Chocolate Marbled Almond Cheesecake
|Sugar||2 Cup (32 tbs)|
|Softened cream cheese||32 Ounce|
|Dairy sour cream||1 Cup (16 tbs)|
|Unsweetened cocoa||1 Tablespoon|
|Almond extract||1 Teaspoon|
|Semi sweet chocolate chips||12 Ounce, melted|
|Almonds||2 Ounce, finely chopped (blanched 1/2 Cup)|
Heat oven to 325 degrees F
In large mixing bowl combine sugar, and cream cheese.
Beat at medium speed scraping bowl often, until light and fluffy (3 to 4 min)
continue beating, adding eggs one at a time, until creamy (1 to 2 min)
Add. remaining ingredients except chocolate chips and almonds.
Continue beating scraping bowl often until well mixed. (1 to 2 min)
By Hand, fold in melted chocolate chips to swirl chocolate throughout batter for marbled effect.
Lightly butter a 9" springform pan; press almonds firmly on the bottom of the pan.
Pour batter into prepared pan. Bake for 65 to 75 minutes or until set. turn off the oven; leave cheesecake in the oven for 2 hours. loosen sides of cheesecake from pan by running a knife around the inside of the pan. cool completely. Cover; refridgerate 8 hours or overnight. store refrigerated.