300 g Bastogne cookies
75 g Butter
500 g Cream cheese
250 g Sour cream
400 g White chocolate
50 ml Amaretto
125 ml Whipping cream
When it comes to cheesecakes I never get tired. This lovely treat is right up my alley: an amaretto cheesecake with white chocolate, roasted almonds and a bottom of bastogne cookies. It was gone very fast. 🙂
This cheesecake is something chocolate lovers won’t be able to resist. Of course I used the real stuff in this cheesecake – Amaretto all the way. But you could substitute for a creamer, if you want it to be alcohol free.
Preheat the oven to 160°C. Line a baking tin with a diameter of 24 cm with baking paper.
Grind the bastogne cookies fine. Put a saucepan on the fire and melt 75 grams of butter in it. Mix in the cookie crumbs and spread over the bottom of the baking tin. Press it flat with a spoon.
Melt 250 grams of white chocolate au bain-marie; do this on as low a fire as possible and keep stirring in between. When the white chocolate has melted, put it aside. Immediately continue with the cream cheese mixture: take a mixing bowl and mix the cream cheese in it until it is soft and smooth. Then mix the sour cream through it. If this is well mixed, pour in the slightly cooled white chocolate in a very thin stream. Keep mixing and be careful when adding the chocolate. Finally, mix the amaretto through the cream cheese mixture.
Put the mixer away and fold the eggs one by one until it is a smooth mixture. Pour the whole into the baking tin and put the cake in the preheated oven for 60 min.
When the cake is ready, you set the oven ajar (and off) and let it cool for an hour in this way. Remove the cheesecake from the oven and carefully loosen the sides with a knife, otherwise you have the chance that the cheesecake will tear.
Heat the whipped cream in a pan and remove from the fire if it has become hot. Add the remaining 150 gr of white chocolate and stir until completely absorbed by the whipped cream. Put this on the cheesecake and let it cool down completely.
Roast the shaved almonds in a frying pan and spread them over the white chocolate topping when it is partially solidified. Turn the cheesecake when it has cooled sufficiently for at least four hours in the refrigerator to stiffen.