Chocolate almond cheesecake 2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| 1½ | cup | Sugar; divided |
| ½ | cup | Cocoa + 2 T.; divided |
| ¼ | cup | Butter or margarine; melted |
| 2 | packs | Cream cheese; softened, 8 oz. |
| 1 | cup | Sour cream |
| 3 | Eggs | |
| 1½ | teaspoon | Almond extract; divided |
| 1 | cup | Heavy cream |
| ¼ | cup | Confectioner's sugar |
| ¼ | cup | Almonds; sliced, toasted |
Directions
Combine crumbs, ¼ cup sugar, 2 T. cocoa, and butter; mix well. Press into the bottom of a 9 inch springform pan; chill. In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust. Bake at 350 for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator. Source: Taste of Home Magazine; June/July 1995.
Recipe By : Sue Klapper
Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:18:40 -0600 (CST) From: zeiss@... (Sherry Zeiss)