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Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: * Garnishes to include whipped cream and chocolate shavings (optional).
~--------------------------------------------------------------------------
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
inches up the sides. Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir until smooth.
Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set
aside for 1 minute. Cook over low heat, stirring constantly until gelatin
dissolves. Set aside. In large bowl, combine cream cheese, sour cream,
and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and
almond extract. Fold in whipped cream. Pour into prepared pan. Chill
until firm (about 3 hours). Run knife around edge of cake to separate
from pan; remove rim. Garnish with whipped cream and chocolate shavings,
if desired.
Makes 1 9-inch Cheesecake
| Ingredients:
2 Cup(s) vanilla wafers, fine crush 1 ea env. unflavored gelatin
1 Cup(s) ground toasted almonds 16 oz cream cheese, softened
1/2 Cup(s) butter, melted 1/2 c sour cream
1/2 Cup(s) sugar 1/2 ts almond extract
12 Ounce(s) milk chocolate chips 1/2 c heavy cream, whipped
1/2 Cup(s) milk 1 x garnishes * |
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