*  Exported from  MasterCook II  *
 
                        Chocolate Almond Cheesecake
 
 Recipe By     : Caprial’s Cafe Favorites, Chef Caprial Pence, pg 122
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Toasted Almond Crust:
    1 1/2  C             Toasted Almonds -- 185 g, 6 oz
      1/2  C             Sugar -- 120 g, 4 oz
    2      Tbsp          Unsalted Butter -- melted, 30 g, 1 oz
      1/2  Tsp           Almond Extract
 					
                         Filling:
    2      Lb            Cream Cheese -- 1 kg
    1 1/2  C             Sugar -- 375 g, 12 oz
    4                    Eggs
    5      oz            Bittersweet Chocolate -- melted, 155 g
      1/2  tsp           Vanilla Extract
 
 The last word in decadence, Hazelnuts, pecans, or your favorite nut can be 
 used instead of almonds in the crust.  I've also known to chop up 2 oz of 
 bittersweet chocolate - that’s about 60 g - to add to the filling.  Now 
 maybe that’s the last word in decadence!!
 
 In a food processor, blend the almonds and sugar to a coarse meal.  Add 
 the butter and almond extract and process until fully blended.  Press the 
 mixture into the bottom of a 9“/23 cm springform pan, bringing it up the 
 sides to a height of 1/4”/0.5 cm.  Chill for 30 min. 
 
 Preheat the oven to 350 deg F/175 deg C/gas mark 4.
 
 To prepare the filling, cut the cream cheese into 8 or 10 pieces and place 
 in a mixer.  Scraping the sides and bottom of the bowl frequently, blend 
 until smooth.  Add the sugar and mix thoroughly.  Add the eggs one at a 
 time,  mixing well after each adition.  When the eggs aer fully 
 incorporated, drizzle in the chocolate, mixing to blend.  Turn off the 
 machine and scrape the bottom and sides down well.
 
 With the machine back on, add the vanilla and blend.  Pour the mixture 
 into the crust.  Bake for 50 to 60 min, or until a tester inserted in the 
 center comes out clean.  Let the cheesecake cool and refrigerate for at 
 least 4 hrs.
 
 Serve with whipped cream.
 
 Serves 8 - 12
 
 Entered into MasterCook II by Reggie Dwork  reggie@reggie.com
 
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