Chocolate Almond Cheesecake
Prep time: 20 minutes Cook time: 60 minutes Makes 12" round cheesecake
Ingredients:
Crust:
1 ¾ cups graham wafer crumbs
6 Tbsp butter, melted
1 cup sliced almonds
Cream filling:
⅓ cup milk
3 packages cream cheese (8oz/250g each)
1 cup sugar
1 tsp vanilla extract
3 eggs
2 cups semi-sweet chocolate chips*, melted
Topping:
2-3 cups whipped topping
½ cup sliced almonds
¼ cup chocolate shavings
2 caramel squares, grated (optional)
Directions:
1. Crust: Mix the graham crumbs and melted butter. Press onto the bottom and up the sides of a 12" (30cm) round springform pan. Bake at 325°F(160°C) for 10 minutes.
2. Sprinkle almonds over crust.
3. Filling: Soften cream cheese in microwave for 15 seconds. With an electric mixer, beat cream cheese, sugar, and vanilla extract until smooth.
4. Beat in eggs. Stir in melted chocolate.
5. Spoon mixture over almonds and crust. Bake at 325°F(160°C) for 50 minutes or until set.
6. Run a knife around the rim of the pan to loosen cake. Let cool.
7. Topping: Add a layer of whipped topping. Sprinkle on caramels, almonds, and chocolate shavings.
Store in fridge (not at room temperature). Freezes well.
*Can grate a chocolate bar. 1 cup of chocolate chips is roughly 170 grams.
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I read recipes the same way I read science fiction. I get to the end and go, "Well, that's not going to happen!"
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Cookbook: Kitchen Keepsakes
Non-FictionHere are 10 recipes from my family cookbook, Kitchen Keepsakes. These recipes are fairly easy and forgiving. Close counts in horseshoes, hand grenades, and this style of cooking. The full cookbook is available on Amazon in print, ebook, and Kindle U...
