Almond Cheesecake
Ready In: 1 hr 30 mins
Serves: 16
Yields: 1 10inch cheesecake
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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