LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-ALMOND CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 350 degrees F.
- For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
- For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
- For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.
HONEY YOGURT CHEESECAKE
Bring a touch of Mediterranean magic to your table with this no-fuss bake that can be made ahead
Provided by Good Food team
Categories Buffet, Dessert, Treat
Time 1h55m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
- Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
- To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.
Nutrition Facts : Calories 789 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.67 milligram of sodium
ALMOND JOY CHEESECAKE
Categories Cake Mixer Chocolate Nut Dessert Bake Christmas Thanksgiving Valentine's Day Kid-Friendly Mother's Day Graduation Father's Day Cream Cheese Coconut Almond Anniversary Family Reunion Shower Chill Party Potluck Bon Appétit Small Plates
Yield Makes 10-12 servings
Number Of Ingredients 17
Steps:
- For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
- For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
- For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
- Run small knife around sides of cake to loosen. Release pan sides.
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