Chocolate, Almond, and Raspberry Cheesecake
- 1 teaspoon margarine or butter
- 1 cup ground almonds
- 1 pound milk chocolate, chopped
- 4 8-ounce packages cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1/3 cup milk
- 2 tablespoons raspberry liqueur, amaretto, or milk
- 4 eggs
- 1 egg yolk
- chocolate leaves (optional*)
- sifted powdered sugar (optional)
- sifted unsweetened cocoa powder (optional)
- fresh berries (optional) Safeway 1 lb For $3.99 thru 02/09
- 1.
- Grease the bottom of a 9-inch springform pan with 1 teaspoon margarine or butter.
- Press ground almonds onto the bottom of the pan.
- Melt 1 pound chocolate in a heavy saucepan over very low heat, stirring constantly; cool.
- 2.
- Beat melted chocolate, cream cheese, the 1/2 cup butter or margarine, 1/3 cup milk, and liqueur or milk in a large mixing bowl with an electric mixer on medium to high speed until combined.
- Add whole eggs and egg yolk all at once.
- Beat on low speed just until combined.
- 3.
- Pour filling into the nut-lined springform pan.
- Place the pan in a shallow baking pan on the oven rack.
- Bake in a 350 degree F oven about 55 minutes or until 1 to 2 inches of outside edge appear set when shaken gently.
- 4.
- Remove springform pan from baking pan.
- Cool cheesecake in pan on a wire rack for 15 minutes.
- Use a small metal spatula to loosen cheesecake from sides of pan.
- Cool 30 minutes more.
- Remove sides of pan.
- Cool 1 hour; cover and chill at least 4 hours.
- 5.
- To serve, garnish with chocolate leaves, powdered sugar, cocoa powder, and berries, if desired.
- Makes 12 to 16 servings.
- * For chocolate leaves recipe copy and paste this into the address bar: http://bhg.com/recipe/recipedetail.jhtml?recipeId=34862
margarine, ground almonds, milk chocolate, cream cheese, butter, milk, raspberry liqueur, eggs, egg yolk, chocolate, powdered sugar, cocoa, fresh berries
Taken from www.kraftrecipes.com/recipes/chocolate-almond-raspberry-cheesecake-147508.aspx (may not work)