No-Bake Chocolate Almond Cheesecake

Crust:
1 c. crushed chocolate wafers (about 20)
4 Tbsp. butter or margarine, softened

Almond Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 c. heavy whipping cream
1/2 c. confectioners sugar
1 tsp. almond extract
1 (15 to 16 oz.) container Ricotta cheese

Chocolate Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 tsp. instant coffee granules
4 sq. semi-sweet chocolate
1 c. heavy whipping cream
1/4 c. confectioners sugar
1 (15 to 16 oz.) container Ricotta cheese

Garnish:
1/2 c. sliced blanched almonds

Early in day or day ahead: In 9 x 3-inch spring-form pan, with hand, mix chocolate wafers and butter or  margarine. Press onto bottom of pan and set aside.

Prepare Almond Cheese Layer: In small saucepan, evenly sprinkle gelatin over water. Cook over medium heat until gelatin is completely dissolved, stirring frequently. Remove saucepan from heat and set aside. In small bowl with mixer at medium speed, beat cream, sugar and extract until stiff peaks form; set aside. Into large bowl press Ricotta cheese through a fine sieve and stir in gelatin mixture. With rubber spatula or wire whisk, fold in whipped cream mixture. Spoon almond mixture evenly over crust in pan; set aside

Prepare Chocolate Cheese Layer: In same small saucepan, evenly sprinkle gelatin over water. Add instant coffee and chocolate; cook over low heat until gelatin is completely dissolved and chocolate is melted and blended, stirring frequently. Remove saucepan from heat; cook mixture slightly. In small bowl with mixer at medium speed, beat heavy cream and confectioners sugar until stiff peaks form. Into large bowl, press Ricotta through fine sieve; stir in cooled chocolate mixture. With rubber spatula or whisk, fold in whipped cream mixture. Spoon chocolate mixture evenly over almond layer in pan. Cover and refrigerate cheesecake 4 hours or overnight.
Meanwhile, in small skillet over medium heat, toast sliced almonds until lightly browned, shaking skillet frequently. Cool.

To Serve: Carefully remove side of pan from cheesecake; place cake on chilled plate. Garnish top of cheesecake with toasted almonds. (Note: This recipe takes time to make but is well worth the effort for special company dessert.) Makes 16 servings.

Return to recipes