Almond Coffee Cheesecake For Anna Recipes

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.

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.

Steps:

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

Steps:

• Preheat oven to 350°F. Beat eggs to blend in small bowl. Combine cracker crumbs, 1/4 cup almonds, 1 1/2 tablespoons beaten egg and 1 teaspoon sugar in processor. Using on/off turns, blend until almonds are finely ground and crumb mixture holds together, adding more beaten egg by teaspoonfuls if mixture is crumbly. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish (crust will be thin). Bake crust until set, about 8 minutes. Cool while preparing filling.
• Beat nonfat and reduced-fat cream cheeses and remaining 3/4 cup sugar in large bowl until smooth. Beat in remaining beaten eggs, then vanilla extract, lemon peel and almond extract. Gently spread filling in prepared crust. Bake cheesecake until puffed and firm to touch in center, about 40 minutes.
• Remove cheesecake from oven. Spread sour cream evenly over top; sprinkle with remaining 1/4 cup almonds. Cool cheesecake on rack 1 hour. Refrigerate uncovered until cold, then cover and refrigerate overnight. Cut into wedges.

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.

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.

Steps:

• Mix cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Refrigerate until ready to use.
• Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
• Pour cheesecake batter into crust. Refrigerate 8 hours or overnight. Top with remaining whipped cream and the almonds just before serving. Store leftover cheesecake in refrigerator.

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.

Steps:

• Preheat oven to 350.
• Spray a 9 x 13 cake pan.
• Cream butter, sugar and cream cheese very well until smooth.
• Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
• Sift together dry ingredients and add alternately with milk.
• Stir in cherries.
• Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
• Sprinkle almonds then topping over batter.
• Press lightly.
• Bake until tests done.

Steps:

• Preheat oven to 325°F if using a silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/3 cup of the sugar and the butter; press firmly onto bottom and 2 inches up side of pan. Bake 10 minutes.
• Mix liqueur and instant coffee granules until well blended; set aside. Beat cream cheese, remaining 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in coffee mixture; pour into crust.
• Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Meanwhile, dip 21 of the almonds in chocolate, 1 at a time. Gently shake each almond to remove excess chocolate. Place on wax paper-covered tray. Refrigerate 5 minutes or until chocolate is set. Remove from refrigerator. Place 16 of the chocolate-dipped almonds around edge of cheesecake. Arrange remaining 5 chocolate-dipped almonds in center of cheesecake. Coarsely chop remaining 4 almonds; sprinkle on top of cheesecake. Store cheesecake in refrigerator.