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Almond Cheesecake w/ Choc -Almond Crust
MyCookbook Recipe Database
MyCookbook Member: MyCookbook
Recipe Category: Dessert
Recipe Preparation Level: difficult
1/4 cup butter or margarine
1 square (1 ounce) semisweet chocolate, cut into
1/2 cup blanced almonds, finely chopped
1 1/4 cup graham cracker crumbs (about 15 crackers)
2 cups (16 ounces) ricotta cheese
1 package (8 ounces) cream cheese, softened
1 can (8 ounces) almond paste
1/4 cup sugar
1 tsp vanilla extract
Preheat oven to 375 degrees. Prepare crust: Melt butter and chocolate over low heat in 1 1/2-quart saucepan. Finely chop almonds. Mix melted butter and chocolate with almonds and graham cracker crumbs until well blended. Press chocolate-crumb mixture over bottom and halfway up sides of a springform pan fitted with flat bottom; set aside.
Prepare filling: In mixer bowl, beat ricotta, cream cheese and almond paste until smooth and creamy. Beat in sugar and then eggs, one at a time, beating well after each addition. Beat in vanilla. Carefully pour filling into crust. Bake 1 hour or until filliing is set and golden around edges. Cool in pan on a cooling rack, then cover with plastic wrap and refigerate several hours or overnight.
To serve, run knife around sides of pan to loosen cheesecake. Then set springform pan on a serving plate and remove collar, leaving cheesecake on flat pan bottom. Garnish with rosettes of whipped cream and chocolate-dipped blanced almonds.
Yield: 10-12 servings
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