Desserts and sweets
Almond chocolate cheesecake
No ratings yet
70 min
Serves 10 - 12
General
Ingredients
- For the cheesecake base For the cheesecake base
- 1 cup digestive biscuit crumbs 240 ml digestive biscuit crumbs
- 1/2 cup chopped pecans 120 ml chopped pecans
- 3 tbsp sugar 44 ml sugar
- 1/4 cup butter (melted) 60 ml butter (melted)
- For the cheesecake filling For the cheesecake filling
- 16 oz cream cheese (softened) 455 g cream cheese (softened)
- 1/2 cup packed brown sugar 120 ml packed brown sugar
- 3 tbsp heavy whipping cream 44 ml heavy whipping cream
- 2 large eggs 2 large eggs
- 6 oz semi-sweet chocolate (170 g; melted) 170 g semi-sweet chocolate (170 g; melted)
- 3 tbsp almond flavored liqueur (Amaretto or similar) 44 ml almond flavored liqueur (Amaretto or similar)
- For the cheesecake topping For the cheesecake topping
- 2 cup sour cream 480 ml sour cream
- 2 tbsp caster sugar 30 ml caster sugar
Method
Combine the biscuit crumbs, pecans, sugar and butter until smooth and press onto
the bottom of a 9 inch (22 - 23 cm) spring-form pan. Bake at 325 degrees F (160 degrees C) for 10 minutes. Leave the oven on.
In a bowl add the cream cheese, whipping cream and brown sugar and beat using an electric mixer on medium speed until well blended.
Add the eggs. one at a time, beating well after each addition. Add the melted chocolate and almond liqueur and beat until you get a smooth mixture.
Pour the cheese mixture over the baked cheesecake base.
Bake the cheesecake for 35 minutes at 325 degrees F.
increase the oven temperature to 425 degrees F.
While the cheesecake is baking mix the sour cream with the 2 tablespoons of sugar. Spread the sour cream mixture over the cheesecake (after 35 minutes of baking), increase the oven temperature to 425 degrees F (220) and bake for an additional 10 minutes.
Loosen the cheesecake from the rim of the pan and let cool at room temperature. Remove the rim of the pan and refrigerate for at least 5 to 6 hours before serving.
In a bowl add the cream cheese, whipping cream and brown sugar and beat using an electric mixer on medium speed until well blended.
Add the eggs. one at a time, beating well after each addition. Add the melted chocolate and almond liqueur and beat until you get a smooth mixture.
Pour the cheese mixture over the baked cheesecake base.
Bake the cheesecake for 35 minutes at 325 degrees F.
increase the oven temperature to 425 degrees F.
While the cheesecake is baking mix the sour cream with the 2 tablespoons of sugar. Spread the sour cream mixture over the cheesecake (after 35 minutes of baking), increase the oven temperature to 425 degrees F (220) and bake for an additional 10 minutes.
Loosen the cheesecake from the rim of the pan and let cool at room temperature. Remove the rim of the pan and refrigerate for at least 5 to 6 hours before serving.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.