One of my favourite treats is scorched almonds, delicious roasted almonds covered in chocolate and now I have combined it with another delicious treat to bring you my decadent Scorched Almond Cheesecake
If you have spent much time on my blog you will know I love this base cheesecake recipe, it is so versatile and absolutely divine. Silky and creamy with no tricky techniques and best of all no-bake so it takes next to no time to make. This is super extravagant and indulgent, I just know you will have someone in your family who will adore this creation.
But for us a Christmas trolley would not be complete without Scorched Almonds so I knew this was the content I wanted to share with you all.
This is the ONE for all the nut lovers out there as I have managed to incorporate nuts in every layer! The base is a combination of crushed biscuit and scorched almonds, the middle layer is flavoured using the delicious Belgium Hazelnut Crunch Chocolate or any milk chocolate and then finally topped with even more scorched almonds.
It is very quick to assemble which is why I love this recipe so much. I often get asked why no gelatin in this one, the reason for that is I use Thickened Cream, which is a whipped cream like product that contains its own thickeners, such as gelatin. So there is no need to prepare this separately.
If you love the idea of an easy no bake Cheesecake please check out these other delicious variations, with more to come!
Caramilk Cheesecake
The Best Oreo Cheesecake
Strawberry Shortcake Cheesecake
Caramello Cheesecake
Triple Chocolate Cheesecake
The most time is taken up with chilling the cheesecake, allow at least 6 hours, I usually leave it overnight, or prepare it in the morning for an evening dessert. The best tip I have for serving the cheesecake is to allow to time to come up to almost room temperature before slicing and serving. This means the flavour will be just perfect and also easier to slice through the base.
Just before serving decorate the cheesecake however you like, I have added extra scorched almonds, you can also serve with a chocolate or caramel sauce to lift the flavours even more, it is a very versatile recipe so feel free to make it your own. If you do not use it all in one sitting then simply cover and return to the fridge and it will store for a few days more. Cheesecake for breakfast anyone?
What is your favourite Christmas treat? Be sure to let me know in the comments below, maybe I can make that into a recipe next year!
Onto the recipe, so easy, so delicious I think you will love it!
Scorched Almond Cheesecake
Delicious Cheesecake with chocolate covered almonds, Belgium hazelnut chocolate filling and a tasty biscuit base
Ingredients
Base
- 130g Butter, melted
- 1x 250g Packet Super Wine Biscuits (Arrowroot or Marie biscuits a good alternative)
- 1/2 Cup Scorched Almonds, approx 12
Filling
- 500g Cream Cheese
- 1 teaspoon Vanilla Essence
- ½ Cup Caster Sugar
- 190 grams Belgium Hazelnut Crunch Chocolate, or milk chocolate of your choice
- ½ Cup Thickened Cream *found in the supermarket, in NZ I use the Anchor Brand
Topping
- Scorched Almonds
- Dessert Sauce of your choice
Instructions
- You will need a 25cm Springform Tin, set aside
- In a food processor crush the biscuits and first measure of scorched almonds until they form a fine crumb
- Melt the butter and add this to the crushed biscuits and mix until combined
- Spoon this into the springform tin, press until it evenly covers the base of the tin
- Chill this in the refrigerator while you prepare the filling
- In a food mixer add the cream cheese, vanilla and caster sugar and on a medium speed combine for at least 4 minutes. You want the mixture to be completely silky and smooth, if in doubt add another minute.
- Add to this melted chocolate and thickened cream and mix on low to combine
- Pour onto the chilled base and carefully spread until even and smooth
- Place back in the refrigerator for at least 6 hours or overnight to set.
- When ready to serve remove from the refrigerator at least 20 minutes before serving
- Run a knife around the inside of the tin, open springform tin.
- Slide a knife under the cheesecake to lift it off the base and onto a serving dish.
- You can smooth any rough edges with a knife before serving.
- Decorate with the remaining scorched almonds and a dessert topping of your choice if using
- Enjoy!
Notes
BASE
You will require a food processor to mix the biscuits and scorched almonds, if you do not have one then just use biscuits in the base and crush in a ziplock bag with a rolling pin
FILLING
You will need a food processor or mixer to create a silky smooth cheesecake filling.
SERVING
Remove the cheesecake at least 20 minutes before serving, best not served completely chilled.
Thank you so much for stopping by to check out this recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna
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