Description
This Delicious Homemade Chocolate Almond Cheesecake features a rich and creamy chocolate cream cheese filling with a crunchy almond and chocolate cookie crust. Perfectly baked in a water bath for a silky texture, this decadent dessert serves 8 to 8 and makes an indulgent treat for any occasion.
Ingredients
Scale
Crust
- 1 cup Raw Almonds (Finely chopped or pulsed in a food processor)
- 1 cup Chocolate Cookies (Crushed into fine crumbs)
- 5 tablespoons Unsalted Butter (Melted)
Filling
- 16 ounces Cream Cheese (Softened)
- 3/4 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 3 large Eggs (At room temperature)
- 1 teaspoon Almond Extract
- 1/2 cup Heavy Cream (Whipped slightly before folding in)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
- Prepare Crust Mixture: Mix the crushed chocolate cookies and chopped almonds in a medium bowl. Add the melted butter and stir until all crumbs are evenly coated, forming the base of the crust.
- Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake this crust for 10 minutes, then allow it to cool completely before adding the filling.
- Make Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add the granulated sugar and unsweetened cocoa powder, mixing until the mixture becomes light and fluffy.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture. Then mix in the almond extract followed by the slightly whipped heavy cream until fully combined.
- Assemble Cheesecake: Pour the prepared filling over the cooled crust in the springform pan, smoothing the top to ensure even baking.
- Prepare Water Bath: Wrap the springform pan tightly in aluminum foil to prevent water leakage. Place it inside a larger baking dish filled halfway with hot water to create a water bath, which helps bake the cheesecake gently and evenly.
- Bake Cheesecake: Bake for 50 to 60 minutes until the edges are set but the center still jiggles slightly, which will set further as it cools.
- Initial Cooling: Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to avoid cracking from a sudden temperature change.
- Room Temperature Cooling: Remove the cheesecake from the oven and allow it to cool for 30 minutes at room temperature before refrigerating.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve: Carefully remove the cheesecake from the springform pan and garnish as desired before slicing and serving.
Notes
- Ensure eggs are at room temperature to help create a smooth batter without lumps.
- Wrapping the pan in foil is essential to prevent water from the bath from leaking into the cheesecake.
- Allowing the cheesecake to cool gradually reduces the risk of cracks on the surface.
- For a richer flavor, consider using high-quality dark chocolate cookies for the crust.
- Garnishing options include sliced almonds, chocolate shavings, or a dusting of cocoa powder.
