Almond Сheesecake

For this cheesecake, a dough of two colors is made with the addition of vanilla and almond extracts. This almond cheesecake is two-tone.

Ingredients

Directions

Preheat oven to 180 degrees. Cover a metal baking sheet (32.5×22.5cm) with foil. Lightly grease with oil.
In a small saucepan, melt the chocolate and margarine over low heat, stirring constantly.
Remove from stove. Stir in 1 1/2 tablespoon with a wooden spoon. sugar, 4 eggs, and 2 teaspoon. vanilla extract. Mix well. Add flour, baking powder, and salt. Stir until smooth. Set aside.
In a small bowl, beat the cream cheese with a mixer on medium speed, gradually adding 1/2 cup sugar. Add almond extract, the remaining 2 eggs, and the remaining 1/2 teaspoon. vanilla extract. Beat.
Pour 1 1/2 cups of chocolate onto a baking sheet. Spoon the white mass onto the chocolate, and the remaining chocolate onto the white circle.
Draw a zigzag pattern over the dough with the tip of a knife.
Bake the almond cheesecake for 40-45 minutes. Cool on a wire rack.
When the almond cheesecake has cooled, cut into small pieces.

Bon Appetit!

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