Chocolate Almond Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,207 cal. | (57 %) | ||
| Protein | 32.69 g | (33 %) | ||
| Fat | 74.41 g | (64 %) | ||
| Carbohydrates | 98.73 g | (66 %) | ||
| Sugar added | 49.9 g | (200 %) | ||
| Roughage | 2.96 g | (10 %) |
| Vitamin A | 718.97 mg | (89,871 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 9.57 mg | (80 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 1.98 mg | (17 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 52.19 μg | (17 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.42 μg | (47 %) | ||
| Vitamin C | 5.25 mg | (6 %) | ||
| Potassium | 551.11 mg | (14 %) | ||
| Calcium | 422.95 mg | (42 %) | ||
| Magnesium | 40.45 mg | (13 %) | ||
| Iron | 2.47 mg | (16 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 36.53 g | |||
| Cholesterol | 390.51 mg |
Ingredients
- For the crust
- 6 ozs Pastry flour (plus more for the work surface)
- 1 Tbsp dark cocoa powder
- 3 Tbsps sugar
- 1 pinch salt
- 1 egg
- 3 ½ ozs cold butter
- butter (for the pan)
- For the filling
- 26 ozs cream cheese
- 8 ozs Mascarpone
- 2 ozs chopped almonds
- 4 eggs
- 6 ozs sugar
- 1 packet Chocolate pudding powder (For 16 oz of fluid)
- 6 ozs Cranberry
- powdered sugar (for dusting)
Preparation steps
For the crust: In a bowl, mix the flour with the cocoa, sugar and salt and make a well in the center. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg. Quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 180°C / 350°F. Butter a springform pan.
Roll out the dough on a floured surface, slightly larger than the pan. Fit the dough into the pan, pressing it into the bottom and up the sides of the pan.
For the filling: Mix together the cream cheese, mascarpone and almonds until smooth. Stir in the eggs and sugar until creamy. Stir the pudding powder into the cream cheese mixture. Pour the filling into the pan and bake until set, about 1 hour.
Allow to cool in the mold for at least 2 hours, then remove.
Rinse the cranberries and dry well. Sprinkle the cranberries over the cake and dust with powdered sugar.
