No-bake Chocolate Almond Cheesecake

I decided to do choco-almond because we have almonds available. My guide is from Steph's No-bake Oreo Cheesecake, I modified it to my liking.

Ingredients:

Crust: 

1 ½ C crushed Grahams

¼ C Baker's margarine melted

Crushed/sliced almonds

Cookies (optional)

Filling:

1 pack cream cheese, softened
¼ C sugar

1 tbsp unflavored gelatin 
3 tbsp full cream milk 
1 C all purpose cream, chilled
1 C dark chocolate, melted
crushed almonds

Toppings (optional):
Almonds (sliced in half)
Crushed Grahams
Shaved dark chocolate




Prodecure:

CRUST

I like the crust to be coarse so I decided to add 2 cookies. Kaartehan ko lang.

We don't have food processor, so I just used a shot glass and covered it with a plastic to crush the cookies. While I was typing this, I remembered we have a blender. Will it work? Whatevs, tapos na.

I added almonds... because this is Choco-almond cheesecake. Duh. 

Apparently, the method I used on the cookies did not work with the almonds. It's better using a knife. I only used 10 chopped almonds, save the rest for the filling and toppings.

Mix mix mix. 

I melted the butter this way... kasi wala kaming maliit na stainless na lalagyan o microwave. I noticed that the butter burns when I heat it in a large container (kahit na low heat). 

You can also adjust the amount of butter. For me, I find that ¼ C is not enough. 

Add the melted butter to the graham mixture then mix mix mix.

Transfer the mixture into a springform pan and spread it evenly. Put it in the freezer while doing the filling. Star-kun is there to cover my foot.

This is how it looks like after chilling. As you can see, there are waves.

Filling

Measure 1 cup of dark chocolates and melt it. There's Google if you don't know how.





Beat cream cheese (softened) and sugar at medium speed until light and well blended.

For the next steps, I have no pictures because

iPhone DIED!

Moving on... Dissolve unflavored gelatin in full cream milk over low heat then add to the cream cheese batter. Continue beating at medium speed.

In a separate bowl, whip the chilled all purpose cream at high speed until the volume is doubled    did not happen to me because it's frozen. Fold it in to the cream cheese mixture. Add chopped almonds to give more flavor and texture to it. You can also put almond extract if you want. Transfer the mixture into the crust and spread evenly. Chill for 2-3 hours before adding toppings.

After 2 hours, I checked and decided to add the toppings. I let it in the chiller for another hour, but to no avail it didn't harden.

So here it is after 3 hours. Kung maka-melt naman.

My mom put it in the freezer and it hardened! Akala ko kasi pag chill-->chiller. Sa freezer pala dapat. 



As for the taste, I think 1 cup of dark chocolate is too much. I can only taste a little of the cheese in it. As for the almonds, put more! Add the almond extract para intense. 

Success? Semi-
Till next~