Chocolate Almond Marble Cheesecake Recipe

Ingredients
<br>- 3 cups chocolate cookie crumbs
<br>- ½ cup finely chopped almonds
<br>- ¼ cup white sugar
<br>- ½ cup butter, melted
<br>- 3 (1 ounce) squares bittersweet chocolate
<br>- 2 (8 ounce) packages cream cheese, softened
<br>- 1 cup white sugar
<br>- 3  eggs
<br>- 1 teaspoon almond extract
<br>- 1 (16 ounce) container sour cream, room temperature
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 3 cups chocolate cookie crumbs
- ½ cup finely chopped almonds
- ¼ cup white sugar
- ½ cup butter, melted
- 3 (1 ounce) squares bittersweet chocolate
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon almond extract
- 1 (16 ounce) container sour cream, room temperature

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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