Marbled Almond Chocolate Cheesecake

Ingredients

  1. 1 1/3 cups crushed vanilla wafers (about 45 cookies)
  2. 2/3 cup finely chopped almonds
  3. 6 tablespoons butter, melted
  4. 6 oz semi-sweet or bitter-sweet chocolate, chopped
  5. 3-8 oz packages cream cheese, room temperature
  6. 3/4 cup sugar
  7. 1 teaspoon vanilla extract
  8. 3 large eggs, room temperature
  9. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
This sinful chocolate cheesecake gets a little help from Odense Almond Paste.

Time

45 minutes to assemble
45 minutes to bake
60 minutes to rest in oven with heat off
Refrigerate overnight

Yield

12-16 servings

Directions

  1. Preheat oven to 325°F. Generously grease or spray a 9 1/2 inch springform pan.
  2. For Crust: Mix together crushed wafers, almonds and butter. Using bottom of measuring cup, press crumb mixture into bottom and 1/2 inch up sides of springform pan. Bake for 8 minutes and cool on wire rack. When cool, wrap bottom and sides of pan with aluminum foil.
  3. For Filling: Melt chocolate in double boiler or microwave on low power. Set aside.
  4. Place cream cheese, sugar and vanilla in large mixing bowl. Beat with electric mixer on medium-high speed until just smooth. Do not over-beat or cake will fall.
  5. Add eggs one at a time, mixing until just combined, scraping down sides of bowl between each egg. Set aside one cup of batter in medium bowl.
  6. Add melted chocolate to large mixing bowl and beat until just incorporated. Pour into cooled crust and smooth top. Add Almond Paste (grated using large hole side of a box grater) to reserved cup of batter and beat on high speed until smooth (batter will be slightly granular).
  7. Drop almond batter by large spoonfuls on top of chocolate batter. Swirl batters together using a knife to create marbled effect. Place cheesecake into larger pan. Make a water bath by pouring hot water into larger pan until water is half way up outside of springform pan.
  8. Carefully place in oven and bake 45 minutes. Turn off heat and leave in oven one hour. Remove cheesecake from water bath and place on wire rack (away from drafts). Using a thin knife, gently loosen top cake edge from inside of pan. This will prevent top from cracking.
  9. Cool completely to room temperature. Cover and refrigerate overnight before unmolding.

Odense Marzipan

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 170
Calories from Fat: 54


 %Daily Value*
Total Fat: 6g8%
   Saturated Fat .4g2%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 27g10%
Dietary Fiber 1g4%
Sugars 21g
Protein 2g
Vitamin A0%
Vitamin C0%
Calcium3%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: sugar, almonds (28%), glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Marzipan contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817

Odense Almond Paste

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 180
Calories from Fat: 81


 %Daily Value*
Total Fat: 9g12%
   Saturated Fat 1g5%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 21g8%
Dietary Fiber 2g7%
Sugars 16g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: almonds (45%), sugar, glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817