The best delicious Chocolate Almond Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Almond Cheesecake recipe today!
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1 Cheesecake Crust With
-Almonds; see * Note
=== FILLING ===
1 1/2 lb Cream cheese
3/4 c Sugar
8 oz Bittersweet chocolate;
-melted
2 ts Vanilla extract
2 ts Almond extract
4 Eggs
1/2 c Toasted; chopped slivered
-almonds
* Note: See the “Cheesecake Crust With Almonds” recipe which is
included in this collection.
Set a rack at the middle level of the oven and preheat to 350 degrees.
Butter and line with parchment a 9-inch springform pan. Prepare the
Cheesecake Crust With Almonds dough and place it in the prepared pan.
Pat it down evenly and firmly to cover the pan bottom. Bake for about
15 to 20 minutes, until the dough is golden and baked through. Lower
the oven temperature to 325 degrees. To make the filling, you mixer
should always be set on the lowest speed. Use the paddle attachment,
if your mixer has one, to beat the cream cheese smooth, no more than
30 seconds. Stop the mixer and scrape the bowl and beater. Add the
sugar in a stream, mixing for no more than 30 seconds. Stop and
scrape. Add the melted chocolate; mix only until absorbed, no more
than 30 seconds. Add the vanilla and almond extracts and mix. Add the
eggs, one at a time, mixing only until each is absorbed. Stop and
scrape after each addition. Wrap aluminum foil around the bottom of
the springform pan so it comes at least 1-inch up the sides. Pour the
filling into the prepared pan over the crust. Sprinkle the chopped
almonds evenly on top of the filling. Place the pan in a jelly-roll
or roasting pan and pour warm water into the jelly-roll pan to a
depth of 1/2-inch. Bake the cheesecake for about 65 minutes, or until
lightly colored and firm except for the very center. Remove from the
pan of hot water. Remove the foil and cool completely on a rack. Wrap
the cheesecake and chill overnight before unmolding. Serve in wedges.
This recipe yields one 9-inch cake, about 12 servings.
Yields
1 servings
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