White Chocolate Cheesecake With Cocoa Almond Crust Recipes

CHOCOLATE ALMOND CHEESECAKE

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.

WHITE CHOCOLATE CHEESECAKE WITH COCOA-ALMOND CRUST

Steps:

• Combine first 6 ingredients; stir well.
• Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
• Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
• Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until white chocolate melts, stirring occasionally.
• Let cool.
• Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
• Add remaining 1/4 cup whipping cream, beating well.
• Add egg yolks, one at a time, beating after each addition.
• Stir in white chocolate mixture and 1 teaspoon vanilla.
• Beat egg whites at high speed until stiff peaks form.
• Fold into cream cheese mixture.
• Pour batter into prepared crust.
• Bake at 350 degrees for 45 minutes.
• Remove from oven and let cool 15 minutes in pan on a wire rack.
• Increase oven temperature to 475 degrees.
• Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
• Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
• Return to oven and bank an additional 7 minutes.
• Cool to room temperature in pan on a wire rack.
• Chill at least 8 hours.
• Garnish with chocolate curls if desired.

CHOCOLATE-ALMOND CHEESECAKE

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.

ALMOND WHITE CHOCOLATE CHEESECAKE

Steps:

• FOR THE CRUST:.
• Position rack in the center of the oven and preheat ot 350°F.
• Butter 9-inch springform pan with 2 3/4 inch sides.
• Grind shortbreads and almonds in a food processor. Add butter and process until clumps form. Press the dough into the pan bottom. Bake until golden brown - about 8 minutes. Cool crust completely. But maintain oven temperature.
• FOR THE FILLING:.
• In top of double boiler set over barely simmering water, stir white chocolate until it is melted. Remove pan from water.
• Using a mixer, beat cream cheese and sugar in a large bowl until completely blended and smooth. Add sour cream and Amaretto and beat until well-blended. Beat 1 egg at a time, then beat in melted chocolate.
• Pour filling into crust and bake until golden and puffed. Center will be set in just about 1 hour to 1 hour and 20 minutes. Cool pan on rack and refrigerate until cold.
• Before serving, run a knife around the sides of the spring-form pan to loosen the cake. Remove the pan sides and smooth the sides of the cake with a knife or spatula. Transfer the caker to a platter, garnish with additional chopped, toasted almonds and serve.

WHITE CHOCOLATE CHEESECAKE W/ ALMOND CRUST

Steps:

• 1. Gather your ingredients.
• 2. Place a rack in the middle position, and preheat the oven to 355f (180c).
• 3. Take the 1 tablespoon of butter and rub on the bottom and sides of an 8-inch (20cm) spring form pan.
• 4. Cut a round piece of parchment paper the size of the bottom of the pan, and press into the butter.
• 5. Lightly butter the top of the parchment paper, and reserve.
• 6. THE CRUST
• 7. Add all the ingredients for the crust (except the butter) to a large bowl.
• 8. Thoroughly mix.
• 9. Add the butter.
• 10. Cut into the dry ingredients until combined.
• 11. Add the crust to the spring form pan, and flatten it out.
• 12. Make a slight rise around the sides of the pan.
• 13. Place into the preheated oven, and bake for 15 minutes.
• 14. Remove from oven, and allow the crust to cool.
• 15. THE FILLING
• 16. Gather your ingredients.
• 17. While the crust is cooling, add the white chocolate to the top of a double boiler, or you can place a bowl over a pot of gently simmering water.
• 18. Chef's Tip: If you're using blocks of chocolate, it will make the process go faster if you chop it up with a good sharp knife.
• 19. Stir the mixture until the chocolate is melted.
• 20. Add the melted chocolate to a large bowl, and then add the cream cheese.
• 21. Gently stir the mixture until the chocolate and cream cheese are incorporated.
• 22. Add the yolks.
• 23. Mix until the yolks are incorporated into the chocolate/cheese mixture.
• 24. Meanwhile, beat the egg whites using an electric mixer, or food processor.
• 25. Continue to beat until stiff peaks form.
• 26. Chef's Note: If the bowl you're using is not clean, you won't get stiff peaks.
• 27. Add half the egg whites to the mixture.
• 28. Gently fold until incorporated.
• 29. Chef's Note: Repeat with the other half of the egg whites.
• 30. Add the mixture to the spring form pan.
• 31. Bake the cheesecake in a bain marie until set, about 45 minutes.
• 32. Chef's Note: A "bain marie" is a water bath. Take a baking dish, large enough to hold the spring form pan. Place the dish and pan into the oven, and then fill the baking dish up with hot water, to about halfway up the spring form pan. This will cook the cheesecake with a gentle, moist heat.
• 33. Chef's Tip: If your spring form pan is not water tight, you need to wrap the outside of the pan in aluminum foil before placing in the bain marie.
• 34. After the cake has set, turn off the oven, and leave the cheesecake in the oven for 10 to 15 minutes.
• 35. Remove, from oven, remove from bain marie, and allow to rest on the countertop for about an hour.
• 36. Run a knife around the edges of the cheesecake to separate it from the pan.
• 37. Cover and place in the refrigerator and allow the cheesecake to chill for three hours or more before serving.
• 38. Remove from the spring form pan, slice using a knife dipped in warm water, and serve with your favorite toppings. Enjoy.
• 39. Keep the faith, and keep cooking.