Valentine’s Day and Snow days really wiped me out! So much so that I’m just getting around to sharing the rest of the fantastic-ness that was Valentine’s Day weekend.
I wanted to make a fabulous dinner for the family to show them how much I love them, and just how much they mean to me. Nothing says love like high fat and outrageous calorie food! I decided to try my hand at lobster tails and it seemed that broiled was the way to go. It was so easy and they were SO delicious! If it weren’t for the cost of lobster, I would be making these every week! This also game me an opportunity to clarify butter another first for me. It was also easy. In fact, it was so easy that I had Daughter Number Three do most of it for me. She was thrilled.
For dessert, I had found a recipe in the “Mother Wonderful’s Cheesecakes” book that I had purchased in November. It was a recipe for “Almond Joy” Cheesecake. I made a few changes to the recipe and what I came away with was a simply divine and almost overly decadent dessert! It is with great “Joy” that I share this recipe with you.
This was well received by everyone who tried it. It was definitely one of the richest cheesecakes I have ever made, and possibly ever eaten. It is definitely one I will make again, but only for special occasions!
Please take the opportunity to try this morsel for a special occasion of your own!
Almond Joy Cheesecake
- 1 stick unsalted butter
- 2 cups finely ground chocolate cookie crumbs
- ¼ cup granulated sugar
- 3-8 ounce packages cream cheese
- 1 ½ cups granulated sugar
- 1 teaspoon almond extract
- Salt pinch
- 4 larges eggs
- 2 cups sour cream
- ¼ cup granulated sugar
- 1 teaspoon coconut extract
- ½ cup grated coconut
- ¼ cup slivered almonds
- Shaved chocolate
Preheat oven to 350 degrees.
For crust, melt butter in in a microwave proof measuring cup. Combine melted butter with cooked crumbs and sugar in a food processor or bowl until thoroughly blended. Press small amounts of crumb mix all the way up the sides of an ungreased 10-inch springform pan and then press remaining crumb mix over bottom of pan.
For filling, whip cream cheese with hand mixer (or in a stand mixer) on the highest speed for 5 minutes, then add sugar and beat for 2 minutes more. Add extract and slt and blend together thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed in order to prevent too much air from destroying the proper consistency of the batter; mix just until each egg has been incorporated into the batter. Pour batter into crust and bake in preheated oven. Bake for 50 minutes. Remove from oven and let stand on cooling rack for 10 minutes while your prepare the glaze.
For topping, combine sour cream, sugar, and extract with a rubber spatula in in a glass bowl. Spread evenly and smoothly over top of baked filling. Sprinkle with coconut, almonds, and return to oven for 10 minutes. Remove from oven and immediately place in refrigerator to cool. When cooled, add shaved pieces of semi-sweet chocolate. Remove from springform pan to a platter.