Marbled Chocolate Almond Cheesecake

By á-51

Ingredients

• INGREDIENTS
• 1 & 1/3 cups crushed vanilla wafers (about 45 cookies)
• 2/3 cup finely chopped almonds
• 6 tablespoons butter, melted
• 6 oz semi-sweet or bitter-sweet chocolate, chopped
• 3 - 8 oz packages cream cheese, room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1-7 oz box Odense Almond Paste
• TOOLS & EQUIPMENT
• 9.5 inch springform pan
• Grater

Preparation

Step 1

DIRECTIONS

Preheat oven to 325° F. Grease pan.


For Crust: Mix together crushed wafers, almonds and butter. Using the bottom of a measuring cup, firmly press into bottom and one inch up sides of pan. Bake for 8 minutes and cool on wire rack.
For Filling: Melt chocolate in double boiler or microwave on low power. Set aside.
Place cream cheese, sugar and vanilla in mixing bowl. Beat with electric mixer on medium-high speed until just smooth. Do not over-beat or cake will fall.
Add eggs one at a time, mixing until just combined, scraping down sides of bowl between each egg. Set aside one cup of batter.
Add melted chocolate to mixing bowl and beat until just incorporated. Place pan with crust on cookie sheet and pour in chocolate batter. Smooth top.
Grate Almond Paste on large hole side. Beat Almond Paste together with reserved cup of batter on high speed until smooth (batter will be slightly granular).
Drop almond batter by large spoonfuls on top of chocolate batter.
Swirl batters together using a knife to create marbled effect.
Bake 1 hour, or until edges are set. Center will be slightly jiggly. Cool on wire rack.