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Chocolate Almond Cheesecake is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
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1 1/4 cups graham cracker crumbs
1 1/2 cups sugar, divided
1/2 cup plus 2 tablespoons baking cocoa, divided
1/4 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
3 eggs
1 1/2 teaspoons almond extract, divided
1 cup whipping cream
1/4 cup confectioners' sugar
1/4 cup sliced almonds, toasted
Combine crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter; mix well. Press into the bottom of a 9 inch spring form pan; chill. In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and remaining cocoa. Pour into crust. Bake at 350 degrees for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator. Serves 12.
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