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Almond Cheesecake With Chocolate Almond Crust

For crust
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Semi sweet chocolate 1 Ounce, cut into pieces (1 square)
  Blanched almonds 1⁄2 Cup (8 tbs), finely chopped
  Graham cracker crumbs 1 1⁄4 Cup (20 tbs) (15 crackers)
For filling
  Ricotta cheese 16 Ounce (2 cups)
  Cream cheese 8 Ounce, softened (1 package)
  Almond paste 8 Ounce (1 can)
  Sugar 1⁄4 Cup (4 tbs)
  Eggs 3
  Vanilla extract 1 Teaspoon

Preheat oven to 375° F.
Prepare crust: Melt butter and chocolate over low heat in 1 1/2-quart Generation II Saucepan.
With Food Chopper, finely chop almonds.
In Batter Bowl, mix melted butter and chocolate with almonds and graham cracker crumbs until well blended.
Press chocolate-crumb mixture over bottom and halfway up sides of Springform Pan fitted with flat bottom; set aside.
Prepare filling: In mixer bowl, beat ricotta, cream cheese and almond paste until smooth and creamy.
Beat in sugar and then eggs, one at a time, beating well after each addition.
Beat in vanilla.
Carefully pour filling into crust.
Bake 1 hour or until filling is set and golden around edges.
Cool in pan on Non-Stick Cooling Rack, then cover with plastic wrap and refrigerate several hours or overnight.
To serve, run knife around sides of pan to loosen cheesecake.
Then set Springform Pan on a serving plate and remove collar, leaving cheesecake on flat pan bottom.
Garnish with rosettes of whipped cream and chocolate-dipped blanched almonds.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2049 Calories from Fat 1332

% Daily Value*

Total Fat 154 g236.6%

Saturated Fat 64.4 g321.9%

Trans Fat 0 g

Cholesterol 618.1 mg206%

Sodium 760 mg31.7%

Total Carbohydrates 118 g39.4%

Dietary Fiber 10.1 g40.2%

Sugars 83.9 g

Protein 61 g123%

Vitamin A 70.3% Vitamin C 0.19%

Calcium 90.6% Iron 34.9%

*Based on a 2000 Calorie diet

Almond Cheesecake With Chocolate Almond Crust Recipe