Chocolate Amaretto Cheesecake

Method
1) Crush the biscuits. 2) Melt golden syrup and butter in a pan. 3) Add the crushed biscuits and half the crushed almonds stirring to ensure an even coating. 4) Spoon and press mixture into base of a standard springform tin. 5) Place in the fridge to cool. 6) Melt chocolate in microwave or in bain-marie, leave to cool. 7) Separate eggs, using electric whisk, whip the eggs to form soft peaks. 8) In large bowl soften cream cheese. 9) In another bowl whip up double cream. 10) Add chocolate, Amaretto and crushed almonds to cream cheese and stir. 11) Add the cream, lightly mixing by hand. 12) Gently fold in egg whites and raspberries. 13) Add mixture to base and chill in the fridge for at least three hours.

Decorate with additional raspberries or chocolate sprinkles. This is best made a day in advance, allowing time for the Amaretto to fully flavour the mixture.

Thanks to
Jo Elliott from the United Kingdom for submitting this Chocolate Amaretto Cheesecake recipe.

Added on 01 April 2009.