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Italian Swirl Cheesecake

Serves: 5
Total Calories: 824

Ingredients

Chocolate Nut Crust:
3/4 cup chocolate wafers crumbs (10 wafers)
3/4 cup finely chopped almonds
2 tablespoons sugar
3 tablespoons melted butter
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Cheesecake:
2 (8-ounce) packages cream cheese
1 cup sugar, divided
2 tablespoons flour
2 tablespoons vanilla extract
6 eggs, separated
1 cup sour cream
3 ounces semisweet baking chocolate
2 tablespoons amaretto

Directions:

Chocolate Nut Crust:
Preheat oven to 350°. Mix chocolate wafer crumbs, nuts, and sugar together. Put in bottom of 9-inch springform pan. Pour melted butter over top and use a fork to blend mixture and press into bottom of pan. Cook 15–20 minutes until lightly browned. Remove and cool slightly. Reduce oven to 325°.

Cheesecake:
In food processor or with electric mixer, beat cream cheese until soft. Beat in 3/4 cup of sugar, flour, and vanilla. Mix until well blended. Beat in egg yolks and sour cream. In a separate bowl, beat egg whites and 1/4 cup sugar until soft peaks form. Fold egg whites into cream cheese mixture. Pour 2/3 of batter into baked crust. Melt chocolate with amaretto in top of double boiler. Add to remaining batter. Gently blend. Starting at outside edge, pour chocolate batter onto white batter in a swirl pattern, ending up in middle of pan.

Place in 325° oven for 50 minutes. Turn the oven off. Prop door open 2–3 inches and let cheesecake sit for 2 hours. Remove to rack to cool. Chill before serving. I usually serve this with chocolate sauce.

Nutritional Facts:

Serves: 5
Total Calories: 824
Calories from Fat: 542

This Italian Swirl Cheesecake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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