Time
Prep: Ready In:
Ingredients
- 2 lbs cream cheese (at room temperature)
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1-3/4 cup sugar
- 4 large eggs
- 2 oz unsweetened chocolate, melted and cooled
- 1/3 cup graham cracker crumbs
- 1 large Hershey bar (optional, for garnish)
Prep/Equipment
Directions
- Beat cream cheese until smooth.
- Add vanilla, almond extract, and sugar. Beat well.
- Add eggs one at a time, beating well between each.
- Place 1/3 of the batter into a small bowl, add chocolate and mix until smooth.
- Butter an 8-inch round, 3-inch deep pan. Do not use a Springform pan.
- Place alternating large spoonfuls of white batter and small spoonfuls of chocolate batter until gone.
- Bake in the bottom 1/3 of the over, with the pan placed in a 9×13-inch pan filled with hot water. Bake at 350° for 90 minutes or until golden brown.
- Cool completely.
- When cake is at room temperature, invert onto a place and sprinkle with graham cracker crumbs.
- Invert onto a serving platter and chill for 5-6 hours.
- Garnish with chocolate curls before serving.
Yield: 10-12 servings