Chocolate-Almond Cheesecake
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Almond (sliced)1 tsp
Salt1 cup
All-Purpose Flour1 cup
Granulated Sugar2 large
Egg (at room temperature)1 tsp
Pure Vanilla ExtractDirections:
1
Make the crust: Preheat the oven to 350 degrees F
2
Add the chocolate graham crackers and the almonds to the bowl of a food processor
3
Process until finely chopped
4
Add the butter and salt and process again until it is the consistency of wet sand
5
Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use
6
Make the topping: In a small bowl, combine the brown sugar, flour and almonds
7
Using your fingers, work in the butter until it is the texture of a crumble topping
8
Set aside
9
Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl
10
Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed
11
Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium
12
Reduce the speed to low and beat in the melted chocolate until combined
13
Pour the filling over the crust and sprinkle evenly with the crumble topping
14
Bake in the preheated oven for 45 minutes, or until the center of the cake is just set
15
Allow the cake to cool to room temperature, then refrigerate until completely chilled
16
Serve cold
17
Dust with confectioners' sugar, if desired