Almond Cappuccino Cheesecake Tart
A chocolate cookie and candied almond crust topped with an almond cappuccino flavored cheesecake. Garnished with candied almonds, chocolate shavings, and cookie crumbs.
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Candied Almonds:
- 240 grams sliced almonds (1 cup)
- 30 grams egg white (1 large)
- 15 grams water (1 tablespoon)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 50 grams granulated sugar (1/4 cup)
- 1 grams ground cinnamon (1/4 teaspoon)
- 1 grams fine sea salt (1/4 teaspoon)
Chocolate Almond Crust:
- 2 cups chocolate wafer crumbs
- 1/4 cup candied almonds (see recipe)
- 42 grams unsalted butter (3 tablespoons), melted
Almond Cappuccino Cheesecake Filling:
- 454 grams full-fat-cream cheese (two 8-ounces each packages), softened
- 133 grams granulated sugar (2/3 cup)
- 120 grams almond butter (1/2 cup), room temperature
- 2 grams espresso powder (1 teaspoon)
- 30 grams cold cappuccino or cold brewed coffee (2 tablespoons)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 100 grams egg (2 large), room temperature
- 120 grams plain or Greek yogurt (1/2 cup), room temperature
Garnish:
- 2 tablespoons chopped candied almonds
- 2 tablespoons dark chocolate shavings
- 2 tablespoons chocolate cookie wafer crumbs
Instructions
Candied Almonds:
- Preheat oven to 250 degrees F.
- Add egg white, water, and vanilla bean paste to small mixing bowl. Whisk until frothy. Add sliced almonds to egg white mixture. Toss to coat. Set aside for several minutes.
- Add granulated sugar, ground cinnamon, and fine sea salt to a small bowl. Whisk to combine. Add half the sugar mixture to the almonds. Set aside for 10 minutes.
- Using a slotted spoon transfer the nuts to the remaining sugar mixture. Toss to coat.
- Spread the almonds in a single layer on a parchment paper lined baking sheet. Bake in preheated oven for 15 minutes. Stir almonds and bake additional 15 minutes.
- Remove baking sheet from oven and cool on wire rack.
Chocolate Almond Crust:
- Preheat oven to 350 degrees F.
- Add chocolate wafer crumbs, crushed candied almonds, and melted butter to small mixing bowl. Stir to combine.
- Transfer chocolate almond mixture to 9-inch removable bottom tart pan. Press crumbs evenly into the bottom and sides of the tart pan. Chill 30 minutes.
- Place a parchment or wax paper round in the bottom of the tart crust. Add rice or pie weights to parchment. Bake in preheated oven for 10 minutes. Cool on wire rack completely before filling. Set aside.
Almond Cappuccino Cheesecake Filling:
- Preheat oven to 325 degrees F.
- Add softened cream cheese to stand mixer bowl. Beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add granulated sugar to cream cheese and beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add almond butter, espresso powder, cold cappuccino and vanilla bean paste to cream cheese mixture and beat on medium speed for 1 minute. Scrape down bowl, if necessary.
- Add eggs one at a time to cheesecake batter, beating on low speed for 1 minute after each addition.
- Add plain yogurt to cheesecake batter and beat on low speed for 1 minute. Scrape down bowl, if necessary.
- Pour cheesecake batter into prepared tart crust. Smooth with offset spatula. Bake in preheated oven for 50 to 60 minutes, or until cheesecake is set.
- Remove tart pan from oven and place on wire rack and cool to room temperature. Chill tart in refrigerator, uncovered, for 4 hours or preferably overnight.
Garnish:
- Garnish prepared tart with chopped candied almonds, chocolate shavings, and cookie crumbs.
- Best served slightly chilled.