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Almond Truffle Cheesecake Recipe
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To make almond truffle cheese cake you will need
Ingredients
| 6 1/2 | oz | crushed-vanilla-wafers | | 4 | oz | Almonds; toasted, coarsely ground | | 10 1/2 | oz | Sugar; divided | | 2 | oz | Butter | | 24 | ounces | Cream cheese; softened | | 2 | tablespoons | Cocoa; unsweetened | | 12 | ounces | Bittersweet chocolate; melted | | 4 | | Eggs | | 6 | fl oz | Amaretto di Amore | | 2 | fl oz | Whipping cream | | 20 | | Almonds; blanched, toated | | 4 | ounces | Bittersweet chocolate; melted, divided |
Instructions
Combine vanilla wafers, ground almonds, 1/4 cup sugar and butter. Stir
well. Press firmly on bottom of 9" springform pan. Set aside.
Beat cream cheese until fluffy in a large mixing bowl. Gradually beat in
remaining 1 1/4 cups sugar and cocoa until smooth. Add 12 oz. melted
chocolate, beating well. Add eggs, amaretto, and whipping cream, mixing
well.
Pour mixture into prepared pan. Bake at 350ΓΈ for 60-65 minutes or until
center is just set. Cool completely. Cover and refrigerate overnight.
To serve: remove sides of pan and place on serving plate. Drizzle 3 oz.
melted chocolate over cheesecake. Dip half of each whole almond in
remaining 1 oz. melted chocolate and arrange on cheesecake.
This will make enough almond truffle cheesecake for 10 servings.
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Mon 17 Mar 2008
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