The combination of chocolate wafers crushed to a fine crust powder, surrounded by cream cheese and whipping cream. Black Bottom Almond Cheesecake highlighted with the wonderful flavor of Amaretto.
1/2 cup Chocolate wafers, crushed
1 cup Blanched almonds, lightly toasted
1 1/2 cups + 1 Tb Sugar
6 Tb Butter, room temperature
1 1/2 lbs Cream cheese, softened
1/3 cup Whipping cream
1/4 cup Amaretto
2 tsp Vanilla
2 cups Sour cream
Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 9 1/2 to 10-inch springform pan
Combine chocolate wafer crumbs,
chopped almonds, 1/3 cup sugar and softened butter. Pat crust mixture into bottom
of a 9 1/2 to 10-inch spring form pan.
Cream together soft cream cheese and 1 cup sugar. Beat in eggs one at a time, mixing well after each addition. Add heavy cream, Amaretto and 1 teaspoon vanilla. Beat mixture until light. Pour into black bottom shell. Bake for suggested time, then cool on rack for 5 minutes.
Combine sour cream and remaining vanilla with 1 tablespoon sugar. Spread over Black Bottom Almond Cheesecake and return to oven. Bake Almond Cheesecake for 5 more minutes. Cool cheesecake completely in pan. Cover lightly and chill at least 5 hours. Garnish with almonds.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!