why make this recipe
This Delicious Homemade Chocolate Almond Cheesecake is a perfect treat for all chocolate lovers. It combines the rich flavors of cream cheese, chocolate, and almonds for a dessert that is both creamy and crunchy. Whether you are celebrating a special occasion, hosting a gathering, or just want to enjoy something sweet at home, this cheesecake will impress everyone. It’s simple to make and absolutely delicious!
how to make Delicious Homemade Chocolate Almond Cheesecake
Ingredients
- 1 cup Raw Almonds (Finely chopped or pulsed in a food processor)
- 1 cup Chocolate Cookies (Crushed into fine crumbs)
- 5 tablespoons Unsalted Butter (Melted)
- 16 ounces Cream Cheese (Softened)
- 3/4 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 3 large Eggs (At room temperature)
- 1 teaspoon Almond Extract
- 1/2 cup Heavy Cream (Whipped slightly before folding in)
Directions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the crushed chocolate cookies and chopped almonds. Add the melted butter and stir until the crumbs are well-coated.
- Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In another bowl, beat the softened cream cheese until it’s smooth. Add the sugar and cocoa powder, mixing until fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the almond extract and heavy cream. Mix until smooth.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Wrap the springform pan in aluminum foil, then place it in a larger baking dish filled with hot water.
- Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for an hour.
- Cool it at room temperature for 30 minutes. Then, refrigerate for at least 4 hours or overnight.
- Remove from the springform pan and garnish as desired before serving.
how to serve Delicious Homemade Chocolate Almond Cheesecake
You can serve this cheesecake plain or add some delicious toppings. Consider drizzling with chocolate sauce, adding fresh berries, or sprinkling some crushed almonds on top. A dollop of whipped cream also works beautifully to enhance the dessert’s richness.
how to store Delicious Homemade Chocolate Almond Cheesecake
Store any leftovers in the refrigerator. Make sure to cover it well with plastic wrap or place it in an airtight container. It can stay fresh for about 5-7 days in the fridge. Do not freeze unless you want to alter its texture.
tips to make Delicious Homemade Chocolate Almond Cheesecake
- Make sure all your ingredients are at room temperature for best results.
- When mixing, do not overbeat the eggs; just combine until mixed well.
- Let the cheesecake cool slowly in the oven to prevent cracking.
- Garnishing with sliced almonds can add a nice touch to the presentation.
variation
For a twist, you can replace the almond extract with vanilla extract for a different flavor profile. You can also use a nut-based crust, such as a hazelnut or pecan crust, instead of the chocolate cookie crust for a unique taste.
FAQs
1. Can I use a different type of nut instead of almonds?
Yes, you can substitute almonds with walnuts or pecans if you prefer different flavors or textures.
2. What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can cover it with whipped cream or a fruit topping to hide the crack.
3. Can I make this cheesecake a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld together beautifully, and it will be set perfectly for serving.
Delicious Homemade Chocolate Almond Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and creamy cheesecake combining chocolate and almond flavors, perfect for any occasion.
Ingredients
- 1 cup Raw Almonds (Finely chopped or pulsed in a food processor)
- 1 cup Chocolate Cookies (Crushed into fine crumbs)
- 5 tablespoons Unsalted Butter (Melted)
- 16 ounces Cream Cheese (Softened)
- 3/4 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 3 large Eggs (At room temperature)
- 1 teaspoon Almond Extract
- 1/2 cup Heavy Cream (Whipped slightly before folding in)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the crushed chocolate cookies and chopped almonds. Add the melted butter and stir until the crumbs are well-coated.
- Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In another bowl, beat the softened cream cheese until it’s smooth. Add the sugar and cocoa powder, mixing until fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the almond extract and heavy cream. Mix until smooth.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Wrap the springform pan in aluminum foil, then place it in a larger baking dish filled with hot water.
- Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for an hour.
- Cool it at room temperature for 30 minutes. Then, refrigerate for at least 4 hours or overnight.
- Remove from the springform pan and garnish as desired before serving.
Notes
Make sure all your ingredients are at room temperature for best results. Do not overbeat the eggs and let the cheesecake cool slowly in the oven to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American