Chocolate-Almond Cheesecake
RECIPE COURTESY OF GIADA DE LAURENTIIS
Servings 8 Servings
Ingredients
Crust:
- 2 cups crushed chocolate graham crackers or wafers
- 1/2 cup sliced almonds
- 7 tablespoons butter melted
- 1/4 teaspoon salt
Topping:
- 1 cup light brown sugar
- 1/2 cup flour
- 1/2 cup sliced almonds
- 5 tablespoons butter room temperature
Filling:
- Two 8-ounce packages cream cheese room temperature
- 1/2 cup sugar
- 1 cup full-fat Greek yogurt such as Fage, room temperature
- 2 eggs room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips melted and cooled
- Powdered sugar for garnish
Instructions
For the crust:
- Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
For the topping:
- In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
For the filling:
- Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.
