(Crust):
3/4 c Sliced blanched almonds
(Filling):
4 oz Swiss milk chocolate
-finely chopped
4 oz Swiss white chocolate
-finely chopped
4 oz Swiss dark chocolate
-finely chopped
2 lb Neufchatel cheese softened
1 3/4 c Granulated sugar
4 lg Eggs – room temperature
3/4 c Heavy cream
(Glaze):
4 oz Semisweet chocolate,
-finely chopped
1/2 c Heavy cream
Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom and
sides of pan. Crush 1/4 cup almonds in your hand and press onto the bottom
of the pan. Refrigerate.
Melt chocolates separately.
Beat cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat in
eggs on medium speed one at a time, beating well after each addition. Beat
in cream until well blended.
Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk
chocolate just until combined. Pour into prepared pan.
Divide remaining batter in half and add white chocolate to half and dark
chocolate to half. Pour white mixture gently on top of milk chocolate
layer. Gently top with dark chocolate layer.
Place pan in roasting pan on middle rack of 325 degree F. oven. Pour
boiling water in roaster halfway up springform. Bake for 1 hour and 45
minutes to 2 hours until set. Turn off oven and let cheesecake sit with
door closed another hour. Remove and cool to room temperature. Refrigerate
at least 5 hours.
Bring cream to a boil. Pour over chocolate and let sit for 30 seconds until
chocolate melts. Whisk smooth. Pour glaze on top of cake and use a small
spatula to spread evenly. Refrigerate 10 minutes to set the glaze.
Remove cake from pan and press remaining almonds around the sides.
Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
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