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Chocolate Orange Almond Cheesecake
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Chocolate Orange Almond Cheesecake
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 9 hours
Prep Time:
 35 minutes
Cook Method:
 mixed
Cook Temp:
 325 degrees F
Directions:
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1. Strain the yogurt. Line a strainer or colander with a double layer of cheesecloth (available in the gadgets aisle) or with a coffee filter. Place strainer over a bowl and let strain for an hour and a half. The liquid whey will drain, leaving a thickened yogurt; there should be 1/3 to 2/3 cup (works with both amounts). Set aside. This may be prepared in advance; keep it refrigerated.

2. Preheat oven to 325°F. In a small bowl, mix together graham cracker crumbs and butter. Press crumb mixture onto bottom and partially up sides of a 9-inch springform pan. Set pan on a baking sheet and set aside.

3. In a large bowl, use an electric mixer to beat together cream cheese, flour, and sugar until fluffy, about 2 to 3 minutes. Beat in thickened vanilla yogurt, almond extract, and orange zest. Add eggs one at a time, beating gently after each addition.

4. Melt chocolate in top of a double boiler, or microwave on high for 1 minute, then stir until smooth. Stir about 1 cup cream cheese mixture into melted chocolate. Pour remaining cream cheese mixture on top of crust in prepared pan, then pour chocolate mixture on top and swirl with a knife to marble. Set baking sheet and pan in middle of oven and bake at 325°F for about 45 to 55 minutes, or until cheesecake is set; surface may crack. Remove from oven and run a knife around edge of cheesecake to separate it from pan. Cool completely, then cover and chill at least 6 hours or overnight.

5. Garnish sides where there's no crust with sliced almonds, if desired. Sprinkle additional sliced almonds and chocolate curls on top.

Suggestions: Use Hannaford graham cracker crumbs (about 5 whole crackers, crushed) and Hannaford regular cream cheese. May garnish with chocolate curls and sliced almonds.

Source: Courtesy of Danielle Maxson of New Windsor, N.Y., Hannaford Fresh Magazine, Mar/Apr 2008
12 oz Yogurt, vanilla, whole milk
1 cup Graham cracker crumbs
1/4 cup Unsalted butter, melted
16 oz Cream cheese, softened
3 Tbs Flour
1 cup Sugar
1/2 tsp Almond extract
1 Tbs Fresh orange peel, zested
3 ea Egg
3 oz Semisweet chocolate
1 svg Almonds, sliced
1 svg Candy, chocolate, shavings, svg


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