Ingredientes para Chocolate Almond Cheesecake
- Vanilla Wafers
- ½ cup slivered almonds, toasted
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- Unflavored Gelatin
- ¼ cup cold milk
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- Almond Extract
- Milk Chocolate Chips
- Heavy Whipping Cream
- Milk Chocolate Kiss
- 2 cups heavy cream, whipped
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Cómo preparar Chocolate Almond Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, toasted slivered almonds, and granulated sugar.
- Stir in the melted butter until evenly moistened.
- Press the mixture firmly into the bottom and 1 ¾ inches up the sides of a greased 9-inch springform pan.
- Cover and refrigerate for at least 30 minutes.
- In a small saucepan, sprinkle the gelatin over the cold milk. Let stand for 5 minutes to soften.
- Cook and stir over medium heat until the gelatin is completely dissolved. Remove from heat and cool to room temperature (about 6-8 minutes).
- In a large mixing bowl, beat the softened cream cheese and sour cream with an electric mixer until smooth and creamy.
- Beat in the almond extract.
- Gradually add the melted and slightly cooled chocolate, mixing until combined.
- Stir in the cooled gelatin mixture until well incorporated.
- Gently fold in the whipped cream until just combined. Do not overmix.
- Pour the batter into the prepared crust.
- Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Just before serving, run a thin knife around the edge of the pan to loosen the cheesecake.
- Carefully remove the sides of the springform pan.
- Garnish with chocolate kisses, toasted slivered almonds, and additional whipped cream, if desired.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
34g
Fat
90g
Carbs
4g
