Almond Cheesecake
Indulge in the creamy decadence of this Almond Cheesecake, a luscious dessert that perfectly balances nutty flavors with velvety texture. Crafted with a golden almond flour crust and infused with fragrant almond and vanilla extracts, this cheesecake offers a sophisticated twist on the classic favorite. The water bath technique ensures a perfectly smooth and crack-free surface, while a touch of sour cream adds tangy richness to every bite. Garnish with delicate sliced almonds for an elegant finish that’s as eye-catching as it is delicious. With just 20 minutes of prep and simple steps, this recipe is ideal for special occasions or whenever you crave a show-stopping dessert. Perfectly creamy, irresistibly nutty, and melt-in-your-mouth delicious, this Almond Cheesecake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups granulated sugar
- 0.25 cups unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cups granulated sugar
- 1 cups sour cream
- 1.5 tsp almond extract
- 1 tsp vanilla extract
- 3 pieces large eggs
- 0.5 cups sliced almonds (for topping, optional)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outer base of the pan with aluminum foil to prevent leaks.
In a mixing bowl, combine the almond flour, 1/4 cup granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to flatten it. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes using a hand or stand mixer.
Add the sour cream, almond extract, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Place the springform pan into a larger baking dish. Pour hot water into the outer dish to create a water bath (about 1 inch deep).
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, remove the springform pan ring and garnish the top with sliced almonds if desired. Slice and enjoy!
Nutrition Facts
Calories |
5626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.3 g | 573% | |
| Saturated Fat | 216.0 g | 1080% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 518% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 351.1 g | 128% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 297.5 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1544 mg | 119% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1309 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
