ALMOND CHEESECAKE WITH SOUR CREAM AND BLACKBERRIES
Categories Cake Berry Dairy Fruit Nut Dessert Bake Cream Cheese Blackberry Almond Spring Bon Appétit Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Make crust:
- Preheat oven to 350°F. Set aside 1/2 cup (packed) almond paste for filling. Combine remaining almond paste, graham crackers and almonds in processor and grind finely. Add butter; process until moist crumbs form. Press over bottom and 2 inches up sides of 9-inch-diameter springform pan. Bake until crust colors, about 10 minutes. Cool.
- Make filling:
- Wipe out processor. Blend sugar and reserved 1/2 cup almond paste in processor until mixture resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1 minute. Add remaining cream cheese and process until smooth. Add eggs, cream and almond extract and blend until just combined.
- Pour filling into crust. Bake cake until just set in center and beginning to crack at edges, about 40 minutes. Cool 10 minutes. Maintain oven temperature.
- Make toppings:
- Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake. Bake 3 minutes. Chill cake uncovered until cold, about 1 1/2 hours.
- Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavy small saucepan. Sprinkle 1 1/2 teaspoons gelatin over. Let stand 15 minutes. Stir mixture over low heat until sugar and gelatin dissolve (do not boil). Pour into medium bowl; mix in berries. Refrigerate berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours.
- Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1 day.
ALMOND CHEESECAKE
Categories Cake Food Processor Dairy Nut Dessert Bake Cream Cheese Almond Chill Sour Cream Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Beat eggs to blend in small bowl. Combine cracker crumbs, 1/4 cup almonds, 1 1/2 tablespoons beaten egg and 1 teaspoon sugar in processor. Using on/off turns, blend until almonds are finely ground and crumb mixture holds together, adding more beaten egg by teaspoonfuls if mixture is crumbly. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish (crust will be thin). Bake crust until set, about 8 minutes. Cool while preparing filling.
- Beat nonfat and reduced-fat cream cheeses and remaining 3/4 cup sugar in large bowl until smooth. Beat in remaining beaten eggs, then vanilla extract, lemon peel and almond extract. Gently spread filling in prepared crust. Bake cheesecake until puffed and firm to touch in center, about 40 minutes.
- Remove cheesecake from oven. Spread sour cream evenly over top; sprinkle with remaining 1/4 cup almonds. Cool cheesecake on rack 1 hour. Refrigerate uncovered until cold, then cover and refrigerate overnight. Cut into wedges.
PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE
Find out the secret to this low-carb almond crust cheesecake! There's not a graham cracker or cookie to be found in our PHILADELPHIA New York-Style Almond Crust Cheesecake, and that may be exactly what you need tonight.
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
- Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
- Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings
Nutrition Facts : Calories 300, Fat 25 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 9 g, Protein 9 g
CRUSTLESS ALMOND CHEESECAKE
The dessert, Molly notes, is another tried-and-true family favorite. "My mother made this scrumptious dessert for years," she says. "It's creamy and satisfying, and folks always ask for the recipe."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined., Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes., Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.
Nutrition Facts : Calories 281 calories, Fat 16g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 276mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 10g protein.
BLACKBERRY CHEESECAKE
Make and share this Blackberry Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
- Beat with an electric mixer until smooth.
- Add in eggs and egg yolk, one at a time; beating well after each addition.
- Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove cake from the oven and run a knife around the inside edge of the pan.
- Chill, uncovered, overnight.
Nutrition Facts : Calories 389.6, Fat 29.7, SaturatedFat 15.9, Cholesterol 140.7, Sodium 258, Carbohydrate 24, Fiber 1.2, Sugar 17.1, Protein 7.9
BLACKSTONE HOTEL CHEESECAKE
This is a popular cheesecake recipe in Omaha. I had it first at a party and have made it several times since. It is very easy and has a lightness that most cheesecakes don't have. The raspberry sauce is a nice addition. You can also drizzle it with chocolate syrup or serve with fresh berries.
Provided by Kimke
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust: Combine crushed graham crackers and 5 tablespoons of butter until mixed to a flaky consistency; Add powdered sugar, just to sweeten the crust slightly Press into the bottom of a spring form pan.
- You may bake the crust at this point (optional) 350 deg for 5 minutes; I like it better if you don't bake it.
- Cake: Mix cream cheese, sugar, eggs.
- Add vanilla and if desired 3-5 drops (or so) of Almond extract.
- Mix again till smooth and creamy.
- Bake 20 minutes at 350 degrees.
- Topping: Mix sour cream with white sugar to taste and again a few drops of almond extract to taste.
- Top the cooked and cooled (slightly) cheesecake with the spread (not all the way to the edge).
- Bake 350 degrees for 5 minutes; should be done but not brown.
- Optional fruit topping: 1/2 package frozen raspberries in a saucepan and cover with water and some lemon juice.
- Bring to a boil and add sugar to sweeten (as much or little as you want) and corn starch to the desired consistency and return to a boil, STIRING constantly.
Nutrition Facts : Calories 548.6, Fat 46.1, SaturatedFat 28.1, Cholesterol 175.2, Sodium 361.9, Carbohydrate 25.8, Fiber 0.2, Sugar 17.6, Protein 9.4
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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