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Ingredients
| almond flour: 1 cup |
| salted butter: 2 Tbl |
| Splenda: 1 Tbl |
| unsweetened baking chocolate squares: 4 oz |
| cream cheese: 1 lb (softened) |
| eggs: 4 |
| vanilla extract: 1 tsp |
| almond extract: 1/4 tsp |
| sour cream: 1 1/2 cups |
Kimberly Landson's Chocolate Almond Cheesecake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
16 serving(s)
Tags
- Preheat oven to 300°F.
- Combine crust ingredients and press into the bottom of a greased 9" (22.5cm) springform pan.
- Melt chocolate in microwave on medium, then let cool.
- Using electric mixer to beat cream cheese and Splenda to blend.
- Beat eggs and extracts until smooth.
- Blend in chocolate and sour cream.
- Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
- Turn off oven, leave door ajar, and let cool in oven for 1 hour.
- Refrigerate, in cake pan, at least 3 hours or overnight.
- When completely cooled, remove pan sides.
- Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.