This is from the Hershey's website...
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Chocolate Almond Cheesecake
Skill Level:
Intermediate
Prep Time:
20 Minutes
Ingredients
* ALMOND CRUMB CRUST (recipe follows)
* 3 packages (8 oz. each) cream cheese , softened
* 1-1/4 cupssugar
* 1/2 cupdairy sour cream
* 1/3 cupHERSHEY'S Cocoa
* 2 tablespoonsall-purpose flour
* 3 eggs
* 2 teaspoonsalmond extract
* 1 teaspoonvanilla extract
* ALMOND WHIPPED CREAM (recipe follows)
* Sliced almonds (optional)
Directions
1. 1 Prepare ALMOND CRUMB CRUST.
2. 2 Increase oven temperature to 425°F. Combine cream cheese, sugar,
sour cream, cocoa and flour in large bowl; beat on medium speed of mixer until
smooth. Add eggs, almond extract and vanilla; beat well. Pour into prepared
crust.
3. 3 Bake 10 minutes. Reduce oven temperature to 250°F; continue baking
55 minutes or until center appears set. Remove from oven to wire rack. With
knife, loosen cake from side of pan. Cool completely; remove side of pan.
4. 4 Refrigerate several hours before serving. Garnish with ALMOND
WHIPPED CREAM and sliced almonds, if desired. Cover; refrigerate leftover
cheesecake. 10 to 12 servings.
ALMOND CRUMB CRUST: Heat oven to 350°F. Stir together 3/4 cup vanilla wafer
crumbs (about 20 wafers, crushed), 1/2 cup ground blanched almonds and 3
tablespoons sugar in small bowl; stir in 3 tablespoons melted butter or
margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch
springform pan. Bake 8 to 10 minutes; cool slightly.
ALMOND WHIPPED CREAM: Combine 1/2 cup cold whipping cream, 2 tablespoons
powdered sugar, 1/4 teaspoon vanilla extract and 1/8 teaspoon almond extract in
small bowl; beat until stiff. About 1 cup whipped cream.
~@~@~@~@~@~
Rhonda in Missouri
[Non-text portions of this message have been removed]
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