Chocolate Almond Marble Cheesecake
3 c. chocolate cookie crumbs
1/2 c. finely chopped almonds
1/4 c. white sugar
1/2 c. butter, melted
3 (1 oz.) squares bittersweet chocolate
2 (8 oz.) pkgs. cream cheese, softened
1 c. white sugar
1 t. almond extract
1 (16 oz.) container sour cream, room temp
Preheat oven to 350 F. In a med. bowl, combine cookie crumbs, almonds, 1/4 c. sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10” springform pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat the cream cheese and 1 c. sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 c. of the filling into a small bowl. Stir the melted chocolate into the small bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect. Bake in the preheated oven for 40 mins. Turn off oven and let cake cool in oven for 1 hr, with the door closed. Cool at room temp, then refrigerate overnight. Makes 1 10” springform pan (16 servings).
Double Chocolate Mocha Cheesecake
For the Crust:
2 1/2 cups of chocolate graham cracker crumbs
2 T. of instant espresso powder
1 stick of butter, melted
16 oz of finely chopped chocolate (divided) At least 60%-72%. Semi-sweet.
1/2 cup of whipping cream
24 oz of cream cheese, softened/room temp
1/2 cup of white sugar
2 large eggs
1 cup of heavy whipping cream
1/2 cup of strong coffee (you can use left over coffee from the morning)
1 t. of vanilla flavoring
2-3 T. of mini chocolate chips
You need 10” springform pan. Put in the chocolate crumbs, the espresso powder and the butter. Mix this with a fork until all crumbs are wet. Then gently press crumbs across the bottom of the pan and about 1” up the sides. To make this a bit less messy, you can put a piece of plastic wrap between the crumbs and your hand to guard against you getting too many crumbs stuck to your fingers. Set that crust aside and begin work on your cheesecake filling. First the bottom layer. In a small pan put in the cream. Bring the cream up to a slow bubble. When you see the bubbles around the edge of the pan the cream is hot. Don't let it boil over. Add the chocolate and take the pan off heat. Swirl the chocolate mix with your whisk until all of it melts into a dreamy smooth mass. Pour half of the melted chocolate over your cheesecake crust. Just smooth it out across the bottom. Set the pan in your refrigerator or freezer to cool down the chocolate while you continue. Set the other half of the melted chocolate/cream mix aside to cool down. It will go in the top layer.
For the Top Layer:
In a big bowl, put in cream cheese and sugar and whip until fluffy. This takes a few mins. When it's fluffy, add an egg and whip again. Then add the 2nd egg and whip. Now add the top layer heavy cream, coffee, vanilla and other chocolate/cream mix you had set aside. Continue whipping until all is well mixed. Take the cheesecake crust out of the cold and pour this mix on top to fill the pan. Now sprinkle the chocolate chips over the top. Bake at 350 F. for about 50 mins. You want the cheesecake to be solid toward the edges but the middle will still jiggle. This one is hard to judge. It depends on how hot your oven operates and how you like your cheesecake. When you finish baking the cheesecake, let it sit in the oven (the oven is now off) with the door open, for another 30 mins. The cheesecake will begin to set up. Next cool it fully on the counter. Then refrigerate. Cheesecake cake can be served after 4 hrs in the refrigerator but most cheesecakes actually taste their best on day 2 so if you can plan ahead, make it the day before. When you go to serve your entree, take your cheesecake out of the refrigerator and set it on the counter. It will taste more lush if it's not straight out of the refrigerator. Loosen your pan sides and cut the cheesecake with a sharp knife. Some even heat the knife and wipe it off and then cut it. The warm knife slices right through. Serves 12.