Indulge in the luxurious blend of rich chocolate and nutty almonds with this delectable Chocolate Almond Cheesecake. This dessert features a smooth, velvety cheesecake filling infused with the deep, comforting flavors of semi-sweet chocolate and cocoa powder, creating a decadent treat that’s sure to impress. The creamy filling is nestled atop a crisp and buttery almond flour crust, which adds a delightful crunch and subtle nutty undertone.
To elevate the experience, the cheesecake is adorned with a generous topping of caramelized sliced almonds. These almonds are toasted to a perfect golden brown and coated with a touch of sugar, creating a sweet and slightly crunchy contrast to the creamy cheesecake. The combination of textures—from the creamy filling to the crunchy crust and the caramelized almonds—offers a harmonious balance that delights the palate with each bite.
The Chocolate Almond Cheesecake is not just a feast for the taste buds but also a visual delight. The glossy chocolate filling and the artful almond topping make it a standout centerpiece for any occasion. Whether served as a sophisticated ending to a dinner party or as a sweet treat for a special occasion, this cheesecake is sure to be a crowd-pleaser.
Its rich flavors and elegant presentation make it a perfect dessert for chocolate lovers and those who appreciate the complexity of gourmet desserts. Pair it with a glass of dessert wine or a cup of espresso to enhance its indulgent qualities. With its blend of textures and flavors, the Chocolate Almond Cheesecake offers a memorable culinary experience that will linger long after the last bite.
Ingredients:
For the Crust:
- 1 ½ cups (150g) almond flour
- ¼ cup (25g) granulated sugar
- ¼ cup (60g) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz each) packages cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 cup (240ml) sour cream
- 1 cup (240ml) heavy cream
- 1 cup (175g) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- ¼ cup (25g) unsweetened cocoa powder
For the Almond Topping:
- ¼ cup (25g) sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon butter
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the almond flour, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch (23cm) springform pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and let cool.
- Prepare the Cheesecake Filling:
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring in between, until smooth. Let cool slightly.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, heavy cream, vanilla extract, and cocoa powder until fully incorporated.
- Gradually fold in the melted chocolate until the mixture is uniform.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Prepare the Almond Topping:
- In a small skillet over medium heat, melt the butter. Add the sliced almonds and granulated sugar, stirring constantly until the almonds are golden and caramelized. Remove from heat and let cool.
- Assemble and Serve:
- Once the cheesecake has chilled, remove it from the springform pan.
- Sprinkle the caramelized almonds over the top of the cheesecake.
- Slice and serve chilled.
Tips:
- For a smoother cheesecake texture, make sure the cream cheese is fully softened before mixing.
- To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath.
- If you want to add a decorative touch, you can drizzle extra melted chocolate over the top before adding the almond topping.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy your delicious Chocolate Almond Cheesecake!
