Chocolate cheesecake with amaretti

Ingredients for 1 servings:

• 60 g butter, melted
• 100 g biscuit(s) (amaretti), crumbled
• 200 g dark chocolate, min. 70%
• 400 g cream cheese
• 2 eggs
• 60 g cane sugar, golden
• 200 ml double cream
• 50 ml Amaretto
• 6 biscuits (Amaretti), broken into pieces
• 40 g chocolate, bitter, melted

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

excellent as a dessert cake

The cake is for a small, round baking pan with a diameter of 21 cm. For the pastry base, knead the butter with the biscuit crumbs and press evenly into the bottom of the baking pan. Refrigerate until the filling is ready. Mix together the cream cheese, eggs, and sugar. Add the double cream and mix briefly. Stir in the melted chocolate and Amaretto and mix until smooth. Spread the filling over the base and smooth it out. Bake in a preheated oven at 170°C, Gas Mark 3, for 40 minutes until just cooked through. Cool overnight with the oven door slightly ajar. Carefully open the springform pan and remove the cake. Top with the biscuit pieces and drizzle with melted chocolate. Use a fork or piping bag to do this. Refrigerate until ready to serve. Can be frozen for 1 month. Melts in your mouth, it’s perfect as a dessert cake.