Cheesecake with Almonds
by Editorial Staff
I propose a slightly unusual recipe – cheesecake with almonds. The recipe is easier, it does not require the preparation of the base from the dough, but it is enough to mix all the ingredients, but the mass in a mold, and bake. There is no wheat flour in the cheesecake at all. And almond flour is added to the creamy mass itself, which makes the texture of the cheesecake a little denser and gives a new taste to this dessert.
Cook: 1 hour 10 mins
Servings: 6
Ingredients
- Almond flour – 130 g + for sprinkling the mold
- Creamy curd cheese – 220 g
- Sugar – 110 g
- Chicken egg – 1 pc.
- Yolk – 1 pc.
- Softened butter – 60 g + for greasing the mold
- Cream 10% – 65 g
* - For decoration (optional):
- Powdered sugar
- Almond flatbread
- Raspberry
Directions
- Let’s prepare a list of products for cheesecake with almonds. I have almond flour ready, but if you don’t have it, you can grind the almonds into flour using a blender or coffee grinder.
While we are making the cheesecake mass, turn on the oven and heat it up to 160 degrees. - Beat butter at room temperature with a mixer. Add an egg to it, beat it again. Then add the yolk and beat again.
- Next, add almond flour and mix with a spoon until smooth.
- Now add the cream cheese and half the sugar. Stir in the oil mixture.
Then add the rest of the sugar and mix everything again until smooth. - After that, pour in the cream. (By the way, you can substitute 10% cream and butter for a cream with a fat content of 33-35%, for which the total mass of cream and butter should be replaced with the same amount of heavy cream.)
- I did not bake the cheesecake in one large pan, but in two small tins, about 12 cm in diameter. Grease the pan with butter and sprinkle with almond flour. I also wrapped them in foil, just in case, so that the dough does not flow out, since my forms are detachable and do not connect very tightly.
- Pour the prepared creamy almond mass into the molds, flatten.
- Typically, the cheesecake is baked in a water bath so that the top does not crack. Let’s use this rule for almond cheesecake as well. Place a container with boiled water on the bottom of the oven, and put the molds with dough on the wire rack in the center of the oven.
- We will bake the cheesecake in the oven for 30 minutes at 160 degrees, then reduce the temperature to 140 degrees and bake for another 15-20 minutes. If you bake one cheesecake in a large pan from a given number of ingredients, then it may take a little more time.
- When the almond cheesecake is baked, turn off the oven and let it cool in it. After that, take the cheesecake out of the oven and remove it from the mold.
- You can decorate the almond cheesecake as you like, I sprinkled it with a little powdered sugar, almond petals and garnished it with raspberries on top.
- That’s all, I advise you to try it!
Enjoy your tea!
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