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.
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
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.
CHOCOLATE CHERRY CHEESECAKE
A wonderful combination of cherries and chocolate in a rich cheese cake. The glaze on this cheese cake is ganache, one of the easiest and prettiest finishes for cake and cools to a beautiful seamless gloss. You can buy chocolate cookie crumbs in the bakery aisle or crush your own chocolate wafers for the crust.
Provided by Karen From Colorado
Categories Cheesecake
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
- Beat cream cheese in a large bowl until smooth.
- Add eggs one at a time, beating well after each addition.
- Add sugar and almond extract; beat until smooth.
- Add 1/2 cup of the whipping cream; blend well.
- Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
- Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
- Spoon remaining cream cheese mixture over the pie filling layer.
- Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
- Cool in pan on a wire rack for 1 hour.
- Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
- Remove from heat and stir in the chocolate chips.
- Line a cookie sheet with waxed paper.
- Remove the sides of the springform pan.
- Place cheesecake on the paper lined cookie sheet.
- Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
- Chill for at least 3 hours or over night.
- Serve topped with the remaining pie filling.
Nutrition Facts : Calories 550.2, Fat 39.6, SaturatedFat 23.4, Cholesterol 148, Sodium 306.5, Carbohydrate 44.9, Fiber 0.8, Sugar 15.3, Protein 8
CHOCOLATE-CHERRY CHEESECAKE
Get ready for the "wow factor" when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it's baking and chilling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
- Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 1 1/2 g
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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