Almond Cheesecake With Chocolate Almond 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)|
|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)|
|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.