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Name: Chocolate Almond Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 8 oz Bittersweet chocolate;; 1 1/2 lb Cream cheese; 2 ts Vanilla extract; 4 Eggs; 1/2 c Toasted; chopped slivered; 3/4 c Sugar; 2 ts Almond extract; 1 Cheesecake Crust With

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INGREDIENTS

=== FILLING ===
8 oz Bittersweet chocolate;
1 1/2 lb Cream cheese
2 ts Vanilla extract
4 Eggs
1/2 c Toasted; chopped slivered
3/4 c Sugar
2 ts Almond extract
1 Cheesecake Crust With

Servings

INSTRUCTIONS

* Note: See the "Cheesecake Crust With Almonds" recipe which is included in this collection. Set a rack at the middle level of the oven and preheat to 350 degrees. Butter and line with parchment a 9-inch springform pan. Prepare the Cheesecake Crust With Almonds dough and place it in the prepared pan. Pat it down evenly and firmly to cover the pan bottom. Bake for about 15 to 20 minutes, until the dough is golden and baked through. Lower the oven temperature to 325 degrees. To make the filling, you mixer should always be set on the lowest speed. Use the paddle attachment, if your mixer has one, to beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the melted chocolate; mix only until absorbed, no more than 30 seconds. Add the vanilla and almond extracts and mix. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides. Pour the filling into the prepared pan over the crust. Sprinkle the chopped almonds evenly on top of the filling. Place the pan in a jelly-roll or roasting pan and pour warm water into the jelly-roll pan to a depth of 1/2-inch. Bake the cheesecake for about 65 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap the cheesecake and chill overnight before unmolding. Serve in wedges. This recipe yields one 9-inch cake, about 12 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9120 broadcast 05-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1998 Recipe by: Nick Malgieri

NOTES

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Chocolate Almond Cheesecake

=== FILLING ===
8 oz Bittersweet chocolate;
1 1/2 lb Cream cheese
2 ts Vanilla extract
4 Eggs
1/2 c Toasted; chopped slivered
3/4 c Sugar
2 ts Almond extract
1 Cheesecake Crust With

* Note: See the "Cheesecake Crust With Almonds" recipe which is  included in this collection.    Set a rack at the middle level of the oven and preheat to 350 degrees.  Butter and line with parchment a 9-inch springform pan. Prepare the  Cheesecake Crust With Almonds dough and place it in the prepared pan.  Pat it down evenly and firmly to cover the pan bottom. Bake for about  15 to 20 minutes, until the dough is golden and baked through. Lower  the oven temperature to 325 degrees. To make the filling, you mixer  should always be set on the lowest speed. Use the paddle attachment,  if your mixer has one, to beat the cream cheese smooth, no more than  30 seconds. Stop the mixer and scrape the bowl and beater. Add the  sugar in a stream, mixing for no more than 30 seconds. Stop and  scrape. Add the melted chocolate; mix only until absorbed, no more  than 30 seconds. Add the vanilla and almond extracts and mix. Add the  eggs, one at a time, mixing only until each is absorbed. Stop and  scrape after each addition. Wrap aluminum foil around the bottom of  the springform pan so it comes at least 1-inch up the sides. Pour the  filling into the prepared pan over the crust. Sprinkle the chopped  almonds evenly on top of the filling. Place the pan in a jelly-roll  or roasting pan and pour warm water into the jelly-roll pan to a  depth of 1/2-inch. Bake the cheesecake for about 65 minutes, or until  lightly colored and firm except for the very center. Remove from the  pan of hot water. Remove the foil and cool completely on a rack. Wrap  the cheesecake and chill overnight before unmolding. Serve in wedges.  This recipe yields one 9-inch cake, about 12 servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick  Malgieri From the TV FOOD NETWORK - (Show # CL-9120 broadcast  05-01-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    11-10-1998    Recipe by: Nick Malgieri

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Nutrition

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Serving Size: 1 Serving (2372g)
Recipe Makes: 1 servings

Calories: 6614
Calories from Fat: 3604 (54%)

Amt Per Serving		% DV

	Total Fat 400.4g	534 %
	Saturated Fat 202.5g	1013 %
	Monounsaturated Fat 119.4g
	Polyunsanturated Fat 25.6g
Cholesterol 4978.4mg		1532 %
Sodium 3631.9mg		125 %
Potassium 3150.3mg		83 %
Total Carbohydrate 630.5g		185 %
	Dietary Fiber 13.7g	55 %
	Sugars, other 616.9g
Protein 176g		251 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6614

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