Baked Chocolate Almond Cheesecake—Prototype 1:
This one would be my 2nd new cheesecake combination of 2019 (after chocolate-strawberry). I had been thinking about this combo for quite some time, probably about a year.
3-Cheese Blend (3CT-1NC-2YG):
Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 24 ounces of whipped, lowfat cottage cheese and 8 ounces of softened Neufchatel cheese ("light cream cheese").

Grease a 9 1/2" (or 9") pan, but do not wrap foil around it until just before the batter is added (spreading the crust in an already wrapped pan can result in greater disturbance to the foil, thus increasing leakage risks).

Chocolate Crust:
4 oz. semi-sweet chocolate, melted
3/8 cup granulated sugar
2 tablespoons cocoa powder
8 oz. (1 cup) 3-cheese blend (see above)
1 teaspoon vanilla or almond extract
2 oz. finely ground All-Bran

Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 5-10 minutes, depending on the mixture's thickness (closer to 10 minutes if thin enough to be fully distributed across the pan's bottom by gentle shaking, closer to 5 minutes if thick enough to require spreading out this mixture by pressing on it with a utensil and/or fingers), then cool enough to comfortably touch at least the pan's upper sidewall.

Almond Batter:
5/8 cup granulated sugar
20 oz. (2 1/2 cups) 3-cheese blend (see above)
1 teaspoon almond extract
3.5 oz. almond paste
3/4 teaspoon xanthan gum
3 eggs

Wrap the pan in foil at this point. Carefully pour the batter on top of the crust and bake all this in a hot water tub at 325 degrees for about 30 minutes. Afterwards, take the tub-and-pan assembly out of the oven and promptly add the batter indicated below.

Chocolate Batter:
7/8 cup granulated sugar
3 tablespoons cocoa powder
20 oz. (2 1/2 cups) 3-cheese blend (see above)
1 teaspoon vanilla
3/4 teaspoon xanthan gum
3 eggs

Carefully scoop this on top of the almond batter (it is best to do this around the edge of the pan and let the chocolate batter flow towards the middle) and return the tub-and-pan assembly to the oven, this time at only 300 degrees. Bake for about 70 more minutes (if using a 9 1/2" pan). Then shut off the oven and cool the cheesecake down while still in it (and in tub), with the oven door slightly ajar, for about an hour. Afterwards, remove the cheesecake (still in its springform pan) from the oven and tub and continue to cool it down at room temperature for another two hours.

After cooling down at room temperature, remove the cheesecake from its pan and refrigerate.

Chocolate Almond Cheesecake—Prototype 1

I selected the almond extract option for the crust.

I also added a white chocolate chip border as an enhancement right after I took this cheesecake out of the oven.

This one was served (among a good selection of other refreshments) in early April of 2019 at Living Hope Church and was gone—in my estimation—in only about 15 minutes.

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