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Chocolate Almond Marble Cheesecake
SUBMITTED BY:
Steve DeGroof
PHOTO BY:
EmCooks
"Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect."
RECIPE RATING:
Read Reviews
(12)
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PREP TIME
30 Min
COOK TIME
1 Hr 40 Min
READY IN
2 Hrs 10 Min
Original recipe yield 1 - 10 inch springform pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups chocolate cookie crumbs
1/2 cup finely chopped almonds
1/4 cup white sugar
1/2 cup butter, melted
3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 (16 ounce) container sour cream, room temperature
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch 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 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller 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 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
FOOTNOTE
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REVIEWS
Reviewed on Jan. 17, 2006 by
EmCooks
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EmCooks
Jan. 17, 2006
Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a waterbath and after it bakes for indicated time, turn oven off and let cheesecake sit for an hour. This way it won't crack! Also, I added a teaspoon of almond extract to a cup of whipped cream and some powdered sugar and whipped for a VERY YUMMY whipped cream garnish!
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4 users found this review helpful
Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a...
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Reviewed on Jun. 8, 2003 by
AJAYNE
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AJAYNE
Jun. 8, 2003
I thought it had too much almond flavor, very overwhelming of the other flavors. I followed the recipe to a "T", and it still cracked. It is very rich! I would definitly recommend it, but go easy on the almond extract!
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3 users found this review helpful
I thought it had too much almond flavor, very overwhelming of the other flavors. I followed...
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Reviewed on Nov. 4, 2004 by LONESTAR3
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LONESTAR3
Nov. 4, 2004
WONDERFUL RECIPE. I FIXED THIS WHEN WE HAD COMPANY, AND THEY ALL LOVED IT. IT IS BETTER AFTER IT SETS A DAY. THE ALMOND EXTRACT CALLED FOR IS JUST RIGHT.
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2 users found this review helpful
WONDERFUL RECIPE. I FIXED THIS WHEN WE HAD COMPANY, AND THEY ALL LOVED IT. IT IS BETTER...
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Reviewed on Dec. 3, 2003 by OMOBELLE
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OMOBELLE
Dec. 3, 2003
I had never made a cheesecake before and this was SO easy and came out great both times I made it. My friends were incredibly impressed and amazed that it was my first. I cut back on the almond flavoring a bit the first time as previously suggested but think the amount called for in the recipe is better. I served it with fudge ice cream topping drizzed over it. YUM!
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2 users found this review helpful
I had never made a cheesecake before and this was SO easy and came out great both times I made...
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Reviewed on Dec. 30, 2002 by MBARTELS
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MBARTELS
Dec. 30, 2002
this is a great cheesecake! I used only half the amount of almond extract and only half the sugar in the crust. it was great. I also didn't do the "marble" thing, I just mixed everything together and it was perfect. the best cheesecake ever.
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2 users found this review helpful
this is a great cheesecake! I used only half the amount of almond extract and only half the...
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Reviewed on Feb. 22, 2008 by mayura
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mayura
Feb. 22, 2008
This is a really great recipe. I changed the almond for vanilla though, and made mini cheesecakes with it. One fell into a container and broke, and since I didn't have the heart to waste food, I simply kept it in the container and put it in the fridge. The next day there was only 20% left. I overheard it was so yummy, my sis ate it anyway. (despite the not too appealing appearence!) As usual, I didn't add sugar to the base, since the graham cracker crumbs are sweet enough already.
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1 user found this review helpful
This is a really great recipe. I changed the almond for vanilla though, and made mini...
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Reviewed on Sep. 7, 2003 by HLARSEN
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HLARSEN
Sep. 7, 2003
WOW! This is absolutely out of this world...and SOOO easy to make! This is better than two thumbs up!
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1 user found this review helpful
WOW! This is absolutely out of this world...and SOOO easy to make! This is better than two...
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Reviewed on Dec. 27, 2006 by suecaesar
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suecaesar
Dec. 27, 2006
delicious cheesecake...did have a strong almond flavour, but we all loved it. Baked in a water bath and turned out perfect. Thanks!
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0 users found this review helpful
delicious cheesecake...did have a strong almond flavour, but we all loved it. Baked in a...
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Reviewed on Dec. 13, 2004 by
DTSCEP
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DTSCEP
Dec. 13, 2004
Absolutely delicious dessert with an elegant and beautiful presentation. I made this for a tree decorating dinner and it was a BIG hit!! Will definitely make this one again and again!
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0 users found this review helpful
Absolutely delicious dessert with an elegant and beautiful presentation. I made this for a...
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Reviewed on Dec. 16, 2002 by
JON AND ANGIE
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JON AND ANGIE
Dec. 16, 2002
A good cheesecake, my husband loved it. I expected it to be a bit denser but still delicious. We topped it with raspberries and freshly whipped cream. Thanks for the submission.
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