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