Almond Cheesecake
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Yields:
-
1 10inch cheesecake
- Serves:
- 16
ingredients
-
Filling
- 1 1⁄4 cups sugar
- 3 (8 ounce) packages cream cheese
- 4 eggs
- 1 1⁄2 teaspoons vanilla
- 1 teaspoon almond extract
-
Crust
- 4 -5 graham crackers
- 1 cup almonds
- 1⁄4 cup white sugar or 1/4 cup brown sugar, your choice
- 1⁄4 cup butter, softened
-
Topping
- 2 cups sour cream
- 1⁄4 sugar
- 1 teaspoon almond extract
- 1⁄2 teaspoon vanilla
- 1 package ground almonds or 1 package sliced almonds (optional)
-
Fruit Topping
- 1⁄2 - 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 2 cups fruit, your choice
- 3 teaspoons lemon juice
directions
- Filling: Cream sugar and cream cheese with electric mixer.
- Add eggs, vanilla and almond extract.
- Beat 20 minutes.
- Crust: Meanwhile grind graham crackers and almonds together.
- Add sugar and butter and mix with hands.
- Press into bottom of 10" springform pan.
- Add filling and bake in preheated oven at 350° for 30-40 minutes.
- Cool thoroughly on rack.
- Topping: Mix all ingredients except almonds and beat for 5 minutes with electric mixer.
- Pour on cooled cheesecake and bake for 5 minutes at 450°.
- Cool.
- If you wish to stop here you can decorate top of cake with sprinkled ground almonds or almond slices carefully placed in a pattern of your choice.
- If you prefer you can finish the cake with a final fruit topping.
- Fruit Topping: (Makes 3 cups) Mix sugar, cornstarch and water in saucepan.
- Bring to boil, stirring.
- Add fruit and lemon juice and continue cooking and stirring until thickened.
- Let cool and pour on top of cake.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.