Chocolate Almond Marble Cheesecake

Name: Chocolate Almond Marble Cheesecake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 118 milliliters finely chopped almonds; 85 grams bittersweet chocolate; 118 milliliters butter, melted; 710 milliliters chocolate cookie crumbs; 454 grams packages cream cheese, softened; 3 eggs; 454 grams sour cream, room temperature; 237 milliliters white sugar

Chocolate Almond Marble Cheesecake requires approximately 2 hours and 10 minutes from start to finish. This recipe makes 10 servings with 662 calories, 9g of protein, and 49g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of cream cheese, eggs, bittersweet chocolate, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Chocolate Almond Marble Cheesecake, Chocolate Marble Cheesecake, and Chocolate Marble Cheesecake.

Instructions

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter.

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Cookie Crumbs

Almonds

Butter

Sugar

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Bowl

Oven

Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.

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Springform Pan

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.

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Chocolate

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Double Boiler

Remove from heat and allow to cool to lukewarm.

In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream.

Ingredients you will need

Almond Extract

Cream Cheese

Sour Cream

Sugar

Egg

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Bowl

Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling.

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Chocolate

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Bowl

Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.

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Crust

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Knife

Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

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Oven