Chocolate Chip Almond Cheesecake
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- 1 Cup = 200ml
For the biscuit base
- Digestive biscuits – 200 gram (crush it to powder)
- Powdered sugar – 2 tbsp
- Unsalted butter – 5 tbsp
- Combine crushed biscuits, powdered sugar and butter. Rub the ingredients using finger tips. Add this mixture to a spring form pan and press it with your finger tips. Keep it in the refrigerator for about 30 min to set the base.
For the topping
- Almond – ½ cup (soaked in water for half an hour and boil it for about s minutes)
- Sugar – ½ cup (or little less according to your taste)
- Milk – 2 – 3 tbsp
- Cream cheese – 230 gram
- Condensed milk – ½ cup
- Thick cream(thick part of fresh cream – ¼ cup
- Gelatin – 2 tsp
- Water – 2 tbsp
- Chocolate chips – ¼ cup + 1 tbsp
- Strawberries – for garnishing
- Remove the skin of almonds. Grind together blanched almonds and sugar adding 2 – 3 tbsp milk to get a smooth paste.
- Beat together cream cheese, ground almond paste and condensed milk together till well combined and creamy.
- In another bowl, beat thick cream and add it to the cream cheese mixture and combine well with the beater.
- Sprinkle gelatin over 2 tbsp water and let it sit for 1 minute. Microwave it for 10 seconds. Stir it well till it melts completely. Add this to the almond cream cheese mixture and combine well.
- Add 1/4 cup chocolate chips to it and mix well. Pour this mixture over the cooled biscuit base .top it with the remaining chocolate chips and let it cool covered for about 3 – 4 hours.
- Line the sides of the spring form pan with a knife so that the cheesecake will leave the sides of the pan and remove the sides of the pan. Garnish with sliced strawberries and serve.
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