Chocolate-Almond Cheesecake |
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Prep Time: 29 Minutes Cook Time: 85 Minutes |
Ready In: 114 Minutes Servings: 1 |
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This decadent chocolate cheesecake recipe has a chocolate crumb crust and a creamy chocolate filling, and is topped with melted chocolate and almonds. Ingredients:
1 1/2 cups chocolate wafer crumbs |
3 tablespoons sugar |
1/3 cup butter, melted |
1/4 cup finely chopped almonds |
3 (8-ounce) packages cream cheese, softened |
3/4 cup sugar |
2 tablespoons all-purpose flour |
4 large eggs |
2 cups (12-ounce package) semisweet chocolate morsels, melted |
1 teaspoon almond extract |
3/4 cup sour cream |
2 cups (12-ounce package) semisweet chocolate morsels |
2 tablespoons shortening |
garnish: slivered almonds |
Directions:
1. Combine first 4 ingredients in a medium bowl; firmly press crumb mixture evenly into bottom and up sides of a lightly greased 9-inch springform pan. Bake at 350° for 10 minutes. Remove from oven; set aside.
2. Beat cream cheese at high speed with an electric mixer until creamy; gradually add 3/4 cup sugar and flour, mixing well. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate and almond extract; beat until well blended. Stir in sour cream, blending well. Pour into prepared crust.
3. Bake at 350° for 15 minutes. Reduce temperature to 225°; bake 1 hour or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; cool to room temperature on a wire rack. Cover and chill at least 8 hours. Run a knife around edge of pan, and release sides.
4. Place chocolate morsels and shortening in top of a double boiler; place over simmering water, and cook until chocolate melts, stirring often. Spoon glaze over cheesecake. Garnish, if desired. Store in refrigerator.
5. Tip: Dip knife into hot water for easier cutting.
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