Chocolate Almond Marble Cheesecake
Makes 1 - 10 inch springform pan (16 servings).
3 cups chocolate cookie crumbs
1/2 cup finely chopped almonds
1/4 cup white sugar
1/2 cup butter, melted
3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 (16 ounce) container sour cream, room temperature
Directions
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. Mix well. Press into the bottom
and halfway up the sides of a 10 inch springform pan.
2 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.
3 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.
4 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.
Makes 1 - 10 inch springform pan (16 servings).
3 cups chocolate cookie crumbs
1/2 cup finely chopped almonds
1/4 cup white sugar
1/2 cup butter, melted
3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 (16 ounce) container sour cream, room temperature
Directions
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. Mix well. Press into the bottom
and halfway up the sides of a 10 inch springform pan.
2 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.
3 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.
4 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.
