Cocoa Marbled Amaretto Cheesecake
Luscious, creamy and smooth.
These were the keywords I used in my dating profile before meeting trapping my boyfriend. Clearly, this too can work for you. Disclaimer, The Piquey Eater does not guarantee anything except for delicious food.
Seriously though, this cream cheese cake is out of this world and looks exquisite for any occasion.
Tea anyone?
Recently I started working with some Rodelle Organic Cocoa that I found in Costco and I really liked their company’s mantra where quality stands above all. As you know, I always strive to work with companies who sell quality ingredients and like to showcase them here on the blog.
They were really nice in sending me some products from their line down in the US (unfortunately not everything that I have is available in Canada) and I was extremely excited to try them out.
For this recipe, you’ll need to know how to make a bain-marie. You can make one using a baking pan that can fit the springform pan and also at least 1.5-2 inches deep of boiling water. This means the springform pan that you would use needs to be lined on the bottom with tin foil to prevent any water leakage.
Ingredients for Cocoa Marbled Amaretto Cheesecake
Ingredients needed for the Chocolate Amaretto Cheesecake
- 3 Packages of regular cream cheese (750 g) room temperature
- 2/3 cups of sugar
- ¼ cup sour cream
- 3 large eggs
- 1 tablespoon Rodelle Vanilla Paste
- 5 teaspoon cornstarch
- 5 teaspoons Rodelle Organic Cocoa Powder
- 3 tblsp sugar
- ½ cup Amaretto (eg. Disarrono)
- 2 teaspoon almond extract
Ingredients for Cookie Crust
- 2 ½ cups of Oreo cookie crumbs
- 7 Tablespoons of unsalted butter melted
- Pinch of Salt
Special Equipment
Springform pans are very easy to come by and you can pick it up nearly anywhere that sells baking equipment
- Springform Pan
- Baking Pan at least 2 inches deep
Instructions for the Crust
- Melt the butter and pour over the cookie crumbs and pack into the botton of a greased 9 inch springform pan.
- Throw on a pinch of salt on top.
Instructions for Cocoa Marbled Amaretto Cheesecake
- In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Once you have that mixed, add in the eggs and mix.
Mix the cream cheese up first. Make sure it has come to room temperature to make it easier to mix.
Add in the eggs and mix.
- Beat in vanilla paste.
- Remove 1 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside.
With some of the cream cheese mix taken out, mix in the cocoa…
…And then the sugar…
And then mix!
- In the non-cocoa cheesecake mix, stir in the amaretto and almond extract into the remaining mixture.
Add in the Amaretto and the Almond Extract
- Pour the amaretto cream cheese mixture over the crust. Spoon the cocoa mixture over the amaretto mixture in teaspoon sized dollops. Using a knife or the end of a chopstick and without disturbing the crust, swirl the blade through the batter to create the marble effect.
Pour in the Amaretto and vanilla flavoured Cheesecake mix in first…
Using a piping bag or a spoon, delicately place spots of the chocolate cheesecake mix in.
Using a knife or a chopstick, swirl the mixture around…
Until you get something that looks like this!
- Bake at 425° F for 10 minutes. Lower temperature to 225° F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
This is what it looks like out of the oven. A good cheesecake is one that doesn’t have any cracks on the top.
- After the cake has been chilled you can decorate as you like. We went with a Chantilly cream with sliced almonds. The black things on top of each rosette is a Chocolate Almond.
Very pretty! Great opportunity to practice your piping skills
- Chill till serving time.
Chocolate Amaretto Swirl Cheesecake
Print-Friendly Version
- Serves: 24
- Calories: 505
- Fat: 45
- Carbohydrates: 19
- Sugar: 14
- Sodium: 502
- Protein: 8
- 3 Packages of regular cream cheese (750 g) room temperature
- ⅔ cups of sugar
- ¼ cup sour cream
- 3 large eggs
- 1 tbsp Rodelle Vanilla Paste
- 5 tsp cornstarch
- 5 tsp Rodelle Organic Cocoa Powder
- 3 tbsp sugar
- ½ cup Amaretto (eg. Disarrono)
- 2 tsp almond extract
- 2 ½ cups of Oreo cookie crumbs
- 7 Tablespoons of unsalted butter melted
- For crust: Mix together ingredients in small bowl. Press mixture evenly onto bottom of greased 9" spring form pan.
- For Cheesecake: In mixing bowl, combine cream cheese, ⅔ cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each.
- Beat in vanilla paste.
- Remove 1 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside.
- In the non-cocoa cheesecake mix, stir in the amaretto and almond extract into the remaining mixture.
- Pour the amaretto cream cheese mixture over the crust. Spoon the cocoa mixture over the amaretto mixture in teaspoon sized dollops. Using a knife or the end of a chopstick and without disturbing the crust, swirl the blade through the batter to create the marble effect.
- Bake at 425° F for 10 minutes. Lower temperature to 225° F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
- For Topping: In small bowl beat whipping cream, amaretto and icing sugar with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with chocolate covered almonds and toasted almond slices.
- Chill till serving time.