Almond Roca Cheesecake Food

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ALMOND ROCA



Almond Roca image

This is a family recipe that we make each year for the holidays. It is my absolute favorite!

Provided by Stephanie

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 4

1 large chocolate bar, grated, divided
1 (6 ounce) package sliced almonds, chopped, divided
2 cups white sugar
1 pound butter

Steps:

  • Line a baking sheet with aluminum foil.
  • Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
  • Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
  • Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 g

EASY ALMOND ROCA TOFFEE



Easy Almond Roca Toffee image

This is by far the BEST Almond Roca imitation that I have tasted! You don't have to be a pro at making candy to make this. If you like Almond Roca, you just gotta try it!!

Provided by Pvt Amys Mom

Categories     Candy

Time 50m

Yield 1 3/4 Pounds

Number Of Ingredients 8

1 cup slivered almonds
1 cup butter (do not substitute margarine)
1 cup sugar
1/3 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
12 ounces milk chocolate chips
1 cup finely ground walnuts

Steps:

  • Line a cookie sheet with foil and spray it with non-stick cooking spray.
  • Place almonds in a single layer on cookie sheet.
  • Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310°F.
  • Remove from heat and immediately pour over almonds (do not scrape the pan).
  • Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
  • Sprinkle with ground walnuts.
  • Let stand until firm.
  • Break into small pieces and store in an airtight container.
  • (The toffee mixture will not coat the entire baking sheet).

HOMEMADE "ALMOND ROCA"



Homemade

My sister-in-law Trish shared her original recipe with me. A video demonstration is available at www.paulaq.com>free recipes. I LOVED it because the candy is SUPER DELICIOUS and WONDERFULLY EASY. The only thing I changed was using UNSALTED, DRY ROASTED, WHOLE almonds AND GOOD QUALITY chocolate (no store brands).....it is a must to ensure an absolutely indulgent experience!

Provided by Paula Quinene

Categories     Candy

Time 50m

Yield 30 pieces

Number Of Ingredients 5

2 1/2 cups crushed almonds, with skin, unsalted, dry roasted (buy the almonds whole then crush)
6 regular sized bars of hershey's milk chocolate, broken at the scored lines of the bar (I don't recommend using a store brand of chocolate! In fact, I would prefer to use Dove milk or semi)
1 1/2 cups salted butter
1 1/2 cups sugar
1/3 cup water

Steps:

  • DIRECTIONS.
  • Place whole almonds in a freezer bag. Put this freezer bag in the second bag. Using the flat side of a meat tenderizer, hammer the almonds to crush them. You want some almond pieces to be large, some to be small.
  • Measure 1.5 cups of crushed almonds and set aside.
  • Measure 1 cup of crushed almonds into another container. Set aside.
  • Set a cooling rack on the counter, with the sheet pan on top. Leave on the counter till ready to pour the toffee.
  • Place the butter, then sugar, then water in the non-stick pot. Set the heat to half way between medium and medium-high (about the position of the 22nd minute on the clock).
  • Allow ingredients to come to a boil WITHOUT STIRRING. DO NOT stir.
  • Mixture will continue to a bubbly, rolling boil.
  • Once the center of the mixture starts to turn form an opaque color to a very light caramel, add 1.5 cups of crushed almonds. The temperature will be about 245 to 250 degrees.
  • Begin stirring the mixture once you add the almonds.
  • Continue to stir until the mixture turns to a slightly darker color.
  • As you stir and the mixture darkens, you will notice the mixture at the edge of the pot start to darken more than the mixture in the center. The sugar will be about 285 to 290 degrees. It's ready to pour.
  • Pour the mix along the center part of the pan, lengthwise. Set the pot on a trivet or an unused burner on the stove.
  • Using the wooden spoon or an icing spatula, quickly spread the mixture toward all the edges of the pan. Don't cover the entire half-sheet pan otherwise the toffee will be too thin.
  • The toffee will set / harden some while spreading. You will be able to coax it a little to cover any holes created while spreading the mixture.
  • Take the Hershey chocolate pieces and arrange over the toffee, working from the edges inward, in a circular pattern.
  • After a minute, spread the melted chocolate to cover the toffee.
  • Sprinkle the remaining 1 cup of crushed almonds over the chocolate.
  • Wait 5 minutes.
  • Lay 1-2 sheets of wax paper over the pan.
  • Use a clean spatula or your hands (CAREFUL -- the pan is hot) to gently press the nuts into the chocolate.
  • Leave in a cool room for about 30 minutes.
  • Set in the fridge or in a VERY COLD room for several hours to allow the chocolate to set.
  • If placing candy in the fridge (overnight is fine), bring "almond roca" to room temperature before serving.
  • Note: When refrigerated, the toffee will lighten in color. This is fine. The candy will have to come to room temperature to regain its darker color.

Nutrition Facts : Calories 235.8, Fat 17.9, SaturatedFat 7.5, Cholesterol 26.4, Sodium 111.4, Carbohydrate 17.4, Fiber 1.7, Sugar 15.1, Protein 3.3

APPLE ALMOND CHEESECAKE



Apple Almond Cheesecake image

Tasty and light, this cheesecake shines at many occasions and celebrations, and appeals to those also who aren't cheesecake lovers. This recipe originates in Canadian Living's Entertaining Cookbook Special, 1983. Cooking time includes 30 minutes chilling time for crust.

