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–+ servings

Roasted Almond Dark Chocolate Cheesecake

Green & Black's
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Fusion
Servings 6 servings
Calories 450 kcal

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
Keyword Creamy, Decadent, Indulgent
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