Chocolate Almond Cheesecake

[esgunn]

I was just typing this recipe up for my mom. She couldn't find her copy. It is a very good recipe. I don't know where it came from but she fist made it years ago. Thought I would share it.


* Exported from MasterCook *

Chocolate Almond Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 1/2 cups chocolate wafer cookie crumbs
1 cup blanched almonds -- toasted and chopped
1/2 cup sugar
6 tablespoons butter -- softened
FILLING
1 1/2 pounds cream cheese -- softened
1 cup sugar
4 eggs
1/3 cup heavy cream
1/4 cup Almond Liqueur
1 teaspoon vanilla
TOPPING
2 cups sour cream
1 tablespoon sugar
1 teaspoon vanilla
slivered almonds -- toasted

Preheat oven to 375 degrees

For Crust: Combine crust ingredients and pat the mixture into the bottom
and sides of a buttered 9 1/2" spring form pan.

For Filling: in a large bowl cream together the cream cheese and sugar.

Beat in eggs 1 at a time, beating well after each addition. Add the
cream, liqueur and vanilla and beat the mixture until it is light.

Pour the batter into the shell and bake the cake in the middle of the
oven for 30 minutes.

Transfer the cake to a rack and let stand 5 minutes (the cake will not be
set.)

Topping: Combine the topping ingredients, except the almonds. Spread the
mixture evenly on the cake, and bake for 5 minutes more. Transfer the
cake to the rack and let it cool completely.

Chill it lightly covered overnight. Remove the sides of the pan, transfer
to a cake stand and press the toasted almonds around the top edge.

- - - - - - - - - - - - - - - - - - -

[luvnit]

Yummmm...

[HomeCulinarian]

That does sound good!

[Roxanne 21]

Don't cha just LOVE cheesecake????

This looks good, Erin---thanks for the post!!!

[cjs]

oh geez, I WAS going to make a lemon dessert for Easter...

[esgunn]

Jean, Then how about this one...


* Exported from MasterCook *

lemon swirl cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
6 whole graham crackers (about 3 ounces)
1 cup walnuts -- toasted
3 tablespoons butter -- melted
2 teaspoons grated lemon peel
Filling
2 packages cream cheese -- (8 ounce) room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate -- thawed
2 teaspoons grated lemon peel
3/4 cup sour cream
2 large eggs
Topping
1 cup sour cream -- room temperature
1 jar purchased lemon curd -- (11 1/4 ounce)
2/3 cup chilled whipping cream
2 1/4 inch -- ¥
1 thick lemon slices -- each cut into 4 wedges
8 small mint sprigs

For Crust: Position rack in center of oven and preheat to 350°F. Finely
grind graham crackers in processor. Add nuts; process until coarsely
chopped. Add butter and lemon peel; blend using on/off turns just until
crumbs are moist. Press crumbs firmly onto bottom (not sides) of
9-inch-diameter springform pan. Bake until crust is set, about 10 minutes.
Cool. Maintain oven temperature.

For filling: Using electric mixer, beat cream cheese, sugar, lemonade
concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup
sour cream. Add eggs 1 at a time, beating just until combined. Pour
filling into crust. Bake until center moves only slightly when pan is
shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes.

Meanwhile for topping: Whisk 1 cup sour cream in small bowl until very
smooth. Whisk lemon curd in another small bowl until very smooth.

Run small sharp knife around sides of cake. Starting at outside of edge of
cake, spoon small alternating dollops of sour cream and lemon curd side by
side in concentric circles atop warm cake, covering cake completely.
Gently shake pan to smooth out toppings. Using tip of knife, gently swirl
toppings, forming marble design. Chill cake uncovered overnight.

Using electric mixer, beat cream in medium bowl until stiff peaks form.
Spoon cream into pastry bag fitted with medium star tip.

Run small sharp knife around sides of cake to loosen. Release pan sides of
cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in
decorative scallop border around top edge of cake. Garnish with lemon
slices and mint sprigs.

Source:
"Bon Appétit | April 1995"

[Gourmet_Mom]

Cheesecake...cheesecake...cheesecake....I love cheesecake!

Thanks Erin! Both are copied and saved and the chocolate almond is on the short list.

[Harborwitch]

I knew I shouldn't have looked! Shoot!

[firechef]

Look wonderful and I don't think I have either one of these in my collection of nearly 100 cheesecake recipes...copied just to make sure.

Pretty dang mean isn't she? Gotta love a toughy that plays by her own rules...keep up the good work Erin!

[cjs]

Oh my, right up my alley!! One question tho - something is missing here -

"2/3 cup chilled whipping cream
2 1/4 inch -- ¥ (<-------------)
1 thick lemon slices -- each cut into 4 wedges"

sounds so good.