CHOCOLATE-ALMOND CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use.
- Make the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside.
- Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined.
- Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired.
CHOCOLATY ALMOND CHEESECAKE
Dayna Henson from Tulsa, Oklahoma relates, "After serving this once, I'm asked to make again the next time. It has the most heavenly flavor."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the wafer crumbs, almonds and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for 1 hour., In a small saucepan, soften gelatin in milk; let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Cool to room temperature, about 6 minutes. , In a large bowl, beat the cream cheese, sour cream and almond extract until smooth. Beat in melted chocolate and gelatin mixture. Fold in whipped cream. Spoon into crust. Cover and chill for 6 hours or overnight., Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate kisses, almonds and additional whipped cream. Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE ALMOND CHEESECAKE
My family enjoys a good meal, but we all save room for dessert when this cheesecake is part of the menu. Its rich chocolate flavor is so satisfying when we're craving something sweet and creamy. -Jeri Dobrowski, Beach, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter. Press onto the bottom of a 9-in. springform pan; chill. , In a large bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Beat in 1 teaspoon extract and remaining cocoa. Add eggs; beat on low speed just until combined. , Pour into crust. Bake at 350° for 45-50 minutes or until the 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. Refrigerate overnight. Remove sides of pan., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining extract; beat until stiff peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.
Nutrition Facts : Calories 397 calories, Fat 25g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 181mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE ALMOND CHEESECAKE
Make and share this Chocolate Almond Cheesecake recipe from Food.com.
Provided by Courtly
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter.
- Press onto the bottom and 1 3/4 inches up the sides of a greased 9 inch springform pan.
- Cover and refrigerate for 1 hour.
- In a small saucepan, soften gelatin in milk; let stand for 5 minutes.
- Cook and stir over medium heat until gelatin is dissolved.
- Cool to room temperature, about 6 minutes.
- In a large mixing bowl, beat the cream cheese, sour cream and almonds extract until smooth.
- Beat in melted chocolate and gelatin mixture.
- Fold in whipped cream.
- Spoon into crust.
- Cover and chill for 6 hours or overnight.
- Just before serving, run a knife around edge of pan to loosen.
- Remove sides of pan.
- Garnish with chocolate kisses, almonds and additional whipped cream.
- Refrigerate leftovers.
Nutrition Facts : Calories 378.5, Fat 34.4, SaturatedFat 18.1, Cholesterol 82.2, Sodium 224.3, Carbohydrate 12.7, Fiber 1.5, Sugar 8.6, Protein 7.2
CHOCOLATE-ALMOND CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 350 degrees F.
- For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
- For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
- For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.
CHOCOLATE ALMOND MARBLE CHEESECAKE
Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
Provided by Steve DeGroof
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
- Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 36.4 g, Cholesterol 94.1 mg, Fat 28.7 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 274 mg, Sugar 24.5 g
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
KIMBERLY LANDSON'S CHOCOLATE ALMOND CHEESECAKE
This was found in "500 more Low-Carb Recipes" by Dana Carpender. I found this book to be the best compendium of low-carb recipes in the market! This is only 1 of the 500, and it is fabulous. Cooking time does not include chill time.
Provided by Nana Lee
Categories Cheesecake
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Combine crust ingredients and press into the bottom of a greased 9" (22.5cm) springform pan.
- Melt chocolate in microwave on medium, then let cool.
- Using electric mixer to beat cream cheese and Splenda to blend.
- Beat eggs and extracts until smooth.
- Blend in chocolate and sour cream.
- Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
- Turn off oven, leave door ajar, and let cool in oven for 1 hour.
- Refrigerate, in cake pan, at least 3 hours or overnight.
- When completely cooled, remove pan sides.
- Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.
Nutrition Facts : Calories 240.7, Fat 23.2, SaturatedFat 11.8, Cholesterol 92.8, Sodium 140.6, Carbohydrate 5.5, Fiber 1.9, Sugar 2.2, Protein 5.9
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.
CHOCOLATE-ALMOND CHEESECAKE BITES
A chocolate coating covers rich, creamy pieces of cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 300°F. Cut 14x12-inch sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
- In large bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until fluffy. Beat in egg and almond extract, scraping bowl if necessary. Pour over crust.
- Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool on cooling rack 1 hour. Cover; refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with waxed paper.
- Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites. In 1-quart microwavable bowl, microwave chocolate chips and shortening uncovered on Medium (50%) 3 minutes. Stir; microwave in 15-second increments, stirring after each, until melted and smooth.
- Work with half of bites at a time (24 bites); refrigerate other half until needed. Place 1 bite on fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess chocolate to drain off. Place on 1 waxed paper-lined cookie sheet. Repeat with second half of bites and second waxed paper-lined cookie sheet.
- In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir; microwave in 15-second increments, stirring after each, until melted. Spoon into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over dipped bites. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cheesecake Bite, Sodium 40 mg, Sugar 7 g, TransFat 0 g
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