Almond Truffle Cheesecake
- 1-1/4 cup vanilla wafers, crushed
- 3/4 cup toasted almonds, coarsely ground
- 1-1/2 cup sugar, divided
- 1/4 cup cornstarch
- 1/4 cup butter
- margarine, melted
- 1-1/2 lb. cream cheese, softened
- 2 tbsp. cocoa, unsweetened
- 2 tsp. almond extract
- 1 tsp. vanilla extract
- 12 oz. bittersweet chocolate, melted
- 4 eggs
- 3/4 cup amaretto di amore
- 1/4 cup whipping cream (more if going for the optional floretes)
- 20 to 25 almonds, blanched and toasted
- 4 oz. bittersweet chocolate, melted and divided
- 1/4 cup powdered sugar
- Heat oven to 425F.
- Place a baking pan on the bottom shelf of the oven to preheat.
- Combine vanilla wafers, ground almonds, 1/4 cup sugar, and butter.
- Stir well.
- Press firmly on bottom of 9-inch springform pan.
- Set aside.
- Combine cheese until fluffy in a large mixing bowl.
- with remaining 1-1/4 cups sugar, cornstarch, and cocoa until smooth.
- Add 12 oz.
- melted chocolate, almons extract, and vanilla extractbeating well.
- Add eggs, amaretto, and whipping cream, mixing well.
- Pour mixture into prepared pan.
- Toss 8-10 ice cubes into baking pan.
- Reduce heat.
- Set springform pan on center shelf.
- Bake at 250F for 55-60 minutes or until outside is set but center 3 inches still wobbles.
- Remove from oven to rack.
- Cool completely in a draft-free area.
- Loosen cake from pan with warm, dry knife, leave sides intact.
- Cover with foil and refrigerate overnight.
- To Serve: Remove sides of pan and place on serving plate.
- Dust with powdered sugar.
- Drizzle 3 oz.
- melted chocolate over cheesecake in a pattern of your choice.
- Dip half of each whole almond in remaining 1 oz.
- melted chocolate and arrange on cheesecake.
- Optional: Whipped cream florets.
vanilla wafers, almonds, sugar, cornstarch, butter, margarine, cream cheese, cocoa, almond extract, vanilla extract, bittersweet chocolate, eggs, whipping cream, almonds, bittersweet chocolate, powdered sugar
Taken from www.foodgeeks.com/recipes/18911 (may not work)