Chocolate & Almond Cheesecake Recipe

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch (22–23 cm) springform pan with parchment and lightly butter the sides.

Combine crushed digestive/graham crumbs, ground toasted almonds, 2 tbsp granulated sugar and 1/4 tsp coarse salt in a bowl. Stir in melted butter until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup. Bake 10 minutes until fragrant. Remove from oven and cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Place room-temperature cream cheese in a large bowl. Beat on medium speed until smooth and creamy, scraping down the sides to avoid lumps (about 2–3 minutes).

Add 1 cup granulated sugar, 2 tbsp brown sugar, sifted cocoa powder and 1/4 tsp salt. Beat until incorporated and smooth, about 1–2 minutes.

Mix in the melted semisweet chocolate until uniform in color. Add the sour cream, vanilla extract and amaretto and beat until smooth.

Add the eggs one at a time on low speed, mixing just until each egg is incorporated. Do not overmix to avoid adding air. Fold in 1/2 cup toasted almond slivers by hand.

Pour the filling over the cooled crust, smooth the top with a spatula. Tap the pan gently to release any large air bubbles.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is tapped. If the top begins to brown too much, tent loosely with foil.

Turn off oven and crack the door; let the cheesecake cool inside for 1 hour to reduce cracking. Then transfer to a wire rack and cool to room temperature. Chill in the refrigerator at least 6 hours, preferably overnight.

In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 3 tbsp water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to caramelize to a deep amber color — about 6–10 minutes. Watch closely to avoid burning.

When caramel is deep amber, remove from heat and carefully whisk in 4 tbsp butter until melted and combined. Slowly add the 1/2 cup warm heavy cream in a steady stream (mixture will bubble vigorously). Stir until smooth.

Return to very low heat for 30 seconds to stabilize, then stir in 2 tbsp amaretto and 1/8 tsp coarse salt. Taste and adjust salt or amaretto. Allow to cool slightly; sauce will thicken as it cools. Store at room temperature for serving or refrigerate and gently rewarm before use.

Prepare a caramel by combining 3/4 cup sugar and 2 tbsp water in a medium saucepan over medium heat. Without stirring, swirl until the sugar dissolves and turns a deep amber color (6–9 minutes).

Remove from heat and carefully whisk in 1 cup whole milk and 1 cup heavy cream (mixture will bubble). Return to medium-low heat and bring to a gentle simmer, whisking until smooth.

In a separate bowl, whisk 4 egg yolks until smooth. Temper the yolks by gradually whisking in about 1/2 cup of the warm caramel cream mixture, then whisk the tempered yolks back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C) — about 3–6 minutes. Do not boil.

Remove from heat and stir in 1 tsp vanilla and 1/4 tsp fine salt. Strain the custard through a fine-mesh sieve into a bowl. Cool to room temperature, then refrigerate until cold (at least 4 hours or overnight).

Churn in an ice cream maker according to the manufacturer's instructions until soft-set. Transfer to a container and freeze until firm, about 3–4 hours. If you don't have an ice cream maker, freeze in a shallow container and whisk vigorously every 30 minutes to break ice crystals until smooth and set.

Remove chilled cheesecake from springform pan and place on a serving plate. If needed, run a thin knife around the edge to release and remove the ring.

Spoon warm amaretto-caramel sauce over slices of cheesecake or serve sauce on the side. Place a scoop of caramel ice cream alongside each slice.

Sprinkle toasted almond slivers over the cheesecake and ice cream, finish with a light dusting of cocoa powder (optional) and a pinch of flaky sea salt to taste.

Allow plated desserts to sit 1–2 minutes so the sauce slightly softens the cheesecake for optimal mouthfeel, then serve.