CHOCOLATE ALMOND MARBLE CHEESECAKE
Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
Provided by Steve DeGroof
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
- Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 36.4 g, Cholesterol 94.1 mg, Fat 28.7 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 274 mg, Sugar 24.5 g
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-MARBLED ALMOND CHEESECAKE
This rich, dark chocolate marbled cheesecake, on a almond crust is meant for those with a passion for chocolate. Looks so rich :) just don't count calories! If you are counting calories, it is forgiven over the Holiday Season ;) Preperation time includes setting time. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Cheesecake
Time 12h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- heat oven to 325*F.
- in large mixer bowl combine sugar and cream cheese. beat at medium speed scraping bowl often until light and fluffy.
- continue beating, adding eggs one at a time, until creamy.
- add remaining ingredients except chocolate chips and almonds.
- continue beating, scraping bowl often until well mixed.
- by hand fold in melted chocolate chips to swirl chocolate throughout batter for marble effect.
- lightly butter 9" springform pan; press almonds firmly on bottom of pan.
- pour batter into prepared pan.
- bake for 65 to 75 minutes or until set.
- turn off oven; leave cheesecake in oven for 2 hours.
- loosen sides of cheesecake from pan by running knife around inside of pan.
- cool completely.
- cover, refrigerate 8 hours or overnight.
- store refrigerated.
Nutrition Facts : Calories 627.3, Fat 43.1, SaturatedFat 24.9, Cholesterol 162.1, Sodium 262, Carbohydrate 55.5, Fiber 2.3, Sugar 49.5, Protein 10.8
CHOCOLATE MARBLED CHEESECAKE
Get out the springform pan-and get ready to impress your guests! No need to tell them that this Chocolate Marbled Cheesecake is actually very easy to make.
Provided by My Food and Family
Categories Dairy
Time 5h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour half the batter into medium bowl; stir in melted chocolate. Drop tablespoonfuls of batters alternately into pan. Cut through batters with knife several times for marble effect.
- Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHOCOLATE-MARBLED ALMOND CHEESECAKE
This rich, dark chocolate-marbled cheesecake with an almond crust was meant for lovers of chocolate .
Provided by Anita Hoffman
Categories Other Desserts
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Lightly butter 9 inch springform pan; press almonds firmly on bottom of pan. Set aside.
- 2. Combine sugar and cream cheese in large mixer bowl. Beat at medium speed, until creamy, (3 to 4 minutes). Add eggs, one at a time, beating well after each addition (1 to 2 minutes). Add all remaining ingredients except chocolate chips ; continue beating until well mixed (1 to 2 minutes). Gently stir in melted chocolate chips by hand, swirling chocolate throughout batter for marbled effect.
- 3. Pour batter into prepared pan. Bake at 325 degrees for 65 to 75 minutes or until just set. Turn off oven; leave cheesecake in oven for 2 hours. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Cover, refrigerate 8 hours or overnight. Store refrigerated.
- 4. If you prefer you can use an Oreo Cookie Crust: Combine Oreo cookie crumbs, almonds, butter and sugar and mix well. Press mixture onto bottom of pan. Bake at 350 degrees for 12 minutes. Cool. Reduce oven temperature to 325 degrees. and then proceed with the filling.
CHOCOLATE MARBLE CHEESECAKE
Provided by Georgia Downard
Categories Cake Coffee Food Processor Chocolate Dessert Bake Low Fat Cream Cheese Ricotta Almond Amaretto Chill Healthy Sour Cream Self
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
- Filling:
- Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.
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