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Almond Cheesecake with Almond Whipped Cream Recipe

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4.2 from 10 reviews

This rich and creamy Almond Cheesecake features a buttery vanilla wafer and almond crust, filled with a smooth blend of cream cheese, sour cream, and almond extract. Baked in a water bath to achieve a silky texture, it is topped with a luscious almond whipped cream for an elegant finish, perfect for dessert lovers seeking a nutty twist on a classic favorite.

Ingredients

Crust

  • 1 ½ cups Vanilla Wafer Crumbs
  • ⅓ cup Roasted Almonds, finely ground
  • ¼ cup Light Brown Sugar, packed
  • ¼ cup Colavita Essential Olive Oil
  • 3 tbsp Melted Butter

Cheesecake Filling

  • 24 oz (3 Bricks) Full-Fat Cream Cheese, room temperature
  • ¾ cup White Sugar
  • ¾ cup Full-Fat Sour Cream, room temperature
  • 1 tbsp Almond Extract
  • 1 tsp Vanilla Extract
  • 3 Large Eggs, room temperature

Almond Whipped Cream

  • 1 cup Heavy Cream, cold
  • 3 tbsp Powdered Sugar
  • 1 tsp Almond Extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly grease an 8-inch springform pan and line the bottom to prevent sticking.
  2. Make the Crust: In a bowl, combine vanilla wafer crumbs, finely ground roasted almonds, and packed light brown sugar. Stir in the olive oil and melted butter until mixture is evenly moistened. Press this crust firmly into the bottom and up the sides of the prepared pan to form an even layer. Bake the crust for 8 minutes, then place it in the freezer to cool down.
  3. Adjust Oven and Prepare Water Bath: Lower the oven temperature to 325°F. Boil water in a kettle and keep nearby with a large roasting pan to use for the water bath later.
  4. Make the Cheesecake Filling: Using an electric mixer on low speed, beat the full-fat cream cheese and white sugar together until very smooth and creamy. Add the sour cream, almond extract, and vanilla extract, mixing until combined. Then incorporate the eggs one at a time, mixing gently on low speed and scraping down the bowl after each addition to ensure smoothness without overmixing.
  5. Prepare Pan for Water Bath: Remove the crust from the freezer and triple wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent leaks during the water bath.
  6. Pour Filling and Remove Air Bubbles: Pour the cheesecake filling evenly onto the crust and smooth the top with a spatula. Carefully lift the pan a few inches and drop it several times on the counter to eliminate trapped air bubbles.
  7. Bake in Water Bath: Place the wrapped springform pan inside the large roasting pan. Pour about 1 inch of very hot water into the roasting pan around the cheesecake. Quickly close the oven door and bake at 325°F for 55 minutes. The cheesecake is done when the edges are set and puffed slightly but the center still jiggles gently like jello.
  8. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door cracked open using a wooden spoon for 1 hour to cool gradually and avoid cracks.
  9. Final Cooling and Refrigeration: Remove the cheesecake and water bath from the oven. Transfer the springform pan to a wire rack and let it cool to room temperature for 2 to 3 hours. Next, cover and refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set.
  10. Prepare Almond Whipped Cream: When ready to serve, combine cold heavy cream, powdered sugar, and almond extract in a large bowl. Using a hand mixer, whisk until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star tip for decoration.
  11. Serve: Carefully remove the cheesecake from the springform pan and place it on a serving plate. Pipe the almond whipped cream on top and garnish optionally with fresh berries before serving. Enjoy!

Notes

  • Using room temperature ingredients helps achieve a smooth, lump-free cheesecake filling.
  • Wrapping the pan in foil is essential to prevent water from the water bath leaking into the cheesecake.
  • The water bath baking method prevents cracking and ensures a creamy texture.
  • Allowing the cheesecake to cool gradually in the oven reduces risk of cracks on the surface.
  • Chilling the cheesecake overnight improves flavor and firmness.
  • Use a large roasting pan deep enough to hold water around the springform pan without spilling.
  • Feel free to serve the cheesecake with fresh berries for added freshness and color.

Find it online: https://cookedbysarah.com/almond-cheesecake-with-almond-whipped-cream-recipe/