 degrees for 90 minutes or until the cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge.

Cool to room temperature. Cover and chill at least 8 hours. Yield: 12 servings
(serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 292 (30% from fat); FAT 9.7g (sat 5.7g, mono 2.5g, poly 0.4g);
PROTEIN 10.9g; CARB 40.2g; FIBER 0.4g; CHOL 52mg; IRON 1.2mg; SODIUM 418mg;
CALC 76mg


[This message has been edited by Grace (edited 06-21-2001).]

[pmmahan]

Grace, I'll have to try it now after your glowing review!

[CHRIST1NE]

Grace, how did you know that a 9-inch pan would be 12 servings? Was it a formula you used or did you just need 12 pieces for your supper club?? I saw on another post a formula to convert a 9-inch cheesecake into any other size, but since this stared out with as an 8-inch I didn't think it would work.

I'm so glad you enjoyed it as much as I did.

[KathySC]

I have not tried this one, but after all your reviews I plan to.
Luv to Cook - the only hint I can give is that when I have made other CL cheesecakes, I usually substitute low-fat cream cheese for the nonfat. (Nonfat cream cheese is not alway available in stores in my area.)
I recently made the lemon cheesecake for some company and they loved it. They couldn't believe it was low fat.

[Grace]

Christine, I didn't need 12 pieces exactly (actually only 5!!), but I hate flat, thin cheesecakes, so I just scaled the number of servings up until the recipe had reasonably even amounts of the ingredients (i.e, I didn't like when I scaled it to 10 servings, I got weird amounts like 5/16 cup flour, etc.) So when I scaled it to 12 servings, the amounts for each ingredient were relatively normal. Plus, as I mentioned, I like my cheesecakes a little bigger and higher. This is a very rich cheesecake, so cutting it into 12 servings was no problem at all, the portions were still plenty big. I still have 2 pieces left after I ate one yesterday, the girls at the supper club ate some, plus everyone took a chunk home for themselves or their hubbies, and I ate one for breakfast this morning! http://www.cookinglight.com/bbs/biggrin.gif My husband doesn't like cheesecake, so the last two pieces are for me!

Oh, and one other review - one of the girls in our supper club who doesn't like cheesecake at all, gave this a 9! I think it's because it's chocolate all the way through, and doesn't have that typical cheesecake flavor that makes this one especially good.

I also thought this recipe could be made with endless variations on the liquor.....Drambuie, Frangelico, Triple Sec, Chambord, even Kahlua, pretty much anything that would mix well with chocolate!! YUMMY!!!

[This message has been edited by Grace (edited 06-22-2001).]

[Deedy]

Grace: Thanks again - you saved me a trip (and the expense) of going out to buy one pan that I probably would not use that much! So appreciated and your quick response!

[food girl]

I made this cheesecake last weekend. I made it by the recipe in a 9" springform. When I realized this it was too late to adjust so I just called it a torte.

I don't have a food processor so I tried using my mixer and then I moved to the handblender. I couldn't get the cottage cheese curds to blend up enough! Even when it was done you could see tiny white flecks.

Any suggestions?

Grace, there was a mocha-chocolate cheese cake in a CL a few mos. back that is flavored with Kahlua. It is my absolute favorite cheesecake ever - even better that the famed lemon swirl IMO.
Lisa

[CHRIST1NE]

Thank you, Grace.

Just to follow-up on my freezing status. I froze 4 pieces and have given 2 away to friends. They both said the cheesecake was divine so I'm thinking that freezing it is not going to be a problem. I wrapped it in saran wrap and then double bagged it in the small freezer bags. I did notice a few ice crystals on the outside of the cheesecake when I took it out, but they melted shortly after taking it out.

[LynnSC]

I made this recipe last night. I made it in a 9" springform pan and did not adjust anything. I do have a food processor so the filling was very smoothe. My in laws are visiting and they loved it. My DH also loved it, he said it was his second favorite. His favorite is the Black Forrest Cherry Cheesecake from last summer. I loved it! I will repeat it, it is so easy!

[funnybone]

We are not Amaretto lovers. Is the flavor strong, or are we best to substitute with another liqueur, such as Godiva chocolate liqueur??

[misstapioca]

This was just amazing. I could not taste the cottage cheese at all and neither could any of my co-workers. They were all surprised that it was even low-fat. I bet you could use all types of liquers. Frangelico,grand marnier would be good substitutions for the amaretto. I dont know if the Godiva stuff would stand out because of the already strong chocolate presence in the recipe. Somebody once told me of a good use for the the Godiva liqueur was Chocolate Margaritas!
HI Selma!

[mightyh]

I've been anxious to report another success with this cheesecake. I honestly think it's really great--will give full fat cheescakes a run for their money. I made it once exactly by the recipe (though I did cook it a little longer) in an 8 inch pan and it was great. I agree that you could substitute pretty much any liquor you prefer to great results.

The second time I wanted to make it, I was out of chocolate wafers and fat free cream cheese.... so I subbed low fat cream cheese for the fat free, used graham cracker crumbs for the crust, and omitted the cocoa powder--voila, an amaretto cheesecake. It was awesome, too.

The best part about this cheesecake, besides the taste, is how quick and easy it is to make. It probably takes about ten minutes to make and clean up is a cinch.

Yum yum yum. Even if you're a low fat cheesecake doubter, try this one!

[SusieO]

I made this twice, once with amaretto, and once with Grand Marnier. Both were a hit, but the Grand Marnier was best, IMO. Next I think I'd like to try it without the chocolate, substituting Bailey's for the amaretto.