Milk Chocolate Mascapone Cheesecake
The Amaretto and ground almonds add another dimension to this baked chocolate cheesecake - this is exceptional served warm simply with a little pouring cream.
Preparation time: 20-30 minutes Quantity: Serves 10-12 Cooking time: 1 hour
Ingredients
60g/ 2 oz butter
200g/ 8 oz milk chocolate biscuits
2 egg yolks medium or large
90g/ 3 oz caster sugar
250g/tub mascapone
150 ml /5 fl oz/1/4 pint whipping cream
60g/ 2 oz milk chocolate-chopped
3 tablespoons cocoa powder
60g/ 2 oz ground almonds
2 tablespoons amaretto liqueur
2 egg whites (left from yolks above)
Method
- Crush the biscuits
- Melt the butter and add the biscuits-stir in well
- Spoon in to a spring bottom cake tin-set aside
- Whisk the yolks with the sugar till light, paled and frothy
- Meanwhile whisk the cream to soft peaks
- Beat the mascapone to lighten it and add to the cream -beat in lightly
- Add the yolks to the mascaponi mix
- Whisk the egg whites to soft peaks- set aside
- Add all else to the mascaponi mix
- Gently spoon in the egg white to the mascaponi mix
- spoon on to base
- Bake in a preset oven gas 3/170*c for approx an hour -or until set