{"id":2863,"date":"1999-12-04T13:04:19","date_gmt":"1999-12-04T13:04:19","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/no-bake-chocolate-almond-cheesecake\/"},"modified":"1999-12-04T13:04:19","modified_gmt":"1999-12-04T13:04:19","slug":"no-bake-chocolate-almond-cheesecake","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/no-bake-chocolate-almond-cheesecake\/","title":{"rendered":"No Bake Chocolate Almond Cheesecake"},"content":{"rendered":"<div class=\"asset-body\">\n<p>Crust:<br \/>\n2 c. finely crushed vanilla wafer crumbs<br \/>\n1 c. ground toasted almonds<br \/>\n1\/2 c. butter, melted<br \/>\n1\/2 c. sugar<br \/>\nFilling:<br \/>\n12 oz. milk chocolate pieces<br \/>\n1\/2 c. milk<br \/>\n1 envelope unflavored gelatin<br \/>\n16 oz. cream cheese, softened<br \/>\n1\/2 c. sour cream<br \/>\n1\/2 tsp. almond extract<br \/>\n1\/2 c. whipping cream, whipped<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>To make crust: Combine vanilla wafer crumbs, almonds, butter &amp; sugar in small bowl<br \/>\n mix well. Pat firmly into 9&#8243; springform pan, covering bottom &amp; 2&#8243; up sides<br \/>\n set aside. To make filling: Melt milk chocolate chips over hot (not boiling) water<br \/>\n stir until smooth. Set aside. Pour milk in small saucepan<br \/>\n sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream &amp; chocolate<br \/>\n beat until fluffy. Beat in gelatin mixture &amp; almond extract. Fold in whipped cream. Turn into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan<br \/>\n remove rim. Makes 1 cheesecake.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Crust: 2 c. finely crushed vanilla wafer crumbs 1 c. ground toasted almonds 1\/2 c. butter, melted 1\/2 c. sugar Filling: 12 oz. milk chocolate pieces 1\/2 c. milk 1 envelope unflavored gelatin 16 oz. cream cheese, softened 1\/2 c. sour cream 1\/2 tsp. almond extract 1\/2 c. whipping cream, whipped<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[],"class_list":["post-2863","post","type-post","status-publish","format-standard","hentry","category-cheesecakes"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2863"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2863\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}