Description
This delicious homemade chocolate almond cheesecake features a rich, creamy chocolate filling with a crunchy almond and chocolate cookie crust. Baked in a water bath to ensure a smooth, silky texture, this cheesecake is perfect for special occasions or indulgent desserts. The subtle almond extract perfectly complements the chocolate, making it a crowd-pleaser.
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 cheesecake.
- Prepare Crust Mixture: In a medium bowl, combine the crushed chocolate cookies and chopped almonds. Add the melted unsalted butter and stir until the crumbs are evenly coated.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- Mix Cream Cheese Base: Beat the softened cream cheese until smooth and creamy. Add the granulated sugar and unsweetened cocoa powder, mixing until the batter is fluffy and well combined.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition. Then, add the almond extract and gently fold in the slightly whipped heavy cream until smooth.
- Assemble Cheesecake: Pour the chocolate cream cheese filling over the cooled crust in the springform pan and smooth the top with a spatula.
- Prepare Water Bath: Wrap the springform pan tightly in aluminum foil to prevent water from leaking in. Place it inside a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
- Bake Cheesecake: Bake for 50-60 minutes in the preheated oven until the edges are set but the center remains slightly jiggly, indicating creaminess.
- Cool Slowly: Turn off the oven and open the door slightly, allowing the cheesecake to cool gradually inside for about an hour. This prevents cracking.
- Final Cooling and Chill: Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then refrigerate it for at least 4 hours or overnight to set completely.
- Serve and Garnish: Carefully release and remove the springform pan sides. Garnish the cheesecake as desired, slice, and serve.
Notes
- Using room temperature eggs helps achieve a smooth batter and prevents curdling.
- Whipping the heavy cream slightly before folding in adds lightness to the filling.
- Wrapping the springform pan in foil prevents water from seeping into the cheesecake during the water bath baking.
- Cooling the cheesecake slowly in the oven reduces the risk of cracking on the surface.
- Letting the cheesecake chill overnight improves texture and flavor development.
