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Almond Cheesecake

A creamy, nutty dessert with a buttery almond crust that's perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups almond flour
  • 0.5 cups granulated sugar
  • 0.25 cups unsalted butter, melted
For the filling
  • 2 cups cream cheese, softened
  • 1 cups heavy cream
  • 0.5 cups powdered sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the almond flour, granulated sugar, and melted butter. Stir until it forms a crumbly texture, then press firmly into the bottom of a 9-inch springform pan.
  3. In another bowl, beat the softened cream cheese until smooth. Gradually add the heavy cream and powdered sugar, mixing well.
  4. Add the eggs one at a time, mixing after each addition. Then add the vanilla and almond extracts along with a pinch of salt and blend until silky.
Baking
  1. Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
  2. Bake for about 50-60 minutes or until the center is just set with a slight jiggle.
Cooling
  1. Turn off the oven, crack the door, and let the cheesecake cool for about an hour.
  2. Refrigerate for at least 4 hours (or overnight) before serving.

Notes

This cheesecake can be dressed with fresh berries, slivered almonds, or whipped cream. For perfecting, use a water bath to avoid cracks, and ensure eggs and cheese are at room temperature.