Best 4 Almond Coffee Cheesecake For Anna Recipes

ALMOND COFFEE CHEESECAKE FOR ANNA

Steps:

• Chocolate Wafer Crust.
• In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
• Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.
• Almond Coffee Filling.
• Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
• Add the eggs and yolk, one at a time, beating well after each addition.
• Split the batter into two bowls equally.
• In one bowl add the amaretto and almond extract, mix well and set aside.
• Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
• Pour half of the amaretto mixture over the chocolate wafer crust. Spoon half of the coffee mixture over the amaretto mixture.
• Now pour the remaining amaretto mixture over the coffee mixture. Top with the remaining coffee mixture.
• Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
• Bake at 350 degrees for 15 minutes. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiney or wet.
• Individual ovens vary -- please make sure that the cake center no longer looks wet or shiney, before returning to oven.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
• Serve garnished with whipped cream and sliced almonds.

ALMOND JOY CHEESECAKE

Steps:

• For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
• For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
• For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
• Run small knife around sides of cake to loosen. Release pan sides.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

ALMOND COFFEE CHEESECAKE FOR ANNA

Steps:

• 1. Chocolate Wafer Crust - In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
• 2. Press the crumb mixture into the bottom of a greased 9" spring form pan and set aside until needed.
• 3. Almond Coffee Filling - Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
• 4. Add the eggs and yolk, one at a time, beating well after each addition.
• 5. Split the batter into two bowls equally.
• 6. In one bowl add the amaretto and almond extract, mix well and set aside.
• 7. Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
• 8. Pour half of the amaretto mixture over the chocolate wafer crust.
• 9. Spoon half of the coffee mixture over the amaretto mixture.
• 10. Now pour the remaining amaretto mixture over the coffee mixture.
• 11. Top with the remaining coffee mixture.
• 12. Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
• 13. Bake at 350 degrees for 15 minutes.
• 14. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiny or wet.
• 15. Individual ovens vary -- please make sure that the cake center no longer looks wet or shiny, before returning to oven.
• 16. Remove the cake from the oven and run a knife around the inside edge of the pan.
• 17. Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
• 18. Serve garnished with whipped cream and sliced almonds.