10 Oz. American Almond Whole Natural Almonds
1 Lb. 2 Oz. Chocolate wafer cookies
3.5 Oz. Granulated sugar
6 Oz. Unsalted butter, melted
10 Oz. American Almond Brand Almond Paste
8 Oz. Granulated sugar
3 Lb. Cream cheese, room temperature
1 Oz. Amaretto liqueur or vanilla extract
12 Oz. Eggs
Grated Callebaut Bittersweet Chocolate or chocolate sauce, optional
Grease then line two 9-inch springform pans with parchment paper. Grease the paper.
For the Crust: Spread out the American Almond Brand Whole Natural Almonds in one layer on a baking sheet and toast them in the oven until lightly browned and fragrant, about 8 to 10 minutes. Cool the almonds then chop them in the bowl of a food processor fitted with the metal blade. Transfer the nuts to a small bowl.
Crumble the chocolate wafers into the food processor. Add the sugar and grind until into fine crumbs. Add the crumbs to the ground almonds. Stir in the melted butter until the crumbs are evenly moistened.
Press the crumb mixture into an even layer in the bottom and 2 inches up the sides of the pans. Bake at 375°F until the crust is dry to the touch, for 10 to 14 minutes.
For the Filling: Grate the American Almond Brand Almond Paste into the bowl of a mixer fitted with the paddle attachment. Add the sugar and beat on medium speed to combine. Beat in the cream cheese on low speed for two minutes to soften. Scrape the bowl then beat on medium speed until the mixture lightens, about 4 minutes. Scrape the bowl then add the Amaretto and the eggs, a small amount at a time.
Pour the filling into the crust. Bake at 350°F until the cheesecakes are evenly browned and barely jiggle in the center, about 50 to 60 minutes. Cool the cheesecakes on a wire rack for 10 minutes. Remove the rack and allow the cheesecakes to cool completely before refrigerating.
When ready to serve, remove the sides of the pan. Using a knife dipped in hot water, cut each slice, wiping off the blade between slices. Sprinkle each piece with grated Callebaut Bittersweet Chocolate or chocolate sauce if desired.
Rich chocolate sauce makes the ideal finish for this cheesecake when served in a foodservice setting. In a bake shop, dust the edges of the cheesecakes with Bensdorp cocoa power. Or brush the surface of the cooled cheesecakes with raspberry glaze and garnish with American Almond Macaroon Crunch.
Formulation courtesy of American Almond