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Almond Cheesecake With Chocolate Almond Crust

21st.Century.Chef's picture
Ingredients
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
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Interest: 
Everyday
Servings: 
2

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