Makes one 10-inch (25-cm) cake
Decorated with miniature marzipan fruits, this cake makes a lovely dessert for Christmas Eve. Look for the fruits in candy shops and well-stocked food stores during the holidays.
1 cup (3 oz/ 90 g) chocolate cookie crumbs
1 cup (4 oz/ l25 g) sliced (flaked) almonds
1/4 cup (2 oz/ 60 g) unsalted butter, melted and cooled
4 tablespoons (2 oz/ 60 g)
plus 1-1/2 cups (12 oz/ 375 g) sugar
10 oz (315 g) European bittersweet chocolate, chopped,
plus additional melted
bittersweet chocolate for garnish (optional)
2 lb (1 kg) cream cheese, at room temperature
l/2 cup (1-1/2 oz/ 45 g) unsweetened cocoa
1/2 cup (4 fl oz/ 125 ml) heavy (double) cream
1 tablespoon vanilla extract (essence)
1-1/2 teaspoons almond extract (essence)
2 cups (16 fl oz/ 500 ml) sour cream marzipan fruits, optional
Position a rack in the middle of an oven; preheat to 350 degrees F (180 degrees C).
In a bowl, mix together the cookie crumbs, almonds, butter and 1 tablespoon of the sugar. Press evenly over the bottom of a 10-inch (25-cm) springform pan. Bake until just golden, about 12 minutes. Let cool on a rack. Leave the oven set at 350 degrees F (180 degrees C).
In the top pan of a double boiler or a heatproof bowl placed over (not touching) simmering water, place the 10 oz (315 g) chocolate. Heat, stirring until melted and smooth. Let cool. In a large bowl, using an electric mixer set on medium speed, beat together the cream cheese, the 1-1/2 cups (12 oz/ 375 g) sugar and the cocoa until blended, about 3 minutes. Beat in the cooled chocolate. Add the eggs, one at a time, beating after each addition. Beat in the cream, vanilla and 1 teaspoon of the almond extract.
Pour the chocolate mixture over the cooled crust. Bake until puffy and gently set in the center, about 1 hour. Let cool on a rack until the cake deflates slightly, about 20 minutes. Leave the oven temperature set at 350 degrees F (180 degrees C).
Meanwhile, in a bowl, stir together the sour cream and the remaining 3 tablespoons sugar and 1/2 teaspoon almond extract. Spread over the settled cheesecake. Return to the oven and bake until just set, about 8 minutes. Let cool completely on a rack.
If desired, dip fork tines into melted chocolate and wave the fork back and forth over the cheesecake to create a zigzag pattern. Cover and refrigerate overnight.
If you like, just before serving, arrange marzipan fruits around the top of the cake.
Kitchen Library: Holiday Baking
by Jeanne Thiel Kelley
Photographs by Allan Rosenberg
Recipe reprinted by permission.
This page created December 1998; modified November 2006
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,