Another Award Winning Triple-Tested Recipe form the Baker's Kitchen.
BAKER'S BEST NO-BAKE CHOCOLATE AMARETTO CHEESECAKE

FOR COOKIE RING: Melt 2 squares BAKER'S Semi-Sweet Chocolate with 2 tbsp (25mL)butter. Pour into tall, thin glass. Dip 32 round wafer cookies in chocolate, place on waxed paper lined pann. Chill until set. Place cookies in ring in 8 1/2 inch (22cm) springform pan.

FOR CHEESECAKE: Beat 500g softened cream cheese until smooth; blend in 1/4 cup (175 mL) firmly packed brown sugar. Sprinkle 7g envelope unflavoured gelatin over 1/2 cup (125 mL) almond liqueur. Let stand 5 minutes. Stir over low heat until gelatin dissolves. Blend warm gelatin into cheese mixture. Beat 1 cup (250 mL) whipping cream; fold into cheese mixture. Set aside 1 cup (250 mL) of this mixture. Melt 6 squares BAKER'S Semi-Sweet Chocolate; cool. Fold into remaining cheese mixture. Spread all but 1/2 cup (125 mL) chocolate mixture into prepared pan; spread plain mixture evenly on top. Top with remaining chocolate mixture; swirl with knife to marble. Chill at least 3 hours.

FOR GARNISH: Partially melt 1 square BAKER'S Semi-Sweet Chocolate. Dip whole unblanched almonds into chocolate. Chill. Place on top of cookies.
Bake with the best.


From a Baker's Chocolate advertisement.

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