Luscious Almond Cheesecake
Indulge in the creamy decadence of Luscious Almond Cheesecake, a dessert that's as elegant as it is irresistible. Featuring a buttery graham cracker crust infused with finely chopped almonds, this cheesecake boasts a velvety filling of rich cream cheese, tangy sour cream, and a heavenly blend of vanilla and almond extracts for a nutty, aromatic depth. Each luscious bite is perfectly balanced, while the garnish of toasted almond slivers and a dusting of powdered sugar lends a delightful crunch and a touch of sophistication. With just 20 minutes of prep and simple baking techniques, this almond cheesecake recipe is perfect for impressing guests or celebrating special moments. Whether served chilled at a festive dinner or enjoyed as an everyday treat, this dessert promises to be a showstopper.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 50 grams Raw almonds, finely chopped
- 50 grams Granulated sugar
- 100 grams Unsalted butter, melted
- 900 grams Cream cheese, softened
- 240 ml Sour cream
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Almond extract
- 4 large Eggs
- 30 grams Almond slivers (for garnish)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, chopped almonds, granulated sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and creamy.
Add sour cream, granulated sugar, vanilla extract, and almond extract to the cream cheese. Mix until smooth and fully incorporated.
Beat the eggs into the mixture one at a time, ensuring each egg is fully combined before adding the next.
Pour the cheesecake batter over the prepared crust in the springform pan. Use a spatula to spread it evenly.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight.
Before serving, garnish with almond slivers and a sprinkle of powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
7017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.7 g | 671% | |
| Saturated Fat | 287.2 g | 1436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2079 mg | 693% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 500.3 g | 182% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 359.9 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1671 mg | 129% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2087 mg | 44% | |
*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.
