Happy birthday to our resident "chef"

Please register or login

Welcome to ScubaBoard, the world's largest scuba diving community. Registration is not required to read the forums, but we encourage you to join. Joining has its benefits and enables you to participate in the discussions.

Benefits of registering include

  • Ability to post and comment on topics and discussions.
  • A Free photo gallery to share your dive photos with the world.
  • You can make this box go away

Joining is quick and easy. Log in or Register now!

CHOCOLATE AMARETTO CHEESECAKE

Crust:
1-1/2 cups chocolate crumbs
1 cup chopped almonds
1/3 cup sugar
6 TBSP butter, melted

Combine chocolate crumbs, almonds, sugar, and butter. Pat mixture onto bottom and sides of a 9 inch springform pan, buttered.

Filling:
1-1/2 lbs softened cream cheese
1 cup sugar
4 eggs
1/3 cup heavy cream
1/4 cup Amaretto
1 tsp vanilla

Cream together cream cheese and sugar. Beat in eggs one at a time, beating well after each addition. Add heavy cream, Amaretto, and
vanilla. Pour batter into shell and bake at 375 for 35 - 40 minutes. Transfer to rack and let stand for 10 minutes.

Topping:
2 cups sour cream
1 TBLS sugar
1 tsp vanilla

Combine sour cream, sugar, and vanilla. Spread on cake and bake for 5 minutes at 425. Cool completely, on rack, and chill overnight.
:mean:
 
https://www.shearwater.com/products/peregrine/

Back
Top Bottom