Chocolate, Almond, and Raspberry Cheesecake Recipe

Name: Chocolate, Almond, and Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon margarine or butter; 1 cup ground almonds; 1 pound milk chocolate, chopped; 4 8-ounce packages cream cheese, softened; 1/2 cup butter or margarine, softened; 1/3 cup milk; 2 tablespoons raspberry liqueur, amaretto, or milk; 4 eggs; 1 egg yolk; chocolate leaves (optional*); sifted powdered sugar (optional); sifted unsweetened cocoa powder (optional); fresh berries (optional) Safeway 1 lb For $3.99 thru 02/09

Servings: persons

1 teaspoon margarine or butter
1 cup ground almonds
1 pound milk chocolate, chopped
4 8-ounce packages cream cheese, softened
1/2 cup butter or margarine, softened
1/3 cup milk
2 tablespoons raspberry liqueur, amaretto, or milk
4 eggs
1 egg yolk
chocolate leaves (optional*)
sifted powdered sugar (optional)
sifted unsweetened cocoa powder (optional)
fresh berries (optional) Safeway 1 lb For $3.99 thru 02/09

1
1.
2
Grease the bottom of a 9-inch springform pan with 1 teaspoon margarine or butter.
3
Press ground almonds onto the bottom of the pan.
4
Melt 1 pound chocolate in a heavy saucepan over very low heat, stirring constantly; cool.
5
2.
6
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.
7
Add whole eggs and egg yolk all at once.
8
Beat on low speed just until combined.
9
3.
10
Pour filling into the nut-lined springform pan.
11
Place the pan in a shallow baking pan on the oven rack.
12
Bake in a 350 degree F oven about 55 minutes or until 1 to 2 inches of outside edge appear set when shaken gently.
13
4.
14
Remove springform pan from baking pan.
15
Cool cheesecake in pan on a wire rack for 15 minutes.
16
Use a small metal spatula to loosen cheesecake from sides of pan.
17
Cool 30 minutes more.
18
Remove sides of pan.
19
Cool 1 hour; cover and chill at least 4 hours.
20
5.
21
To serve, garnish with chocolate leaves, powdered sugar, cocoa powder, and berries, if desired.
22
* For chocolate leaves recipe copy and paste this into the address bar: http://bhg.com/recipe/recipedetail.jhtml?recipeId=34862

1564

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon margarine or butter, 1 cup ground almonds, 1 pound milk chocolate, chopped, 4 8-ounce packages cream cheese, softened, and more.

Yes, Chocolate, Almond, and Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate, Almond, and Raspberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions