This decadent Raspberry Almond Cheesecake combines a buttery graham cracker and almond crust with a luscious, smooth cream cheese filling. The subtle warmth of almond extract pairs beautifully with the tart sweetness of fresh raspberries, creating a sophisticated balance of flavors. Perfect for holiday gatherings, birthdays, or as an impressive finale to a dinner party, this dessert offers a rich, indulgent experience. The texture is dense yet creamy, melting in your mouth with every bite. While it requires patience for chilling, the result is a show-stopping treat that feels homemade and luxurious. Serve it chilled for the best consistency and flavor profile.
Raspberry Almond Cheesecake
Description
This decadent Raspberry Almond Cheesecake combines a buttery graham cracker and almond crust with a luscious, smooth cream cheese filling. The subtle warmth of almond extract pairs beautifully with the tart sweetness of fresh raspberries, creating a sophisticated balance of flavors. Perfect for holiday gatherings, birthdays, or as an impressive finale to a dinner party, this dessert offers a rich, indulgent experience. The texture is dense yet creamy, melting in your mouth with every bite. While it requires patience for chilling, the result is a show-stopping treat that feels homemade and luxurious. Serve it chilled for the best consistency and flavor profile.Ingredients
Directions
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Preheat oven to 325F (165C). Wrap the outside of a 10-inch springform pan with aluminum foil to prevent water leakage if using a water bath.
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In a medium bowl, combine the crushed graham crackers, chopped almonds, 1/3 cup sugar, and melted butter. Mix until the crumbs resemble wet sand.
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Press the mixture firmly into the bottom and up the sides of the prepared springform pan. Place in the refrigerator while preparing the filling.
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In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the 1 cup of sugar and beat until well combined and fluffy.
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Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix to avoid adding too much air.
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Fold in the heavy cream, cornstarch, and almond extract until just combined. The batter should be smooth and thick.
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Pour the filling over the chilled crust. Smooth the top with a spatula.
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Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
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Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
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Remove from oven and run a knife around the edge to loosen. Cool completely at room temperature.
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Cover and refrigerate for at least 4 hours or overnight to firm up.
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Before serving, top with fresh raspberries. Slice with a warm knife for clean cuts.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 1135.7kcal
- % Daily Value *
- Total Fat 72.2g112%
- Saturated Fat 18.5g93%
- Cholesterol 48.4mg17%
- Sodium 1121.7mg47%
- Total Carbohydrate 103.8g35%
- Dietary Fiber 10.4g42%
- Sugars 26.6g
- Protein 23.1g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
