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Raspberry Almond Cheesecake

Raspberry Almond Cheesecake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 1135.7
Dietary: Gluten-free
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
  • 2 cup GRAHAM CRACKERS, crushed
  • 1 cup ALMONDS, chopped
  • 1/3 cup SUGAR
  • 6 tablespoon BUTTER, melted
  • 2 lb CREAM CHEESE, softened
  • 1 cup SUGAR
  • 5 large EGGS
  • 1/2 cup HEAVY CREAM
  • 1/4 cup CORNSTARCH
  • 1 teaspoon ALMOND EXTRACT
  • 2 cup FRESH RASPBERRIES
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Press the mixture firmly into the bottom and up the sides of the prepared springform pan. Place in the refrigerator while preparing the filling.
  4. 4
    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.
  5. 5
    Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix to avoid adding too much air.
  6. 6
    Fold in the heavy cream, cornstarch, and almond extract until just combined. The batter should be smooth and thick.
  7. 7
    Pour the filling over the chilled crust. Smooth the top with a spatula.
  8. 8
    Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
  9. 9
    Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  10. 10
    Remove from oven and run a knife around the edge to loosen. Cool completely at room temperature.
  11. 11
    Cover and refrigerate for at least 4 hours or overnight to firm up.
  12. 12
    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.

Keywords: raspberry, almond, cheesecake, cream cheese, graham cracker crust, dessert, baked cheesecake, springform pan, almond extract, heavy cream, eggs, cornstarch, no-bake option, holiday dessert, party food, make ahead, chilled dessert, berry topping, nutty flavor, rich texture
Read it online: https://www.chefs-mate.com/recipe/raspberry-almond-cheesecake-2/