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Origin: Italy
Dark chocolate amaretto cheesecake
4
2 Reviews.
A decadent Italian amaretto cheese cake with dark chocolate and sour cream topping. The combination of the chocolate, amaretto liqueur and sour cream makes a wonderful and creamy dessert, that will be the perfect ending of a good dinner. If you don't like sour cream you can decorate it with chocolate and strawberries instead.

Ingredient List for 12 servings:
Button Cake bottom
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120 gr Butter
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50 gr Almond flour
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180 gr Graham biscuits
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1 teaspoon Sunflower oil

Button Filling
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200 gr Dark chocolate
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400 gr Cream cheese
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50 ml Amaretto liqueur
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300 ml Heavy cream
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4 Eggs
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3 tablespoons Flour
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80 gr Sugar
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7 gr Vanilla sugar

Button Topping
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400 ml Sour cream
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2 tablespoons Amaretto liqueur

Oven temperature:
170 degrees Celsius
Instructions:
Button Cake bottom
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Crumble the cookies in a bowl, add the almond flour.
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Melt the butter and add it with the cookies and stir together.
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Brush a baking form with the sunflower oil, and press out the cookie mixture on the bottom of the baking form.
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Place the cake bottom in the fridge for 1 hour.

Button Filling
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Start the oven at 170 degrees Celsius.
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Melt the chocolate in a casserole and take it away from the stow and let it cool down for 10 minutes.
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Mix the cream cheese soft in a bowl, then add the sugar, vanilla sugar and the flour and mix it all together.
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While stirring add the eggs one by one, and then add the chocolate and the amaretto, and mix well.
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Take out the cake bottom from the fridge and pour the filling on the bottom.
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Place the cake in the middle of the oven for 50 minutes. Try the cake and make sure the cake is a bit sticky in the middle when you take it out.
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Let the cake cool down in room temperature, and then place it in the fridge for minimum 2 hours.

Button Topping
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Whip the sour cream fluffy and add the amaretto liqueur and mix it 1 more minute.
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Place the topping evenly on the cake, and it is time to serve it.

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