Chocolate Amaretto Cheesecake

 

* Exported from MasterCook *

Recipe By : Liz Nielsen

Serving Size : 12

Preparation Method

• 4 oz. Sugar Free Macaroons (see recipe) — (120 grams)
• 3 oz. Butter — (90 grams) melted
• 2 1/2 oz. Unsweetened chocolate — (75 grams)
• 24 oz. cream cheese — (700 grams)
• 1/4 tsp. almond essence
• 3 eggs
• 2 oz. single cream — (60 ml)
• 6 1/2 ounces Splenda
• 8 oz. Heavy cream — (250 ml) whipped

Crush macaroons and mix with melted butter. Using a spoon, press one third of mixture around the sides of a 9 inch (22.5 cm) diameter X 1 inch (5 cm) high microwave proof bowl double lined with baking paper and set rest aside. In a large microwave proof bowl, put chopped chocolate and cream cheese and microwave on 50% power for 2-3 minutes until cheese is softened and chocolate is melted, stirring halfway through cooking. Whisk with hand mixer until smooth. Add eggs, artificial sweetener, almond essence and cream and beat until smooth. Microwave cheese mixture for 5-8 minutes on 100% power until very hot, beating 3 times during cooking.

Into prepared dish, pour mixture. With spoon, lightly press remaining crumbs on top of cheesecake to form a crust. Elevate dish on microwave safe rack or ramekin turned upside down. Cook on 50% power for 6-8 minutes until softly set. Allow to stand in dish on heatproof surface for 30 minutes until set. Cover and refrigerate for 4-5 hours or overnight.

To serve: loosen cheesecake from sides of dish. Invert dish onto a platter. Carefully remove dish and paper. Decorate with whipped cream and serve remaining whipped cream separately.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 364 Calories; 37g Fat (88.6% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 7 Fat.