Description
Indulge in this Almond Chocolate Cheesecake Bliss, a delectable layered dessert featuring a crunchy chocolate-almond crust, luscious cream cheese filling split into vanilla and rich chocolate swirls, and topped with silky ganache and toasted almonds. Perfect for special occasions or when you crave an elegant and flavorful treat.
Ingredients
Scale
Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup finely ground almonds
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
Topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup sliced almonds, toasted
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine the chocolate cookie crumbs, ground almonds, and melted butter until the mixture is uniform. Press this evenly into the bottom of the prepared pan and bake for 8 minutes. Let it cool slightly before adding the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the sour cream and blend well. Then, add eggs one at a time, beating just until combined after each addition. Stir in the almond extract and vanilla extract for fragrant flavor. Divide the batter into two equal parts; stir the melted chocolate gently into one half.
- Assemble and bake: Pour the plain cheesecake batter evenly over the cooled crust. Carefully layer the chocolate batter on top. For a decorative finish, use a knife to swirl gently between the two layers creating a marbled effect or leave them as distinct layers. Bake in the preheated oven for 55–65 minutes, or until the center is mostly set but still slightly jiggly. Then, turn off the oven and crack the door open; leave the cheesecake inside to cool for 30 minutes. Afterward, refrigerate it for at least 4 hours or preferably overnight to set completely.
- Prepare the chocolate topping: Heat the heavy cream until it’s just steaming, then pour it over the semi-sweet chocolate chips placed in a heatproof bowl. Let sit for 2 minutes to melt the chocolate, then stir until smooth and glossy. Spread this ganache evenly over the chilled cheesecake and sprinkle with toasted sliced almonds to finish.
- Serve and enjoy: Slice the cheesecake into 12 portions and serve chilled for the best texture and flavor. This cake is elegant and rich, making it perfect for celebrations or as a special indulgence.
Notes
- This cheesecake can be made up to 2 days in advance; store covered in the refrigerator.
- For a gluten-free version, substitute the chocolate cookie crumbs with gluten-free cookie crumbs in the crust.
- Ensure cream cheese is fully softened for a smooth batter without lumps.
- Be careful not to overbake; the center should still have a slight jiggle when done to prevent cracks.
- Allow the topping ganache to cool slightly before spreading to avoid melting the chilled cheesecake crust.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 27g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
