CHOCOLATE-ALMOND CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use.
- Make the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside.
- Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined.
- Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired.
COCONUT CHOCOLATE ALMOND CHEESECAKE
Picture and recipe are from Southern Living Cookbook 1998 Annual Recipes. This is a scrumdillicious cheesecake recipe. If you are a chocoholic like me, you will love it. It always goes over well when you have company over.
Provided by Linda Griffith
Categories Pies
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Stir together first 3 ingredients; press mixture into bottom of a 10 inch spring form pan.
- 2. Bake at 350 degrees for 8 minutes, cool
- 3. Beat cream cheese, eggs and one cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut and next 3 ingredients. Pour into prepared crust and bake at 350 degrees for one hour. Cool on wire rack.
- 4. Place semi sweet chips in a zip lock bag and submerge in hot water until chips are melted. Snip a hole in the corner of the bag and drizzle chocolate over the top of the cheesecake. Cover and chill for 8 hours..
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.
DOUBLE CHOCOLATE ALMOND CHEESECAKE
This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.
Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE GLAZED CHEESECAKE
This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! -Caryn Wiggins, Columbus, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. , In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer., Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours., For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.
Nutrition Facts : Calories 467 calories, Fat 31g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 328mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE-ALMOND CHEESECAKE
This was originally published as a chocolate-mint cheesecake in Cooking Pleasures Magazine, but I don't like mint at all, so I just subbed almond extract for the mint. If you want a chocolate-mint one (or, for that matter, one made with any other extract), just sub in the extract at the appropriate time. NOTE: Cooking time includes cooking and cooling time to MAKE the cake, but does not include 6 hours refrigeration after all is done.
Provided by KatiesMama
Categories Cheesecake
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 6-8 minutes or until set; cool on wire rack.
- Place 6 oz. chopped chocolate in medium heatproof bowl; place over saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted; remove bowl from saucepan.
- In large bowl, beat cream cheese and sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in sour cream and vanilla just until blended.
- Reserve 2 C batter in another medium bowl; stir in 1 t almond extract.
- Stir melted chocolate into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with hot tap water halfway up sides of springform pan.
- Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved almond batter evenly over cheesecake. Bake 25 minutes or until edges are puffed and top is dry to the touch. Remove cake from water bath; remove foil. Place on wire rack; cool for about 2 hours.
- Meanwhile, place 6 oz finely chopped chocolate in another large bowl. Place cream, 2 T butter and corny syrup in heavy medium saucepan; heat over medium heat 2-3 minutes or until hot. Remove saucepan from heat as soon as first bubble appears; pour over chocolate. Let stand 1 minute to soften; stir until mixture is smooth and chocolate is melted. Stir in 1/2 t almond extract. Cool to room temperature. Pour glaze over cooled cheesecake in pan, spreading evenly over top. Refrigerate at least 6 hours before serving.
Nutrition Facts : Calories 678.4, Fat 56.5, SaturatedFat 34, Cholesterol 185.7, Sodium 286, Carbohydrate 42.8, Fiber 4.7, Sugar 17.8, Protein 12.2
CHOCOLATE-GLAZED COCONUT ALMOND CHEESECAKE RECIPE RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°. In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. •Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally. Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.
CHOCOLATE-GLAZED COCONUT-ALMOND CAKE
This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue.
Provided by Bev I Am
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- For the cake-----------.
- Preheat oven to 325F degrees.
- Butter and flour 9" diameter cake pan with 2" high sides.
- Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
- Add yolks, extract and salt and beat 1 minute.
- On low speed, beat in flour alternately with milk in 3 additions each.
- Mix in coconut.
- Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
- Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
- Fold whites into batter.
- Pour batter into prepared pan.
- Bake until tester inserted into center comes out clean, about 1 hour.
- Cool cake in pan on rack 20 minutes.
- Run small sharp knife around sides to loosen cake.
- Turn out cake onto rack; cool completely.
- For Filling-----------.
- Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
- Add white chocolate; stir until melted.
- Pour into bowl and cool.
- Add cream cheese and beat until smooth.
- Mix in coconut.
- Chill until spreadable, about 30 minutes.
- For Glaze-----------.
- Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
- Add chocolate and stir until melted and smooth.
- Cool until just pourable, about 15 minutes.
- Using serrated knife, cut cake horizontally in half.
- Place 1 cake layer cut side up on plate.
- Spread filling over.
- Top with second cake layer cut side down.
- Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
- Press almonds around sides and in 1" border around top edge of cake.
- Refridgerate cake until glaze sets, about 1 hour.
- (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
- Stir over low heat until sauce is heated through.
- Slice cake; serve with sauce.
CHOCOLATE ALMOND CHEESECAKE
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
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
CHOCOLATE-GLAZED COCONUT-ALMOND CAKE
Steps:
- For cake:
- Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
- Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely.
- For Filling:
- Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes.
- For Glaze:
- Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes.
- Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1-inch border around top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.)
- Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.
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5/5 (5)Total Time 1 hr 20 minsCategory DessertCalories 1063 per serving
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- Melt the chocolate chips in a double boiler or microwave (I usually do 30 second intervals for 1 minute, stirring in between, then 15 second intervals, stirring in between until it's smooth). Set aside.
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- For crust: Preheat oven to 350°. Combine Oreo crumbs, coconut, sugar, and butter. Press the crumb mixture into the bottom and about an inch up the sides of a 9" springform pan.
- Filling: Beat cream cheese till smooth. Add sugar and beat till creamy. Lightly beat in the eggs, extracts, and salt till thoroughly combined. Fold in the coconut and almonds.
- Pour mixture on top of the crust. Turn oven down to 325° and bake for about 75 more minutes or until the outer 2 1/2" is set. Remove from oven and cool completely on a cooling rack.
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