Fudge-Almond Cheesecake
Yield
12 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
gingersnap crumbs
|
* |
| ¼ | cup |
butter
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
almond extract
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet morsels, null, null |
|
| 3 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
gingersnap crumbs
|
* |
| 59 | ml |
butter
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
almond extract
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet morsels, null, null |
|
| 45 | ml |
butter
melted |
|
Directions
Combine crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.
Set aside. Beat cream cheese until light and fluffy.
Gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add almond and vanilla flavorings; beat until smooth.
Pour batter into prepared pan.
Bake at 350℉ (180℃) for 45 minutes or until cheesecake is almost set.
Turn oven off, and partially open oven door.
Leave cake in oven to cool completely.
Chill 8 hours. Combine chocolate and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until butter and chocolate melt.
Let cool slightly.
Remove from pan.
Spread chocolate mixture over cheesecake.
