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Ingredients
- 1 x Cheesecake Crust With Almonds see * Note
- 1 1/2 lb Cream cheese
- 3/4 c. Sugar
- 8 ounce Bittersweet chocolate melted
- 2 tsp Vanilla extract
- 2 tsp Almond extract
- 4 x Large eggs
- 1/2 c. Toasted, minced slivered almonds
Directions
- Set a rack at the middle level of the oven and preheat to 350 degrees. Butter and line with parchment a 9-inch springform pan.
- Prepare the Cheesecake Crust With Almonds dough and place it in the prepared pan. Pat it down proportionately and firmly to cover the pan bottom. Bake for about 15 to 20 min, till the dough is golden brown and baked through. Lower the oven temperature to 325 degrees.
- To make the filling, you mixer should always be set on the lowest speed. Use the paddle attachment, if your mixer has one, to beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater. Add in the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add in the melted chocolate; mix only till absorbed, no more than 30 seconds. Add in the vanilla and almond extracts and mix. Add in the Large eggs, one at a time, mixing only till each is absorbed. Stop and scrape after each addition.
- Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides. Pour the filling into the prepared pan over the crust. Sprinkle the minced almonds proportionately on top of the filling. Place the pan in a jelly-roll or possibly roasting pan and pour hot water into the jelly-roll pan to a depth of 1/2-inch.
- Bake the cheesecake for about 65 min, or possibly till lightly colored and hard except for the very center. Remove from the pan of warm water.
- Remove the foil and cold completely on a rack. Wrap the cheesecake and refrigerateovernight before unmolding. Serve in wedges.
- This recipe yields one 9-inch cake, about 12 servings.
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