Ingredients for White Chocolate Cheesecake With Cocoa Almond Crust
- Graham Cracker Crumbs
- 6 tablespoons (3 ounces) unsalted butter, melted
- Almonds
- ½ cup granulated sugar (for crust) + 3/4 cup plus 2 tablespoons granulated sugar (for filling) + ¼ cup granulated sugar (for topping)
- Cocoa
- Amaretto
- 12 ounces white chocolate chips
- ½ cup heavy cream (for chocolate) + ¼ cup heavy cream (for filling)
- 3 (8 ounce) packages cream cheese
- Eggs
- Vanilla Extract
- 3 large egg whites
- 1 cup sour cream
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How to Make White Chocolate Cheesecake With Cocoa Almond Crust
- **Make the crust:** Combine 1 ½ cups almond flour, ½ cup unsweetened cocoa powder, ½ cup granulated sugar, ½ teaspoon salt, 6 tablespoons (3 ounces) unsalted butter, melted, and ¼ cup milk. Mix until well combined.
- **Press into pan:** Firmly press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
- **Blind bake crust:** Bake at 350°F (175°C) for 8 minutes. Cool completely in the pan on a wire rack.
- **Melt white chocolate:** Combine 12 ounces white chocolate chips and ½ cup heavy cream in a heatproof bowl set over a pan of simmering water (double boiler). Stir occasionally until melted and smooth. Set aside to cool slightly.
- **Prepare the cheesecake filling:** Beat 3 (8 ounce) packages cream cheese at medium speed with an electric mixer until light and fluffy.
- **Add sugar:** Gradually add 3/4 cup plus 2 tablespoons granulated sugar, beating until well combined.
- **Add cream and egg yolks:** Add the remaining ¼ cup heavy cream and mix well. Then, add 3 large egg yolks one at a time, mixing well after each addition.
- **Combine with melted chocolate:** Stir in the cooled white chocolate mixture and 1 teaspoon vanilla extract.
- **Beat egg whites:** In a separate bowl, beat 3 large egg whites at high speed until stiff peaks form.
- **Fold in egg whites:** Gently fold the egg whites into the cream cheese mixture until just combined.
- **Pour into crust:** Pour the batter into the prepared crust.
- **Bake:** Bake at 350°F (175°C) for 45 minutes.
- **Cool slightly:** Remove from the oven and let cool for 15 minutes in the pan on a wire rack.
- **Make sour cream topping:** In a small bowl, combine 1 cup sour cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract. Stir until smooth.
- **Add topping:** Carefully spread the sour cream mixture over the cheesecake, leaving a ¾-inch border.
- **Broil:** Increase oven temperature to 475°F (245°C). Broil for 7 minutes, watching carefully to prevent burning.
- **Cool and chill:** Let the cheesecake cool completely to room temperature in the pan on a wire rack. Then, refrigerate for at least 8 hours, or preferably overnight.
- **Garnish & Serve:** Garnish with chocolate curls (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
144g
Fat
108g
Carbs
14g
