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Chocolate Marbled Almond Cheesecake Recipe
|Sugar||2 Cup (32 tbs)|
|Softened cream cheese||32 Ounce|
|Dairy sour cream||1 Cup (16 tbs)|
|Unsweetened cocoa||1 Tablespoon|
|Almond extract||1 Teaspoon|
|Semi sweet chocolate chips||12 Ounce, melted|
|Almonds||2 Ounce, finely chopped (blanched 1/2 Cup)|
Calories 1225 Calories from Fat 703
% Daily Value*
Total Fat 81 g124.1%
Saturated Fat 39.6 g197.8%
Trans Fat 0 g
Cholesterol 327.2 mg
Sodium 709.6 mg29.6%
Total Carbohydrates 115 g38.3%
Dietary Fiber 2.1 g8.6%
Sugars 93.9 g
Protein 18 g36.6%
Vitamin A 45.9% Vitamin C 0.57%
Calcium 23.4% Iron 8.9%
*Based on a 2000 Calorie diet
In large mixing bowl combine sugar, and cream cheese.
Beat at medium speed scraping bowl often, until light and fluffy (3 to 4 min)
continue beating, adding eggs one at a time, until creamy (1 to 2 min)
Add. remaining ingredients except chocolate chips and almonds.
Continue beating scraping bowl often until well mixed. (1 to 2 min)
By Hand, fold in melted chocolate chips to swirl chocolate throughout batter for marbled effect.
Lightly butter a 9" springform pan; press almonds firmly on the bottom of the pan.
Pour batter into prepared pan. Bake for 65 to 75 minutes or until set. turn off the oven; leave cheesecake in the oven for 2 hours. loosen sides of cheesecake from pan by running a knife around the inside of the pan. cool completely. Cover; refridgerate 8 hours or overnight. store refrigerated.