Chocolate Almond Cheesecake
Indulge in the luscious decadence of this Chocolate Almond Cheesecake, a dessert that combines rich, velvety cheesecake with a nutty twist. Featuring a buttery chocolate cookie and almond crust, this recipe is layered with a creamy dark chocolate-infused filling, perfectly balanced with a hint of almond extract. A water bath ensures a silky-smooth texture while preventing cracks, making it as beautiful as it is delicious. This cheesecake is crowned with optional drizzles of dark chocolate and crunchy toasted almonds for added elegance and texture. Perfect for celebrations or an indulgent treat, this homemade cheesecake is a chocoholic's dream come true. Serve it chilled for the ultimate dessert experience!
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Recipe Information
Ingredients
- 200 grams Chocolate sandwich cookies
- 75 grams Unsalted butter, melted
- 50 grams Whole almonds, finely chopped
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 180 ml Heavy cream
- 200 grams Dark chocolate, melted and cooled
- 1 teaspoon Almond extract
- 3 Eggs, large
- 50 grams Dark chocolate, for topping (optional)
- 30 grams Sliced almonds, toasted (optional)
Instructions
Preheat the oven to 175°C (350°F) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Transfer to a mixing bowl and stir in the melted butter and finely chopped almonds until evenly combined.
Press the cookie mixture into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it evenly. Bake the crust in the preheated oven for 8 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the heavy cream, melted and cooled dark chocolate, and almond extract to the cream cheese mixture. Beat on low speed until combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent cracks in the cheesecake.
Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to prevent the cheesecake from cracking.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Remove the cheesecake from the water bath and cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to fully set.
Before serving, optionally garnish with extra melted dark chocolate and toasted sliced almonds. Slice and enjoy!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 32.2 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
