Almond Cheesecake With Chocolate Almond Crust Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) (Crust:) | |
| Semi-sweet chocolate square | 1 , cut into pieces (Crust:) | |
| Blanched almonds | 1/2 Cup (16 tbs), finely chopped (Crust:) | |
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) (Crust:) | |
| Ricotta cheese | 2 Cup (16 tbs) (Filling:) | |
| Cream cheese | 1 , softened (Filling:) | |
| Almond paste | 1 Can (10oz) (Filling:) | |
| Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| Eggs | 3 (Filling:) | |
| Vanilla extract | 1 Teaspoon (Filling:) |
Directions
Preheat oven to 375° F.
Prepare crust: Melt butter and chocolate over low heat in 1 1/2-quart Generation II Saucepan.
With Food Chopper, finely chop almonds.
In Batter Bowl, mix melted butter and chocolate with almonds and graham cracker crumbs until well blended.
Press chocolate-crumb mixture over bottom and halfway up sides of Springform Pan fitted with flat bottom; set aside.
Prepare filling: In mixer bowl, beat ricotta, cream cheese and almond paste until smooth and creamy.
Beat in sugar and then eggs, one at a time, beating well after each addition.
Beat in vanilla.
Carefully pour filling into crust.
Bake 1 hour or until filling is set and golden around edges.
Cool in pan on Non-Stick Cooling Rack, then cover with plastic wrap and refrigerate several hours or overnight.
To serve, run knife around sides of pan to loosen cheesecake.
Then set Springform Pan on a serving plate and remove collar, leaving cheesecake on flat pan bottom.
Garnish with rosettes of whipped cream and chocolate-dipped blanched almonds.
Prepare crust: Melt butter and chocolate over low heat in 1 1/2-quart Generation II Saucepan.
With Food Chopper, finely chop almonds.
In Batter Bowl, mix melted butter and chocolate with almonds and graham cracker crumbs until well blended.
Press chocolate-crumb mixture over bottom and halfway up sides of Springform Pan fitted with flat bottom; set aside.
Prepare filling: In mixer bowl, beat ricotta, cream cheese and almond paste until smooth and creamy.
Beat in sugar and then eggs, one at a time, beating well after each addition.
Beat in vanilla.
Carefully pour filling into crust.
Bake 1 hour or until filling is set and golden around edges.
Cool in pan on Non-Stick Cooling Rack, then cover with plastic wrap and refrigerate several hours or overnight.
To serve, run knife around sides of pan to loosen cheesecake.
Then set Springform Pan on a serving plate and remove collar, leaving cheesecake on flat pan bottom.
Garnish with rosettes of whipped cream and chocolate-dipped blanched almonds.
Chef
