Chocolate Almond Cheesecake

Chocolate Almond Cheesecake

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 122

12 Preparation Time :

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,

1/2 tsp Vanilla Extract

2 oz of bittersweet chocolate - that's about 60 g - to add to the filling. Now maybe that's the last word in decadence!!

9"/

23 cm springform pan, bringing it up the sides to a height of

1/4"/

0 1/2 cm. Chill for 30 min. Preheat the oven to

350 deg F/

175 deg C/gas mark

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.

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.

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