Chocolate-Almond Cheesecake Recipe - Cooking Index
Chocolate-Almond Cheesecake Recipe - Cooking Index
| Vanilla wafer crust | ||
| 2 | Cream | |
| Cheese - softened | ||
| 2 | Eggs | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 teaspoon | 5ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Almond extract |
| Rich chocolate glaze | ||
| 1/4 cup | 23g / 0.8oz | Sliced almonds |
| Vanilla Wafer Crust | ||
| 1/4 cup | 49g / 1.7oz | Margarine or butter |
| 1 1/4 cups | 182g / 6.4oz | Vanilla wafer crumbs (about 30 wafers) |
| Rich Chocolate Glaze | ||
| 1/2 cup | 118ml | Whipping - (heavy) cream |
| 1/2 cup | 55g / 1.9oz | Semisweet chocolate chips |
1. Prepare Vanilla Wafer Crust. Beat cream cheese, eggs, sugar, vanilla and almond extract on medium speed until smooth.
2. Microwave uncovered on medium (50%) 8 to 9 minutes, stirring every 2 minutes, until hot and thickened. Pour into shell. Refrigerate uncovered 1 hour or until cool.
3. Prepare Chocolate Glaze. Pour over top of cheesecake; garnish with almonds. Refrigerate at least 3 hours until chilled. Immediately refrigerate any remaining cheesecake.
VANILLA WAFER CRUST
1. Place margarine in quiche dish, 9 X 1-1/2 inches, or pie plate, 9 X 1-1/4 inches. Microwave uncovered on high 30 to 45 seconds or until melted. Stir in crumbs.
2. Press mixture evenly on bottom and against side of dish. Microwave uncovered 1 minute.
RICH CHOCOLATE GLAZE
1. Measure whipping cream in 1-cup measure. Microwave uncovered on high 1 to 2 minutes or until hot (do not boil).
2. Stir in chocolate chips until smooth and thickened; cool.
500-WATT MICROWAVE: YOU MAY NEED TO INCREASE MICROWAVE TIMES.
Source:
Betty Crocker's Microwave
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.