This pretty cheesecake brings together smooth cream cheese, crunchy almonds, and sweet raspberries. It’s creamy, fruity, and oh-so-delicious!
Every slice feels like a little celebration. I can’t help but smile when I see those bright berries on top! Perfect for sharing—or keeping all to yourself! 😉
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of the cheesecake crust. If you don’t have them, digestive biscuits or vanilla wafer cookies can work in a pinch.
Ground almonds: They add a lovely nutty flavor. You can easily substitute with blanched almond flour or other nut meal like hazelnut or pecan. Just keep in mind that the taste will change slightly.
Cream cheese: Use full-fat cream cheese for a rich texture. Light versions often don’t set the same. For a dairy-free option, opt for vegan cream cheese, though the taste will differ a bit.
Raspberries: Fresh raspberries are ideal, but frozen ones are perfectly fine too. If you’re not a fan of raspberries, strawberries or blueberries can also be delicious substitutes.
Sour cream: This adds creaminess and a slight tang. Greek yogurt can replace it if you’re looking for a healthier option, yielding a similar texture with less tang.
What’s the Best Way to Prevent Cheesecake Cracks?
Cracks in cheesecake can happen but there are ways to prevent them! A critical step is to bake it gently. Here’s how:
- Start baking at a lower temperature (325°F). This helps keep the cheesecake from overcooking.
- Keep the door of the oven slightly open for the last hour of baking. This gradual cooling prevents sudden temperature changes that cause cracks.
- Let the cheesecake sit in the oven after baking with the door ajar for about an hour. This minimizes shocking the cheesecake with cold air.
These tips ensure a smooth top and beautiful presentation! Enjoy making this delightful cheesecake!
Raspberry Almond Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely ground almonds (almond meal)
- ⅓ cup granulated sugar
- 7 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- ¼ cup whole milk
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For garnish:
- 1/3 cup sliced almonds
- Fresh raspberries
How Much Time Will You Need?
This cheesecake takes about 20 minutes of prep time and an additional 60-80 minutes of baking and cooling time. Don’t forget, it’s best to chill the cheesecake for at least 4 hours before serving, preferably overnight, to achieve the perfect texture!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 325°F (160°C). While that’s heating up, grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, ground almonds, sugar, and melted butter. Stir until everything is combined and feels like wet sand. Now, press this mixture firmly into the bottom of your prepared pan. Bake the crust for about 10 minutes, then set aside to cool.
3. Prepare Raspberry Swirl:
In a small saucepan over medium heat, add the raspberries, sugar, and lemon juice. Cook this mixture gently for about 5 minutes, until the raspberries have broken down and it thickens a little. Strain it through a fine-mesh sieve to get rid of any seeds. Let this raspberry sauce cool down.
4. Make Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese on medium speed until it’s smooth and creamy. Gradually add the sugar, then mix in the vanilla extract. Add the eggs one at a time, just mixing until incorporated after each one. Finally, blend in the sour cream, flour, and milk until everything is smooth and well-combined.
5. Assemble Cheesecake:
Pour half of the cheesecake batter over the cooled crust and spread it out evenly. Use a spoon to drop half of the raspberry sauce over this batter. Then, pour the remaining cheesecake batter on top, followed by the rest of the raspberry sauce. Take a skewer or butter knife and gently swirl the raspberry sauce through the batter to create a pretty marbled effect!
6. Bake the Cheesecake:
Place the assembled springform pan on a baking sheet and put it in the oven. Bake for 50-60 minutes, until the edges are set, but remember the center should still jiggle a little. After baking, turn off the oven and let the cheesecake cool inside for about an hour with the door slightly ajar to help prevent cracks.
7. Cool and Chill:
After an hour, take the cheesecake out of the oven and let it cool at room temperature. Once it’s cool, pop it in the fridge for at least 4 hours—overnight is better—for it to set properly.
8. Add Garnish and Serve:
Before serving, sprinkle the sliced almonds over the center of the cheesecake and add fresh raspberries on top. Now it’s time to slice and enjoy your beautiful Raspberry Almond Cheesecake!
This delightful cheesecake features a crunchy almond-tinged crust, a smooth and creamy filling, and beautiful raspberry swirls that make each slice a treat for the eyes and taste buds alike. Enjoy every bite! 🍰
Can I Use Different Nuts for the Crust?
Absolutely! While almonds add a lovely flavor, you can use other nuts like walnuts, pecans, or hazelnuts instead. Just make sure they are finely ground for the best texture.
Can I Substitute Cream Cheese?
Yes, you can use a dairy-free cream cheese alternative, especially if you’re looking for a vegan version. Just keep in mind that the flavor and texture may vary slightly from traditional cream cheese.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 3-5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap followed by foil for up to 2 months!
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks, no worries! You can cover it with a layer of fruit, whipped cream, or a glaze before serving. Next time, try using a water bath and avoiding drastic temperature changes to help prevent this from happening.
