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This cheesecake is easy to make—but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with.—Darlene Brenden, Salem, Oregon
Nutritional Facts 1 serving (1 piece) equals 315 calories, 19 g fat (11 g saturated fat), 78 mg cholesterol, 215 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Chocolate Almond Cheesecake in Sweet and Scrumptious Chocolate
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Reviewed on Jun. 26, 2012 by Italy04
Made exactly as described but replaced the almond with vanilla. Served with homemade rasp coulis. AMAZING!
Reviewed on May. 20, 2011 by lyonflying
About the expensive chocolate wafers, I buy Oreos, unscrew them and scrape out the filling. Lots of recipes call for the whole cookie but I prefer to remove it.
Reviewed on May. 08, 2011 by AutumnStar033
I have standing orders for this cheesecake, last Christmas I made 6 just for the neighbors, and 6 more for the family to take back to their homes. not sure but I think they liked it :)
Reviewed on Jul. 28, 2010 by polkalady
this recipe is easy to prepare. I made this for a retirement party at work and I did not take any home. That was a good sign that the cake was delicious! I will make it again for other luncheons we have.
Reviewed on Jul. 27, 2010 by cathyaz
This cake was delicious even tho I used vanilla wafers for the crust, ( chocolate wafers , when I finally found them were too pricey, almost $5 pkg.)
Reviewed on Jul. 11, 2010 by lindsmonster
Very rich, a little goes a long way. Got high reviews from all our friends.
Reviewed on Jul. 10, 2010 by MartinwoodForest
Ditto the below comments about rating a recipe you haven't and don't intend to make...that said, I am breaking my own ethic in this matter and giving it 5 stars (even though I've not YET made it) since the pool has already been tainted.Some additional suggestions to compensate for folks who don't like the taste of almond extract:1) Use Amoretto liqueur or Maraschino cherry juice instead of the extract.2) Use coarsely ground almonds and cocoa (plus some extra sugar) for the crust instead of cookies. (When grinding almonds, don’t grind so long that you end up with almond butter!)3) Make your own "almond extract" by putting raw or toasted almond chunks into cheap vodka and let it infuse in your dark pantry for at least a year. (OK, so you'll have to wait a while before you can use it...). The taste is NOT the same as almond extract, but it IS nice and nutty. Cheap vodka is better than the expensive stuff at breaking out the oils in the nuts—the expensive stuff just preserves them instead of infusing the oils.DETAILS: Fill a clean, dry wide mouth pint jar with nuts (use a "meat hammer" and a sturdy plastic bag to break nuts into chunks--bruising the nutmeats helps the oils to escape better than just slicing with a knife), then pour the vodka over them to cover nuts. Secure clean, dry lid onto jar. Store in the dark for at least a year. Refrigeration is not necessary as long as no nuts are breaking the surface of the alcohol. Feel free to take it out every month or so to see if there is enough flavor to use. (I waited a year because I didn’t use enough nuts, but it also gives the cheap vodka time to mellow.)
Ditto the below comments about rating a recipe you haven't and don't intend to make...that said, I am breaking my own ethic in this matter and giving it 5 stars (even though I've not YET made it) since the pool has already been tainted.
Some additional suggestions to compensate for folks who don't like the taste of almond extract:
1) Use Amoretto liqueur or Maraschino cherry juice instead of the extract.
2) Use coarsely ground almonds and cocoa (plus some extra sugar) for the crust instead of cookies. (When grinding almonds, don’t grind so long that you end up with almond butter!)
3) Make your own "almond extract" by putting raw or toasted almond chunks into cheap vodka and let it infuse in your dark pantry for at least a year. (OK, so you'll have to wait a while before you can use it...). The taste is NOT the same as almond extract, but it IS nice and nutty. Cheap vodka is better than the expensive stuff at breaking out the oils in the nuts—the expensive stuff just preserves them instead of infusing the oils.
DETAILS: Fill a clean, dry wide mouth pint jar with nuts (use a "meat hammer" and a sturdy plastic bag to break nuts into chunks--bruising the nutmeats helps the oils to escape better than just slicing with a knife), then pour the vodka over them to cover nuts. Secure clean, dry lid onto jar. Store in the dark for at least a year. Refrigeration is not necessary as long as no nuts are breaking the surface of the alcohol. Feel free to take it out every month or so to see if there is enough flavor to use. (I waited a year because I didn’t use enough nuts, but it also gives the cheap vodka time to mellow.)
Reviewed on Jul. 10, 2010 by greeneyes17
I have not made this yet.. But i also agree you should not .. rate a recipe you have not tried.. also you could try almonds in the crust or just leave out the almond extract .. or you could try vanilla extract or leave out..
Reviewed on Jul. 09, 2010 by Margaret Mary Jannace
Chocolate and almonds are a beautiful combination!Loved it and so did everyone who tried it!Definitely worth making again and again!
Chocolate and almonds are a beautiful combination!
Loved it and so did everyone who tried it!
Definitely worth making again and again!
Reviewed on Jul. 09, 2010 by xicota
This recipe does take a bit of prep, but it is worth the effort. Rich and flavorful!I recommend this to anyone who does not have an almond extract aversion. In fact, I think you could just as easily substitute vanilla for the almond extract, or leave the extract out altogether.I think it is very rude to give a poor rating to a recipe you haven't tried and don't intend to--especially based solely on personal "preference", and not because the recipe is in any way flawed.
This recipe does take a bit of prep, but it is worth the effort. Rich and flavorful!
I recommend this to anyone who does not have an almond extract aversion. In fact, I think you could just as easily substitute vanilla for the almond extract, or leave the extract out altogether.
I think it is very rude to give a poor rating to a recipe you haven't tried and don't intend to--especially based solely on personal "preference", and not because the recipe is in any way flawed.
Reviewed on Jul. 08, 2010 by sprockie
Everyone enjoyed this. Almond extract adds just the right flavour .Thanks for sharing.
Reviewed on Jul. 08, 2010 by meanmary5
If it had ground almonds for flavor or texture...YES, almond extract...NO!!!! I don't like the flavor so that I would not bother making it.
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