- Dish type
- Nut and seed cakes
- Almond cake
This is a luscious and rich almond-flavoured cheesecake that looks as gorgeous as it tastes due to a marbled chocolate effect. Much easier to make than its appearance might have you believe!
30 people made this
- 340g chocolate biscuit crumbs
- 50g finely chopped almonds
- 50g caster sugar
- 110g butter, melted
- 90g plain chocolate
- 450g cream cheese, softened
- 200g caster sugar
- 3 eggs
- 1 teaspoon almond extract
- 450ml soured cream, room temperature
MethodPrep:30min ›Cook:1hr40min ›Extra time:8hr chilling › Ready in:10hr10min
- Preheat oven to 180 C / Gas 4. In a medium bowl, combine biscuit crumbs, almonds, 50g sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 25cm springform cake tin.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese and 200g sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and soured cream. Pour 350ml of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour over the prepared biscuit base. With the tip of a knife, swirl the filling to create a marbled effect.
- Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
Perfect cheesecake tips
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!
Reviews & ratingsAverage global rating:(32)
Reviews in English (28)
Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a waterbath and after it bakes for indicated time, turn oven off and let cheesecake sit for an hour. This way it won't crack! Also, I added a teaspoon of almond extract to a cup of whipped cream and some powdered sugar and whipped for a VERY YUMMY whipped cream garnish!-17 Jan 2006
I had never made a cheesecake before and this was SO easy and came out great both times I made it. My friends were incredibly impressed and amazed that it was my first. I cut back on the almond flavoring a bit the first time as previously suggested but think the amount called for in the recipe is better. I served it with fudge ice cream topping drizzed over it. YUM!-13 Dec 2002
this is a great cheesecake! I used only half the amount of almond extract and only half the sugar in the crust. it was great. I also didn't do the "marble" thing, I just mixed everything together and it was perfect. the best cheesecake ever.-29 Dec 2002