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I bought this huge jar of Almond Butter from Costco and tried it on toast a couple times but always went back to peanut butter. So this jar of Almond Butter sat in the cupboard unused and I thought I might as well make use of it somehow. I made a Peanut Butter Cheesecake with Marshmallow Frosting before, so I thought I could do something similar with this butter. It turned out quite well, especially with the rich chocolate ganache and toasted almonds on top. It makes for the perfect dessert!

Almond Butter Cheesecake with Chocolate Ganache (Adapted from Spoon Fork Bacon, Lemony Thyme and Oh Sweet Day)
Makes: One 9-inch cheesecake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 3-4 hours

Ingredients
Almond Crust
150g Slivered Almonds, Toasted
85g Unsalted Butter, Cold & Cubed
125g Plain Flour
75g Caster Sugar
3/4 tsp Salt

Almond Butter Filling
500g Cream Cheese, Softened
360g Almond Butter
140g Icing Sugar, Sifted
130ml Sour Cream
130ml Thickened Cream

Chocolate Ganache
230ml Thickened Cream
115g Dark Chocolate, Finely Chopped
115g Semi-Sweet Chocolate, Finely Chopped
50g Slivered Almonds, Toasted

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Method
Almond Crust
1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.

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2. Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.

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Almond Butter Filling
3. In a stand mixer, beat the cream cheese and almond butter until it’s well combined.

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4. Add the sifted icing sugar, sour cream and thickened cream to the cream cheese mixture and continue to beat until the mixture is light and fluffy.

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5. Pour the mixture into the prepared springform pan and flatten the mixture if necessary. Refrigerate for at least 2-3 hours and up to 48 hours.

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Chocolate Ganache
6. In a heatproof bowl, mix together the finely chopped chocolate and set aside.

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7. In a saucepan, over medium heat, bring the cream to a light boil.

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8. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Whisk the mixture until smooth. Then allow the mixture to cool until slightly warm. This may take around 15 minutes.

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Decoration
9. Take the cheesecake out from the refrigerator and remove from the springform pan. Once the ganache is thick enough, pour over the cheesecake starting from the middle until the chocolate just oozes over.

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10. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.

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Almond Butter Cheesecake with Chocolate Ganache
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A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Almond Butter Cheesecake with Chocolate Ganache
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Ingredients
Almond Crust
  • 150g Slivered AlmondsToasted
  • 85g Unsalted Butter (Cold)Cubed
  • 125g Plain Flour
  • 75g Caster Sugar
  • 3/4tsp Salt
Almond Butter Filling
  • 500g Cream CheeseSoftened
  • 360g Almond Butter
  • 140g Icing SugarSifted
  • 130ml Sour Cream
  • 130ml Thickened Cream
Chocolate Ganache
  • 230ml Thickened Cream
  • 115g Dark ChocolateFinely Chopped
  • 115g Semi-Sweet ChocolateFinely Chopped
  • 50g Slivered AlmondsToasted
Servings: 9-inch Cheesecake
Units:
Instructions
Almond Crust
  1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.
  1. Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.
Almond Butter Filling
  1. In a stand mixer, beat the cream cheese and almond butter until it's well combined.
  2. Add the sifted icing sugar, sour cream and thickened cream to the cream cheese mixture and continue to beat until the mixture is light and fluffy.
  3. Pour the mixture into the prepared springform pan and flatten the mixture if necessary. Refrigerate for at least 2-3 hours and up to 48 hours.
Chocolate Ganache
  1. In a heatproof bowl, mix together the finely chopped chocolate and set aside.
  2. In a saucepan, over medium heat, bring the cream to a light boil.
  3. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Whisk the mixture until smooth. Then allow the mixture to cool until slightly warm. This may take around 15 minutes.
Decoration
  1. Take the cheesecake out from the refrigerator and remove from the springform pan. Once the ganache is thick enough, pour over the cheesecake starting from the middle until the chocolate just oozes over.
  2. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.
Recipe Notes

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  • If you would like to turn this cheesecake into a no-bake cheesecake, in a food processor blend 300g digestive biscuits take out and place into a medium sized bowl. Add 90g melted unsalted butter and mix to combine. Press mixture into the lined pan and refrigerate until set.
  • You can also substitute all the almonds for peanuts, to make a lovely peanut butter cheesecake.
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This is one of my favourite baked cheesecake recipes. It has a crunchy hazelnut base, a layer of black sesame filling, a layer of green tea filling, a green tea powder on top and it doesn’t feel very rich like some cheesecakes are. I’m so glad I found this recipe on Oh Sweet Day, who has some amazing looking recipes that I can’t wait to try too.

Green Tea & Black Sesame Cheesecake (by Oh Sweet Day)
Makes: One 8-inch Cake
Preparation Time: 10 minutes
Cooking Time: 1 hour 40 minutes
Passive Time: 1 hour plus overnight

Ingredients
Hazelnut Shortbread Crust
150g Hazelnuts, Toasted
85g Unsalted Butter (Cold), Cubed
125g Plain Flour
75g Caster Sugar
3/4 tsp Salt

Green Tea & Black Sesame Cheesecake
450g Cream Cheese, Softened
210ml Sour Cream, Room Temperature
180g Caster Sugar
1 tbsp Vanilla Extract
2 Large Eggs, Room Temperature
4 tbsp Matcha Green Tea Powder (27g)
45g Black Sesame Powder

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Method
1. Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
2. Roughly chop the hazelnuts and then add to the food processor.

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3. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.

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4. Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.

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5. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.

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6. Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.

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7. Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
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8. Pour the black sesame batter into the pan. Then pour the green tea batter on top.

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9. Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.

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10. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
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Green Tea & Black Sesame Cheesecake
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Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Green Tea & Black Sesame Cheesecake
  • 1
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  • 3
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Ingredients
Hazelnut Shortbread Crust
  • 150g HazelnutsToasted
  • 85g Unsalted Butter (Cold)Cubed
  • 125g Plain Flour
  • 75g Caster Sugar
  • 3/4tsp Salt
Green Tea & Black Sesame Cheesecake
  • 450g Cream CheeseSoftened
  • 210ml Sour CreamRoom Temperature
  • 180g Caster Sugar
  • 1tbsp Vanilla Extract
  • 2 Large EggsRoom Temperature
  • 4tbsp Green Tea Powder
  • 45g Black Sesame Powder
Servings: 8-inch Cake
Units:
Instructions
Hazelnut Shortbread Crust
  1. Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
  2. Roughly chop the hazelnuts and then add to the food processor.
  1. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.
  2. Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.
Green Tea & Black Sesame Cheesecake
  1. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.
  2. Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.
  3. Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
  4. Pour the black sesame batter into the pan. Then pour the green tea batter on top.
  5. Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.
  6. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
Recipe Notes

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  • Instead of pouring the green tea batter on top of the black sesame layer. You can try dolloping the green tea mixture and use a knife to swirl the green tea around.
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