Provided by woodland hues

Categories     Cheesecake

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup ground almonds
1/4 cup granulated sugar
1/4 teaspoon almond extract
1 cup flour
250 g cream cheese
1/4 cup granulated sugar
1 egg
1/4 teaspoon almond extract
1/3 cup brown sugar, lightly packed
1 tablespoon flour
1/2 teaspoon cinnamon
4 cups apples, peeled and sliced
1/3 cup slivered almonds or 1/3 cup almonds, coarsely chopped

Steps:

  • Crust: in small mixing bowl, beat butter until light and fluffy.
  • Add ground almonds, sugar and almond extract, and mix.
  • Work flour into mixture until ball of dough forms.
  • Place dough between two sheets of waxed paper and roll into 10" circle.
  • Remove paper and turn pastry in 9" springform pan, gently pressing against side and bottom of pan.
  • Refrigerate for 30 minutes.
  • Filling: in another bowl, beat cream cheese until smooth.
  • Beat in sugar, egg and extract.
  • Pour into chilled crust.
  • Topping: in a large bowl, combine sugar, flour and cinnamon.
  • Arrange apple slices in circular fashion until used up.
  • Sprinkle with almonds.
  • Bake in 425F oven for 10 minutes, then turn down to 350F and bake 30 - 35 minutes longer or until apples are tender.

Nutrition Facts : Calories 457.2, Fat 28.6, SaturatedFat 14.8, Cholesterol 91.3, Sodium 187.7, Carbohydrate 45.8, Fiber 3.3, Sugar 28.5, Protein 7.4

CHOCOLATE ALMOND CHEESECAKE



Chocolate Almond Cheesecake image

Make and share this Chocolate Almond Cheesecake recipe from Food.com.

Provided by Courtly

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups finely crushed vanilla wafers
1 cup finely chopped almonds, toasted
1/3 cup sugar
1/2 cup butter, melted
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/4-1/2 teaspoon almond extract
1 (11 1/2 ounce) package milk chocolate chips, melted and cooled
1/2 cup heavy whipping cream
milk chocolate kiss, unblanched
1 whole almonds
additional whipped cream

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter.
  • Press onto the bottom and 1 3/4 inches up the sides of a greased 9 inch springform pan.
  • Cover and refrigerate for 1 hour.
  • In a small saucepan, soften gelatin in milk; let stand for 5 minutes.
  • Cook and stir over medium heat until gelatin is dissolved.
  • Cool to room temperature, about 6 minutes.
  • In a large mixing bowl, beat the cream cheese, sour cream and almonds extract until smooth.
  • Beat in melted chocolate and gelatin mixture.
  • Fold in whipped cream.
  • Spoon into crust.
  • Cover and chill for 6 hours or overnight.
  • Just before serving, run a knife around edge of pan to loosen.
  • Remove sides of pan.
  • Garnish with chocolate kisses, almonds and additional whipped cream.
  • Refrigerate leftovers.

Nutrition Facts : Calories 378.5, Fat 34.4, SaturatedFat 18.1, Cholesterol 82.2, Sodium 224.3, Carbohydrate 12.7, Fiber 1.5, Sugar 8.6, Protein 7.2

ALMOND CHEESECAKE



Almond Cheesecake image

This recipe I got from my daughter-in-law (one smart cook) the first time I visited their new home and have fixed it so many times since. It is so easy and quick that I can whip it up in a blink of an eye and the almond flavoring is super.

Provided by Janet Alexander

Categories     Cheesecake

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 7

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1 teaspoon almond extract or 2 teaspoons vanilla

Steps:

  • Preheat oven to 300.
  • Combine graham crackers crumbs, sugar and butter.
  • Press into springform pan.
  • Beat cheese until fluffy.
  • Gradually beat in milk.
  • Add eggs and almond extract.
  • Mix well.
  • Pour into prepared pan.
  • Bake 45- 50 minutes.
  • Cool and chill.
  • Serve plain or with your favorite topping.
  • This can be done very quickly and simply by putting crackers, sugar and butter into a food processor.
  • Blend for a minute.
  • Prepare pan.
  • Put cheese and milk in processor, blend.
  • Add eggs and flavoring and process until thoroughly blended.
  • Pour in pan.
  • This whole process takes less than 5 minutes to prepare.

Nutrition Facts : Calories 529.3, Fat 34.5, SaturatedFat 19.3, Cholesterol 169.4, Sodium 402.1, Carbohydrate 45.8, Fiber 0.4, Sugar 39.3, Protein 10.6

MOCHA ALMOND CHEESECAKE



Mocha Almond Cheesecake image

Make and share this Mocha Almond Cheesecake recipe from Food.com.

Provided by carolinafan

Categories     Cheesecake

Time 4h20m

Yield 1 9-inch cheesecake

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter or 1/3 cup margarine, melted
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons amaretto liqueur
2 teaspoons instant coffee powder
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 300.
  • Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
  • In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
  • Pour into baked crust. Bake 40 minutes or until filling is set.
  • Shut off oven, open door and allow cheesecake to cool in oven.
  • When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.

Nutrition Facts : Calories 3104, Fat 190.4, SaturatedFat 95.8, Cholesterol 835, Sodium 2010.2, Carbohydrate 315, Fiber 9.9, Sugar 242.9, Protein 50.7

ALMOND ROCA CHEESECAKE



Almond Roca Cheesecake image

I'd probably have to have three cans of Almond Roca on hand to make sure I could get a cup chopped for this cheesecake - cuz I'm sure they'd somehow end up in my mouth most of the time.

Provided by Pinay0618

Categories     Cheesecake

Time 1h40m

Yield 14 serving(s)

Number Of Ingredients 10

3/4 cup graham cracker crumbs
1/2 cup chopped almond roca buttercrunch toffee
1/4 cup butter, melted
24 ounces cream cheese, softened
1 (14 ounce) can eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond extract
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped almond roca buttercrunch toffee

Steps:

  • Preheat oven to 300 degrees F.
  • Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
  • In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
  • In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
  • Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
  • * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

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