Roasted Almond Dark Chocolate Cheesecake
Roasted Almond Dark Chocolate Cheesecake is a decadent and luxurious dessert that combines a crunchy graham cracker crust with a rich and creamy dark chocolate and roasted almond filling. Topped with additional chopped dark chocolate and roasted almonds, this cheesecake offers a perfect blend of textures and flavors that every chocolate lover will adore.
Ingredients
CRUST
- 2 cups graham crackers , finely crumbled
- 2 tbsp sugar
- 3 oz unsalted butter , melted
- 1 oz butter , softened
- 3 tbsp cocoa powder
FILLING
- 4 8-oz packages cream cheese , softened
- 10 oz granulated sugar
- 6 eggs , separated
- 1 tsp vanilla extract
- 3 tbsp flour
- 1 pint sour cream
- 3 oz Green & Black’s Pure Dark Chocolate Roasted Almond , chopped plus additional for garnish
- 3 oz Green & Black’s Pure Dark Chocolate Roasted Almond , chopped plus additional for garnish
WINE PAIRING
- Grüner Veltliner
Instructions
- PREHEAT oven to 350°F.
- COMBINE graham cracker crust, sugar and cocoa powder in a mixing bowl.
- ADD melted butter (3 oz) until mixture has a wet sand consistency.
- USE softened butter (1 oz) to grease 9-inch springform pan (bottom and sides).
- PAT down an even layer of crumb mixture on the bottom and sides of the pan.
- STORE in the refrigerator while you are making the filling.
- CREAM together cream cheese and granulated sugar with mixer.
- BEAT in egg yolks one at a time.
- ADD sour cream, flour and vanilla.
- STIR in chopped Green & Black’s Pure Dark Chocolate Roasted Almond chocolate and set aside.
- WHISK egg whites in a different bowl until soft peaks are formed.
- FOLD egg white into the chocolate mixture. Do not overmix.
- POUR the filling into pan and bake for one hour.
- TURN OFF oven and, let the cake remain in the oven for an additional fifteen minutes with the oven door open.
- REMOVE the cake from the springform pan when it has cooled to room temperature, being sure to run a knife around the edge of the pan to loosen.
- TOP cheesecake with additional chocolate, if desired
Notes
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.
Nutrition
Calories: 450kcalCarbohydrates: 37gProtein: 8gFat: 30gSaturated Fat: 18gCholesterol: 150mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 800IUCalcium: 100mgIron: 2mg
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