Chocolate Almond Marble Cheesecake

Chocolate Almond Marble Cheesecake is a side dish that serves 10. One portion of this dish contains about 9g of protein, 49g of fat, and a total of 662 calories. For $1.79 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 56 people have made this recipe and would make it again. If you have almond extract, almonds, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. It is brought to you by Allrecipes. Overall, this recipe earns a not so super spoonacular score of 35%. If you like this recipe, take a look at these similar recipes: Chocolate Marble Cheesecake, Chocolate Marble Cheesecake, and Chocolate Marble Cheesecake.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 100 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter.

2. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.

3. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.

4. Remove from heat and allow to cool to lukewarm.

5. 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.

6. 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.

7. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.

8. 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 Information:

covered percent of daily need