CHERRY CHEESECAKE WITH CHOCOLATE ALMOND CRUST

 

  • Cooking Time: 50
  • Servings: 10
  • Preparation Time: 45

Ingredients

  • CHOCOLATE ALMOND CRUST:
  • 3/4 c whole raw almonds, lightly toasted
  • 20 thin chocolate wafer cookies
  • 1 stick butter, softened to room temperature
  • 1/3 c sugar
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • CHERRY TOPPING:
  • 3/4 tsp unflavored gelatin
  • 1 TBSP water
  • 3 c cherries, pitted (if using frozen, thaw and drain)
  • 1/4 c and 2 TBSP sugar
  • the juice of 1 lemon (or 1 TBSP)
  • 1/4 tsp almond extract
  • CHEESECAKE FILLING:
  • 2 (8oz) packages of cream cheese, softened
  • a few pieces of china I found at the thrift store with "cherry blossom pattern"
  • 1 c sugar
  • 3 TBSP flour
  • 3 eggs
  • 8 oz sour cream
  • 2 tsp vanilla
  • the 1/2 cup of reserved cherry juice

Directions

  • In a food processor, pulse almonds until ground.
  • Add wafers and pulse to a fine grind.
  • Add the butter, sugar, almond extract, and salt and pulse until well combined. Transfer to a 9 inch springform pan.
  • Press evenly on the bottom and to about 1 inch up the sides of the pan.
  • Bake in a 350 degree F oven for 10 minutes.
  • Cool on a wire rack.
  • In a small bowl, sprinkle gelatin over water and let stand for about 1 minute.
  • In a heavy saucepan, bring cherries, sugar and lemon juice to a boil, stirring frequently.
  • Remove pan from heat and reserve 1/2 c juice.
  • Then add the gelatin, and almond extract and stir until gelatin is dissolved. Pour into a bowl and refrigerate until ready to use.
  • In the bowl of an electric mixer, beat the cream cheese and the sugar until smooth.
  • Beat in the flour, and then add the eggs one at a time, beating after each addition.
  • Beat in the sour cream and vanilla.
  • Now it’s time to add the reserved cherry juice.
  • The recipe calls for adding it all at this time.
  • I poured drops of it onto the batter once it was in the pan and swirled with a toothpick.
  • Beat until well combined.
  • Pour the filling into the crust and bake at 350 degrees F for 5o minutes.
  • The cheesecake will still look jiggly in the center but will cook a bit more as it cools.
  • Cool completely on a wire rack.
  • Then chill for one hour.
  • Remove the sides of the pan and transfer to a plate.
  • Refrigerate for another hour.
  • Top with cherries.
  • And then chill for another hour or more before serving.

Notes

This is my first cheesecake and it was delicious!

Categories: Cheesecake 

Author Credit: Gourmet

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