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Chocolate, Almond, and Raspberry Cheesecake

Chocolate, Almond, and Raspberry Cheesecake recipe
Recipe and Photo by: Better Homes and Gardens
Swap amaretto for raspberry liqueur and you can just as easily have a Chocolate, Almond and Amaretto Cheesecake. Your choice—they're both winners.
30 min
6 hr 10 min
12 to 16 servings

What You Need

 teaspoon margarine or butter
cup  ground almonds
 pound milk chocolate, chopped
 8-ounce packages cream cheese, softened
cup  butter or margarine, softened
cup  milk
tablespoons  raspberry liqueur, amaretto, or milk
 egg yolk
 Chocolate leaves (optional*)
 Sifted powdered sugar (optional)
 Sifted unsweetened cocoa powder (optional)
 Fresh berries (optional)

Make It

1. Grease the bottom of a 9-inch springform pan with 1 teaspoon margarine or butter. Press ground almonds onto the bottom of the pan. Melt 1 pound chocolate in a heavy saucepan over very low heat, stirring constantly; cool.

2. Beat melted chocolate, cream cheese, the 1/2 cup butter or margarine, 1/3 cup milk, and liqueur or milk in a large mixing bowl with an electric mixer on medium to high speed until combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined.

3. Pour filling into the nut-lined springform pan. Place the pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 55 minutes or until 1 to 2 inches of outside edge appear set when shaken gently.

4. Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least 4 hours.

5. To serve, garnish with chocolate leaves, powdered sugar, cocoa powder, and berries, if desired. Makes 12 to 16 servings.

* FOR chocolate leaves recipe copy and paste this into the address bar:

Please use alcohol responsibly.

Kraft Kitchens Tips

Make Ahead
Bake and chill the cheesecake for up to 24 hours. Garnish just before serving.
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