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!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a mixing bowl, combine the almond flour, 1/4 cup granulated sugar, and melted butter. Mix until the texture resembles wet sand.

Step 3

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.

Step 4

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.

Step 5

Add the sour cream, almond extract, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.

Step 6

Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.

Step 7

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Step 8

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).

Step 9

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.

Step 10

Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.

Step 11

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.

Step 12

Before serving, remove the springform pan ring and garnish the top with sliced almonds if desired. Slice and enjoy!

Nutrition Facts

Serving size	1580.1 grams (1580.1g)

Amount per serving	% Daily Value*
Calories	5626

Total Fat 447.30g	573%
Saturated Fat 216.00g	1080%
Polyunsaturated Fat NaNg
Cholesterol 1556mg	519%
Sodium 2581mg	112%
Total Carbohydrate 351.10g	128%
Dietary Fiber 21.40g	76%
Total Sugars 297.50g
Protein 112.80g	226%

Vitamin D 120IU	600%
Calcium 1544mg	119%
Iron 13mg	70%
Potassium 1309mg	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.

Source of Calories

Fat: 68.4%

Protein: 7.7%

Carbs: 23.9%