EGGLESS CHOCOLATE ALMOND CHEESECAKE
 
 
Ingredients
  • For the base
  • 22 chocolate biscuits
  • ½ cup almonds
  • 5 tbsp butter (70g), melted
  • For the filling
  • 1+1/2 cup cream cheese, (338 g) softened
  • 1 cup (175g) dark chocolate, chopped
  • ½ cup fresh cream
  • ¾ cup whipping cream, whipped to stiff peaks
  • [b ]Almond chocolate ganache [/b]
  • 1 cup (175g) dark chocolate ,melted
  • 1 cup fresh cream
  • ½ cup almonds, halved
Instructions
  1. ⁠ ⁠Grind the biscuits and almonds in a blender to a fine powder. Add melted butter and mix till it resembles wet sand.
  2. ⁠ ⁠Add the biscuit mixture at the bottom of a 1500ml oval dish and spread it evenly to form the base layer. Refrigerate for 10-15mins
  3. ⁠ ⁠To make the chocolate ganache, heat the fresh cream till it just begins to simmer and pour it over the chopped chocolate. Let the chocolate melt completely and mix to form a smooth and lump free ganache.
  4. ⁠ ⁠For the cheesecake filling, add the ganache to the softened cream cheese along with the whipped cream and fold till no streaks of whipped cream remain.
  5. ⁠ ⁠Now spread the cheesecake filling evenly over the chilled biscuit base. Refrigerate for a few hours till the filling sets.
  6. ⁠ ⁠Meanwhile, make the chocolate ganache by adding hot cream to the melted chocolate and mixing till smooth ganache is formed.
  7. ⁠ ⁠Fold in the almonds evenly into the chocolate ganache.
  8. ⁠ ⁠Add the almond chocolate ganache layer on top of the cheesecake filling and spread it evenly using in offset spatula. Refrigerate for four hours or overnight before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-chocolate-almond-cheesecake/