Wednesday, April 7, 2010

Chocolate Almond Cheesecake

Michelle H.

3 packages cream cheese (8 oz. Each), softened
1 ¼ c. sugar
1/3 c. cocoa
½ c. sour cream
2 tbsp. flour
2 tsp. almond extract
1 tsp. vanilla
3 eggs

¾ c. vanilla wafers, crushed (about 20 wafers)
½ c. browned, blanches almonds
3 tbsp. sugar
3 tbsp. butter, melted

Whipped Cream:
½ pt. Whipping cream
2 tbsp. powdered sugar
¼ tsp. vanilla
1/8 tsp. almond extract

Prepare almond crust by first heating the oven to 350°. Stir the vanilla wafer crumbs, almonds, and sugar together. Blend in butter. Mix well. Press mixture on the bottom and ½” up the side of a spring form pan. Bake 8-10 minutes. Cool slightly.

Next, prepare the cheesecake filling by first heating the oven to 425°. In a large bowl combine the cheese, sugar, cocoa, sour cream, and flour. Beat on medium speed until smooth. Add vanilla, almond extract, and eggs. Beat well. Spray sides of the pan with Pam lightly, and wipe. Pour batter into prepared crust. Bake 10 minutes and then reduce the oven to 250° and continue to bake for 55 more minutes or until center appears set. Put on cooling rack. Loosen rim of the spring form pan almost immediately. Cover and refrigerate.

To prepare the whipped cream garnish begin by pouring the whipping cream into a chilled bowl. Add remaining ingredients and whip until peaks form. Chill. Garnish or serve with the cheesecake.

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