Chocolate Swirl Cheesecake
This Chocolate Swirl Cheesecake recipe combines a healthy almond and sunflower seed crust, a cream cheese filling and a chocolate ganache topping for a cream cheese pie recipe you are sure to love. Using raw almonds and raw sunflower seeds combined with butter makes for a yummy and healthy crust recipe ideas for this creamy cream cheese pie recipe. The filling for this recipe for cheesecake pie uses good quality chocolate, cream cheese, and eggs and is then baked for a cream cheese pie recipe that is restaurant worthy. And the chocolate ganache topping with dark chocolate, heavy cream, and salt is the perfect ending to a cream cheese pie recipe you can feel proud to serve for special dinners and occasions. Whenever you use raw almonds in a recipe, you are getting plenty of vitamins and minerals to include B vitamins, riboflavin, niacin, calcium, and iron. Almonds also contain vitamin E, magnesium, manganese, zinc, and phosphorus.
This recipe for chocolate swirl cheesecake is just one of the recipe for cheesecake pie you will find on the Grandmother's Kitchen recipe site. You will find all sorts of recipes that use whole and fresh ingredients just like grandmother did. Some of the recipes you will find on the site include side dish recipes, main dish recipes, dessert recipes, recipe for cheesecake pie, soup and salad recipes and so much more. With printable easy recipes, easy printable recipes, and printable cookbook options so you can alway enjoy your favourite Grandmother's Kitchen recipe ideas. *
This recipe fits a 7" spring form pan.
If you want to do a 10" you need to double the recipe.
1/2 cup raw almonds
1/2 cup raw sunflower seeds
1/3 cup + 3 Tablespoons butter, melted
3/4 cup chocolate (we used chunk callebault) you can use chocolate chips or wafers
1 1/3 cups cream cheese, room temperature
1/2 cup granulated white sugar (we used cane sugar)
2 medium sized eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
4 ounces dark chocolate (we used chunks of callebault)
1/2 cup heavy cream
pinch of salt
Preheat oven to 350˚F.
Grease a 7 inch spring form pan.
In a processor, chop the nuts and seeds to make fine crumbs.
Pour the ground almonds and sunflowers into the spring form pan.
Melt the butter. Pour onto the crumbs. Use a folk to stir and combine the nutty crust together and pat it down.
Bake for 12 minutes. Remove from the oven and set aside while you are preparing the filling.
Chop and melt the chopped chocolate in a double boiler over medium to low heat. When melted, turn off the heat and set aside.
Meanwhile, in a medium size mixing bowl, using an electric mixer, beat the cream cheese until smooth. Gradually beat in the sugar.
Add the eggs, one at a time. Scrape down the sides of the bowl as needed.
Add the vanilla extract and sour cream and beat until thoroughly incorporated.
Pour in the filling onto the prepared crust.
Drizzle the melted chocolate on top and use a butter knife to cut in and swirl the chocolate.
Bake for 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly.
Let cool until room temperature and then cover with plastic wrap and refrigerate for a few hours or overnight.
Ganache: - Make when you are ready to serve the cheesecake.
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache to quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
The ganache is ready coat the cooled cheesecake.
Nutrition Facts for: Chocolate Swirl Cheesecake From Grandmother's Kitchen
Ingredients: Almonds, sunflower seeds, butter, chocolate, cream cheese, sugar, eggs, vanilla extract, sour cream, dark chocolate, heavy cream, salt.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per Serving: Calories 573, Calories from Fat 411, Total Fat 45.7g 70%, Saturated Fat 26.6g 133%, Cholesterol 139mg 46%, Sodium 269mg 11%, Potassium 265mg 8%, Carbohydrates 34.1g 11%, Dietary Fiber 2.0g 8%, Sugars 28.5g, Protein 9.2g, Vitamin A 24%, Vitamin C 0%, Calcium 14%, Iron 9%
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