Chocolate, Almond, and Raspberry Cheesecake
Recipe from Better Homes and Gardens

Vary the flavor of this chocolate cheesecake by spiking the filling with either raspberry liqueur or amaretto.


Chocolate, Almond, and Raspberry Cheesecake

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Servings: 12 to 16 servings
Prep Time: 30 mins
Total Time: 6 hrs 10 mins
Related Categories: Cheesecake, Chocolate Cheesecake, Chocolate Desserts, Raspberries
 
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Ingredients
  • 1  teaspoon
    margarine or butter
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  • 1  cup
    ground almonds
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  • 1  pound
    milk chocolate, chopped
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  • 4  8-ounce packages
    cream cheese, softened
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  • 1/2  cup
    butter or margarine, softened
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  • 1/3  cup
    milk
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  • 2  tablespoons
    raspberry liqueur, amaretto, or milk
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  • 4 
    eggs
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  • 1 
    egg yolk
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  •  
    Chocolate leaves (optional*)
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  •  
    Sifted powdered sugar (optional)
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    Sifted unsweetened cocoa powder (optional)
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  •  
    Fresh berries (optional)
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Directions
1.
Grease the bottom of a 9-inch springform pan with 1 teaspoon margarine or butter. Press ground almonds onto the bottom of the pan. Melt 1 pound chocolate in a heavy saucepan over very low heat, stirring constantly; cool.
2.
Beat melted chocolate, cream cheese, the 1/2 cup butter or margarine, 1/3 cup milk, and liqueur or milk in a large mixing bowl with an electric mixer on medium to high speed until combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined.
3.
Pour filling into the nut-lined springform pan. Place the pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 55 minutes or until 1 to 2 inches of outside edge appear set when shaken gently.
4.
Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least 4 hours.
5.
To serve, garnish with chocolate leaves, powdered sugar, cocoa powder, and berries, if desired. Makes 12 to 16 servings.

Make-Ahead Tip
Bake and chill the cheesecake for up to 24 hours. Garnish just before serving.
*For chocolate leaves recipe copy and paste this into the address bar: http://bhg.com/recipe/recipedetail.jhtml?recipeId=34862
Nutrition information
Calories 633, Total Fat 54 g, Saturated Fat 27 g, Cholesterol 173 mg, Sodium 383 mg, Carbohydrate 27 g, Fiber 1 g, Protein 13 g. Daily Values: Vitamin A 51%, Calcium 16%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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