Best Almond Coffee Cheesecake For Anna Recipes

ALMOND CHEESECAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
• Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake about 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F (300°F for dark or nonstick pan).
• In same large bowl, beat reserved 1/2 cup cake mix and the cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan on oven rack. Pour boiling water into roasting pan halfway up side of springform pan.
• Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
• Cover loosely; refrigerate at least 4 hours or overnight.
• Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
• Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.

MINI ALMOND CHEESECAKES

Steps:

• preheat oven to 350.
• Line 12 medium muffin cups with paper baking cups.
• Place one vanilla wafer flat side down in each cup.
• Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy.
• Beat in amaretto or extract.
• Beat in eggs one at a time.
• Fill cups 3/4 full with cream cheese mixture.
• Sprinkle with chocolate chips 12 oz. bag of chips (to your own taste).
• Bake 20-25 minutes or until centers are firm.
• Immediately remove from pan to wire rack.
• Cool 15 minutes.
• Cover and refrigerate at least 2 hours before eating -- but no longer than 48 hours.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

ALMOND CHEESECAKE

Steps:

• Preheat oven to 300.
• Combine graham crackers crumbs, sugar and butter.
• Press into springform pan.
• Beat cheese until fluffy.
• Gradually beat in milk.
• Add eggs and almond extract.
• Mix well.
• Pour into prepared pan.
• Bake 45- 50 minutes.
• Cool and chill.
• Serve plain or with your favorite topping.
• This can be done very quickly and simply by putting crackers, sugar and butter into a food processor.
• Blend for a minute.
• Prepare pan.
• Put cheese and milk in processor, blend.
• Add eggs and flavoring and process until thoroughly blended.
• Pour in pan.
• This whole process takes less than 5 minutes to prepare.

CHOCOLATE-MARBLED ALMOND CHEESECAKE

Steps:

• heat oven to 325*F.
• in large mixer bowl combine sugar and cream cheese. beat at medium speed scraping bowl often until light and fluffy.
• continue beating, adding eggs one at a time, until creamy.
• add remaining ingredients except chocolate chips and almonds.
• continue beating, scraping bowl often until well mixed.
• by hand fold in melted chocolate chips to swirl chocolate throughout batter for marble effect.
• lightly butter 9" springform pan; press almonds firmly on bottom of pan.
• pour batter into prepared pan.
• bake for 65 to 75 minutes or until set.
• turn off oven; leave cheesecake in oven for 2 hours.
• loosen sides of cheesecake from pan by running knife around inside of pan.
• cool completely.
• cover, refrigerate 8 hours or overnight.
• store refrigerated.

MOCHA ALMOND CHEESECAKE

Steps:

• Preheat oven to 300.
• Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
• In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
• Pour into baked crust. Bake 40 minutes or until filling is set.
• Shut off oven, open door and allow cheesecake to cool in oven.
• When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.

ALMOND CHEESECAKE WITH AMARETTI CRUST

Steps:

• Heat oven to 325°F Wrap foil around outside of 9 1/2- or 10-inch springform pan to prevent leaks while baking.
• In food processor, combine toasted almonds and 2 tablespoons sugar; pulse until finely chopped. Add amaretti crumbs and melted butter; pulse to mix. Press crumb mixture evenly over bottom of pan. Set aside.
• In medium bowl, combine 1 1/2 cups of the sugar, flour and salt; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Add sugar mixture; beat until smooth.
• In medium bowl, lightly whisk egg yolks. Add egg yolks, sour cream, almond extract and vanilla to cream cheese mixture. Beat on medium-low speed just until well blended and smooth, scraping down bowl occasionally.
• In large bowl, beat egg whites until foamy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
• Place springform pan in large, shallow roasting pan or broiler pan. Fill with enough hot water to come halfway up sides of springform pan.
• Bake 1 hour and 5 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
• Remove from oven. Let stand in water bath 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
• Just before serving, press almonds around side of cake.

ALMOND COFFEE CHEESECAKE FOR ANNA

Steps:

• 1. Chocolate Wafer Crust - In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
• 2. Press the crumb mixture into the bottom of a greased 9" spring form pan and set aside until needed.
• 3. Almond Coffee Filling - Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
• 4. Add the eggs and yolk, one at a time, beating well after each addition.
• 5. Split the batter into two bowls equally.
• 6. In one bowl add the amaretto and almond extract, mix well and set aside.
• 7. Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
• 8. Pour half of the amaretto mixture over the chocolate wafer crust.
• 9. Spoon half of the coffee mixture over the amaretto mixture.
• 10. Now pour the remaining amaretto mixture over the coffee mixture.
• 11. Top with the remaining coffee mixture.
• 12. Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
• 13. Bake at 350 degrees for 15 minutes.
• 14. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiny or wet.
• 15. Individual ovens vary -- please make sure that the cake center no longer looks wet or shiny, before returning to oven.
• 16. Remove the cake from the oven and run a knife around the inside edge of the pan.
• 17. Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
• 18. Serve garnished with whipped cream and sliced almonds.