Prepare to embark on a culinary journey that will transform your dessert game forever! This Almond Crusted Cheesecake isn't just another ordinary dessert—it's a luxurious symphony of creamy texture, nutty crunch, and irresistible flavor that will make your taste buds dance with delight. Whether you're a seasoned baker or a kitchen novice, this recipe promises to elevate your dessert skills and impress even the most discerning food critics at your next gathering.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds, for topping
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- For the almond crust, combine almond flour, 1/4 cup sugar, and melted butter in a medium bowl. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the almond flour mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or your fingers to create a compact, smooth crust. Ensure the crust is distributed uniformly.
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar using an electric mixer on medium speed until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Pour the cheesecake batter over the prepared almond crust, spreading it evenly with a spatula.
- Sprinkle sliced almonds evenly across the top of the cheesecake for decoration and added crunch.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and allow the cheesecake to cool completely at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Release the springform pan's sides and slice into 10 servings.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Don't overmix the cheesecake batter, as this can introduce too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent surface cracking.
- Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause surface cracks.
- For clean, precise slices, use a hot knife (dipped in hot water and wiped dry) when cutting.
- Store leftovers in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 25g
Protein: 12g
Fat: 45g
Saturated Fat: 22g
Cholesterol: 145mg
