Directions: |
Directions:Line a 9” spring-form pan with foil. Heat oven to 325°. Chop chocolate, melt and let cool. Combine flour, cocoa, soda and salt. With an electric mixer set at medium speed, beat butter, sugar and vanilla until creamy. Beat in egg until mixture is fluffy. Reduce speed and beat in chocolate. Gradually beat in flour mixture. Dough will be stiff. Press half the dough into pan. Bake 10 minutes. Cool. Roll out the remaining dough between sheets of lightly floured wax paper to 1/8” thick. Cut out hearts with a 1 ½” cookie cutter. Bake on ungreased baking sheets until edges are firm, 5-7 minutes. You will have extras.
Process cream cheese, ricotta and sugar in a food processor until smooth. Add eggs, sour cream, amaretto, cornstarch and lemon juice. Pulse on and off until mixture is smooth. Pour into cooled pan. Bake until a toothpick stuck into the center comes out with a few moist crumbs, 1 ½ to 1 ¾ hours. Cool completely and chill.
Combine pie filling, lemon juice and almond extract. Spoon off about 1 T. of the syrup. Spread cherry mixture over top of cake. Spread a tiny bit of reserved syrup on the backs of 12 cookies and press then onto the side of the cake. |
Personal
Notes: |
Personal
Notes: Family Notes:
This recipe came from First for Women Magazine (Feb 22, 1993). I don’t make it often, but it is both excellent to taste and lovely to look at!
Instead of a chocolate crust, I use 1 t. honey, 1/3 C. melted butter and 1 C. crushed pecan sandies (cookies) and omit the heart shapes; topping can be anything you like. I love the amaretto flavored cheesecake!
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