Cheesecake with Choco-Almond Topping
Recipe by Ms. Melissa Banzon

​INGREDIENTS:
  • CRUST:
       * 15 pcs graham crackers, crushed 
       * 2  1/2 tbsp. butter, melted
  • FILLING:
    * 1  1/2 cups double cream cheese
    * 3/4 cup sugar
    * 3/4 cup evaporated milk
    * 4 medium eggs
    * 1 cup sour cream
    * 1 tbsp vanilla 
    * 1/4 cup all purpose flour
  • TOPPINGS:
    * 1 condensed milk
    * 1/2 cup hershey's cocoa powder
    * 1/4 cup butter
    * crushed almonds
​​

PROCEDURE:
  • Preheat oven to 175 degrees C (350 degrees F). Grease 9 inch round pan.
  • In a medium bowl, mix graham crumbs with melted butter. Press onto bottom of pan.
  • In another mixing bowl, mix cream cheese with sugar until smooth.
  • Blend in evaporated milk, then mix in eggs one at a time.
  • Mix in sour cream, vanilla and all purpose flour until smooth. 
  • Pour filling into prepared crust. Use strainer in pouring the filling.
  • Bake in preheated oven for 45 minutes to 1 hour.
  • Let cake cool for 2 hours and put the chocolate toppings and crushed almonds on top.
  • Chill in Refrigerator until serving.
​

​​PROCEDURE FOR TOPPINGS:
  • Using a whire whisk, mix condensed milk and cocoa powder. 
  • Cook mixture in a double broiler. Stir occasionally.
  • Add butter. 
  • Spread over the cheesecake.​
  • Add crushed almonds.
  • Enjoy :)


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