Chocolate Almond Cheesecake

* Exported from MasterCook II *

Chocolate Almond Cheesecake

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 122
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Toasted Almond Crust:
1 1/2 C Toasted Almonds -- 185 g, 6 oz
1/2 C Sugar -- 120 g, 4 oz
2 Tbsp Unsalted Butter -- melted, 30 g, 1 oz
1/2 Tsp Almond Extract

Filling:
2 Lb Cream Cheese -- 1 kg
1 1/2 C Sugar -- 375 g, 12 oz
4 Eggs
5 oz Bittersweet Chocolate -- melted, 155 g
1/2 tsp Vanilla Extract

The last word in decadence, Hazelnuts, pecans, or your favorite nut can be
used instead of almonds in the crust. I've also known to chop up 2 oz of
bittersweet chocolate - that's about 60 g - to add to the filling. Now
maybe that's the last word in decadence!!

In a food processor, blend the almonds and sugar to a coarse meal. Add
the butter and almond extract and process until fully blended. Press the
mixture into the bottom of a 9"/23 cm springform pan, bringing it up the
sides to a height of 1/4"/0.5 cm. Chill for 30 min.

Preheat the oven to 350 deg F/175 deg C/gas mark 4.

To prepare the filling, cut the cream cheese into 8 or 10 pieces and place
in a mixer. Scraping the sides and bottom of the bowl frequently, blend
until smooth. Add the sugar and mix thoroughly. Add the eggs one at a
time, mixing well after each adition. When the eggs aer fully
incorporated, drizzle in the chocolate, mixing to blend. Turn off the
machine and scrape the bottom and sides down well.

With the machine back on, add the vanilla and blend. Pour the mixture
into the crust. Bake for 50 to 60 min, or until a tester inserted in the
center comes out clean. Let the cheesecake cool and refrigerate for at
least 4 hrs.

Serve with whipped cream.

Serves 8 - 12

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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