Chocolate Almond Cheesecake Recipe - Cooking Index
Chocolate Almond Cheesecake Recipe - Cooking Index
| 1 | Cheesecake Crust With Almonds - see * Note | |
| Filling | ||
| 1 1/2 lbs | 681g / 24oz | Cream cheese |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 8 oz | 227g | Bittersweet chocolate - melted |
| 2 teaspoons | 10ml | Vanilla extract |
| 2 teaspoons | 10ml | Almond extract |
| 4 | Eggs | |
| 1/2 cup | 46g / 1.6oz | 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.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-9120 broadcast 05-01-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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