Chocolate Almond Marble Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Chocolate wafer crumbs,
1/2 cup: Blanched whole almonds,
3 tbsp: Margarine, melted
1/2 cup: Sugar,
2 tbsp: Sugar,
1/2 cup: Almond liqueur,
2/3 cup: Blanched almond paste,
1 1/2 lbs: Cream cheese, softened
4 each: Eggs,
1 cup: Sour cream, divided
1 tsp: Vanilla,
8 ounce: Semisweet chocolate, melted
Directions:
Toast and chop 1/2 cup almonds. Grease bottom of 9 1/2" springform
pan. Cover outside of pan with double layers of aluminum foil.
Combine chocolate wafer crumbs and next 2 ingredients with 2
tablespoons of sugar. Pat mixture firmly over bottom of pan; reserve.
To make filling, gradually beat liqueur into almond paste until well
blended; reserve. Beat cream cheese and 1/2 cup sugar until smooth.
Add almond paste mixture and beat until thoroughly combined. On low
speed, add eggs 1 at a time, scraping sides of bowl occasionally. Add
1/2 cup sour cream and vanilla; remove two-thirds of mixture;
reserve. To remaining batter, add melted chocolate and mix
thoroughly. Stir in remaining 1/2 cup sour cream. Place batters
alternately, by large spoonfuls, into prepared pan. Using knife or
metal spatula, swirl batters to form even pattern. Place cake in
shallow pan on lower rack in 350 F oven. Add enough hot water to pan
to come 1 inch up sides of cake pan. Bake 1 hour. Cheesecake will
not be quite set in center. Remove from oven, remove foil and place
on wire rack to cool. Cool completely. Chill 6 hours before serving.
Source from luhu.jp
pan. Cover outside of pan with double layers of aluminum foil.
Combine chocolate wafer crumbs and next 2 ingredients with 2
tablespoons of sugar. Pat mixture firmly over bottom of pan; reserve.
To make filling, gradually beat liqueur into almond paste until well
blended; reserve. Beat cream cheese and 1/2 cup sugar until smooth.
Add almond paste mixture and beat until thoroughly combined. On low
speed, add eggs 1 at a time, scraping sides of bowl occasionally. Add
1/2 cup sour cream and vanilla; remove two-thirds of mixture;
reserve. To remaining batter, add melted chocolate and mix
thoroughly. Stir in remaining 1/2 cup sour cream. Place batters
alternately, by large spoonfuls, into prepared pan. Using knife or
metal spatula, swirl batters to form even pattern. Place cake in
shallow pan on lower rack in 350 F oven. Add enough hot water to pan
to come 1 inch up sides of cake pan. Bake 1 hour. Cheesecake will
not be quite set in center. Remove from oven, remove foil and place
on wire rack to cool. Cool completely. Chill 6 hours before serving.
Source from luhu.jp