MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
MINI ALMOND CHEESECAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™
These clever three-bite cheesecakes have the easiest crust imaginable and are loaded with the blissful flavor pairing of almond, cherry and chocolate.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h28m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
- Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
- Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 6.8 g, Cholesterol 24 mg, Fat 8.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 5.1 g, Sodium 62.5 mg, Sugar 1.9 g
CHERRY ALMOND CHEESECAKE
Cherry marbling and topping bring a holiday look to this lovely dessert. Its graham cracker crust includes ground almonds, which give it a crunchy texture. The nutty flavor complements the cream cheese filling nicely.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.
Nutrition Facts : Calories 337 calories, Fat 19g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 175mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
CHERRY-ALMOND CHEESECAKE
Break out the almond extract! This dreamy cherry cheesecake just wouldn't be the same without its heavenly aroma.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.
- Pour milk into medium bowl. Add Filling Mix and almond extract. Beat with electric mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.
- Squeeze Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 29 g, Protein 3 g
NO-BAKE CHERRY CHEESECAKE WITH ALMONDS
Make this No-Bake Cherry Cheesecake with Almonds for a special occasion. Toasted almonds and cherry pie filling give this creamy No-Bake Cherry Cheesecake with Almonds its wonderful aroma and texture.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Reserve 1 Tbsp. nuts; sprinkle remaining onto bottom of crust. Mix next 4 ingredients in medium bowl until blended. Gently stir in COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours. Serve topped with pie filling and reserved nuts.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
ALMOND CRUSTED CHERRY CHEESECAKE!
This is so yummy....a crunchy, almond crust, sweet cream cheese, whipped cream, and cherries!! Also all the sugar can be subbed for Splenda for a guilt-free treat! Also, this can be made a day in advance so you don't have to rush to make a fancy dessert for your guests!
Provided by Gods_sugarcookie
Categories Cheesecake
Time 6h30m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE CRUST:.
- Finely grind the almonds. Spray a 9x13-inch glass dish (to look pretty, it doesn't have to be glass though).
- Melt the margarine and combine it, the almonds, and the 1/2 cup brown sugar in the bottom of the pan. Press the mixture over entire bottom of the pan evenly, using a flat butter knife and gently patting and pushing.
- Bake at 350°F for 15-20 minute. Let cool completely. (about 2-3 hours).
- FOR THE FILLING:.
- Whip cream until peaks form and fold in 1 cup white sugar till dissolved.
- In a separate bowl beat cream cheese until light and fluffy and mix in 1 1/2 cups sugar. Add the 1 tsp vanilla.
- Lightly blend whipped cream and cream cheese.
- Spread mixture over cooled crust and spread cherry pie filling on top.
- Refrigerate at least 3 hours or overnight.
Nutrition Facts : Calories 1382.8, Fat 89.7, SaturatedFat 35.7, Cholesterol 186.9, Sodium 384.1, Carbohydrate 135.9, Fiber 8.6, Sugar 118.7, Protein 19.3
CHERRY CHEESECAKE WITH CHOCOLATE ALMOND CRUST
Categories Cake Chocolate Dessert Bake Cherry Almond Gourmet Kidney Friendly Peanut Free Soy Free
Yield Makes 1 Cake
Number Of Ingredients 22
Steps:
- Make crust:
- Preheat oven to 350° F.
- In a food processor pulse almonds until ground. Add chocolate wafer cookies and grind fine. Add butter, sugar, almond extract, and salt and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side. Bake crust in middle of oven 10 minutes and transfer to a rack to cool. Crust may be made 3 days ahead and kept, covered, at room temperature.
- Make topping:
- In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften. In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring. Remove pan from heat and reserve 1/2 cup juice for filling. To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.
- Make filling:
- In a bowl with an electric mixer beat cream cheese with sugar until smooth. Beat in flour and add eggs 1 at a time, beating after each addition. Beat in sour cream, vanilla, and reserved cherry juice until combined well.
- Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate. Spread topping evenly over cake. Chill cake, loosely covered, at least 2 hours and up to 3 days.
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- Either in a food processor or ziploc bag, pulse or crush the graham crackers until fine crumbs are formed. If using food processor, add the almonds. If not, chop the almonds very finely using a sharp knife. Add graham cracker crumbs and chopped almonds to a large mixing bowl. Add the 1/2 cup of sugar and 1 cup of melted butter. Stir until crumbs are moist.
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- Pour the remaining cherries evenly over the top, cover the pan with foil and refrigerate for a minimum of 4 hours before serving. Cut into slices and serve with whipped cream, if desired!
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