Almond Truffle Cheesecake
Prep time: 0:20 Overall time: 1:30
10 servings scale / convert
1-1/4 cups vanilla wafers, crushed
3/4 cup toasted almonds, coarsely ground
1-1/2 cups sugar, divided
1/4 cup butter or margarine, melted
1-1/2 lb. cream cheese, softened
2 tbsp. cocoa, unsweetened
12 oz. bittersweet chocolate, melted
3/4 cup amaretto di amore
1/4 cup whipping cream
20 almonds, blanched and toasted
4 oz. bittersweet chocolate, melted and divided
Combine vanilla wafers, ground almonds, 1/4 cup sugar and butter. Stir well. Press firmly on bottom of 9-inch springform pan. Set aside.
Beat cream cheese until fluffy in a large mixing bowl. Gradually beat in remaining 1-1/4 cups sugar and cocoa until smooth. Add 12 oz. melted chocolate, beating well. Add eggs, amaretto, and whipping cream, mixing well. Pour mixture into prepared pan. Bake at 350°F for 60-65 minutes or until center is just set. Cool completely. Cover and refrigerate overnight.
Remove sides of pan and place on serving plate. Drizzle 3 oz. melted chocolate over cheesecake. Dip half of each whole almond in remaining 1 oz. melted chocolate and arrange on cheesecake.
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1 Recipe Reviews
reviewed Almond Truffle Cheesecake
Ms. Morrison lists 2 recipes here - nearly identical except that this one has no almond taste at all. While it's a nice, simple chocolate cheesecake, I find its taste disappointing.
The difference between this and Ms. Morrison's other recipe here is simply the addition of 2 tsp almond extract and 1 tsp vanilla extract. I believe this will make all the difference.
Additionally, although she doesn't suggest it, since this cake falls about an inch when cooled, I'll make a "hat" ring on the batter, as with a souffle. I think a sprinkling of powdered sugar on top of the cake, before drizzling the chocolate, will make a much nicer presentation. (I used most of the chocolate "drizzle" to fill in the gaping hole left when the cake fell.)