Italian Amaretto Chocolate Ricotta Cheesecake

This chocolate amaretto cheesecake is a rich and indulgent treat, perfect for any occasion. The creamy chocolate cheesecake, infused with the subtle almond flavor of amaretto, is topped with a luscious amaretto-spiked ganache. It’s a dessert that’s sure to impress!

Why You’ll Love This Cheesecake

• No Water Bath Required: This recipe simplifies the cheesecake-making process.
• Pantry Staples: You likely have most of the ingredients on hand.
• Freezes Beautifully: Perfect for preparing in advance or saving for later.

Ingredients

For the Graham Cracker Crust:

• Graham cracker crumbs
• Butter

For the Chocolate Amaretto Cheesecake Filling:

• Cream cheese
• Powdered sugar
• Eggs
• Chocolate (high-quality recommended)
• Amaretto liqueur

For the Amaretto Ganache:

• Heavy cream
• Chocolate (high-quality recommended)
• Amaretto liqueur

Instructions

Making the Graham Cracker Crust:

1. Combine graham cracker crumbs and melted butter in a bowl.
2. Stir until crumbs are evenly moistened.
3. Press the mixture into a 9-inch springform pan.
4. Freeze the crust for at least 30 minutes.

Making the Chocolate Amaretto Cheesecake Filling:

1. Beat cream cheese and powdered sugar until smooth.
2. Beat in eggs one at a time, incorporating each fully.
3. Melt the chocolate and add to the cream cheese mixture.
4. Stir in the amaretto liqueur.
5. Pour the filling into the frozen crust.
6. Bake until the cheesecake is set. (A slight crack during cooling is normal and will be covered by the ganache.)

Making the Amaretto Ganache:

1. Combine very hot heavy cream and finely chopped chocolate in a bowl.
2. Stir until smooth and glossy.
3. Stir in the amaretto liqueur.
4. Pour the ganache over the chilled cheesecake.
5. Refrigerate for at least 30 minutes to allow the ganache to set.

Tips and Notes

• Chocolate Quality: Using high-quality chocolate, such as Trader Joe’s Pound Plus, Baker’s, or Ghirardelli, will significantly enhance the flavor of both the cheesecake and the ganache. However, chocolate chips can be used if that’s all you have available.
• Amaretto: Amaretto is an Italian almond-flavored liqueur. While traditionally made with bitter almonds, modern versions often use peach or apricot pits for their similar flavor profile.
• Freezing Cheesecake: To freeze the entire cheesecake, place it (in the pan) in the freezer for a couple of hours, until solid. Then, wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator. Individual slices can also be frozen—wrap tightly and freeze for up to 3 months. Thaw in the fridge or at room temperature. Frozen cheesecake can also be eaten directly from the freezer