Delicious Homemade Chocolate Almond Cheesecake
A rich and indulgent dessert that beautifully combines the deep flavors of chocolate with the nutty essence of almonds.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
- Baking Dish
Ingredients
Crust Ingredients
- 1 cup Raw Almonds Finely chopped or pulsed in a food processor.
- 1 cup Chocolate Cookies Crushed into fine crumbs.
- 5 tablespoons Unsalted Butter Melted.
Filling Ingredients
- 16 ounces Cream Cheese Softened.
- 3/4 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 3 large Eggs At room temperature.
- 1 teaspoon Almond Extract
- 1/2 cup Heavy Cream Whipped slightly before folding in.
Instructions
- Preheat your oven to 325°F (160°C).
- Mix crushed chocolate cookies and chopped almonds in a medium bowl. Add melted butter and stir until crumbs are coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- Beat softened cream cheese until smooth. Add sugar and cocoa powder, mixing until fluffy.
- Add eggs one at a time, mixing well after each addition. Then add almond extract and heavy cream, mixing until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
- Bake for 50-60 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool for an hour.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Remove from the springform pan and garnish as desired before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.