This Raspberry Almond Cheesecake is a tasty treat that mixes creamy cheesecake with sweet raspberries and a crunchy almond crust. It’s like a bite of happiness on a plate!
I love how the tartness of raspberries pairs with the nutty crunch of almonds. It’s perfect for family gatherings, and the bright colors make it a showstopper! Who could resist? 😍
Key Ingredients & Substitutions
Almond Flour: This gives the crust a lovely nutty flavor. If you’re allergic to nuts, you can use graham cracker crumbs or crushed cookies as a tasty alternative.
Cream Cheese: For the filling, make sure it’s very soft for easy mixing. Neufchâtel cheese is a lower-fat alternative that works well too!
Raspberries: Fresh raspberries are fantastic, but frozen ones are perfectly fine. Just thaw them and drain excess liquid before using.
Sour Cream: You can substitute Greek yogurt for a tangy flavor and a bit of extra protein. It maintains the creaminess needed in the filling!
How Do I Prevent Cracks in the Cheesecake?
Cracking is a common concern when baking cheesecakes. Here are some tips to achieve a smooth top:
- Ensure all ingredients are at room temperature to mix evenly.
- Avoid over-baking! The center should still jiggle a little.
- Cooling the cheesecake gradually in the oven helps reduce sudden temperature changes, which can cause cracks.
- For added protection, bake in a water bath (placing the cheesecake pan in a larger pan filled with water) to maintain moisture.
Following these steps will help you achieve a beautiful, crack-free cheesecake!
Raspberry Almond Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups almond flour or finely ground almonds
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For Garnish:
- 2 tablespoons sliced almonds, toasted
- Fresh raspberries (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of prep time, plus 60-70 minutes of baking, and then it needs to cool for about an hour in the oven. Finally, refrigerate for at least 4 hours (or overnight if you can wait!). Overall, you’re looking at around 5 hours from start to finish, but most of that is chilling time. Worth every minute!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). In a medium mixing bowl, mix together the almond flour, sugar, and salt. Stir in the melted butter until the mixture looks like wet sand. This will form the crust.
Next, press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even. Bake it for about 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Making the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook this mixture over medium heat for about 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly. If you prefer a smoother sauce, strain it through a fine sieve to remove the seeds. Set it aside to cool.
3. Mixing the Filling:
In a large bowl, beat the softened cream cheese and sugar using an electric mixer until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream until everything is well combined.
4. Assembling the Cheesecake:
Pour half of the cream cheese mixture over the cooled crust in the springform pan. Drop spoonfuls of half of the raspberry sauce over this filling. Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake batter to create a beautiful marbled effect.
Next, carefully pour the remaining cream cheese mixture over the top. Add the rest of the raspberry sauce on top and swirl again to make it look pretty!
5. Baking the Cheesecake:
Now, place the cheesecake in your preheated oven and bake for about 50-60 minutes. It should be set around the edges but still mildly jiggly in the center when you shake it. This is perfect!
6. Cooling and Chilling:
Turn off your oven and crack the oven door open. Leave the cheesecake inside for about an hour to cool slowly. This helps prevent cracks in the top. Once cooled, remove it from the oven and refrigerate the cheesecake for at least 4 hours, or overnight if you can resist!
7. Serving:
Before serving, sprinkle the top with toasted sliced almonds in the center for that crunchy touch, and if you like, add a few fresh raspberries for garnish. Slice it up and enjoy your delicious raspberry almond cheesecake!
This cheesecake is rich, creamy, and has the perfect balance of sweet and tart flavors. Enjoy every bite! 🥳
Can I Use Regular Flour Instead of Almond Flour?
Regular flour won’t provide the same nutty flavor or texture as almond flour. If you’re looking for a gluten-free option, almond flour is best. However, you could try using a gluten-free all-purpose flour blend if you want a different base, but the flavor profile will be different.
Can I Make This Cheesecake in Advance?
Absolutely! In fact, cheesecakes often taste even better after sitting in the fridge overnight. You can prepare this cheesecake a day before serving to save time and let the flavors meld beautifully.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 4-5 days. If you need to keep it longer, consider freezing slices. Just wrap each slice tightly in plastic wrap and place it in a freezer-safe container. Thaw in the fridge before serving.
Is There a Substitute for Sour Cream?
Yes! If you want a different flavor profile, Greek yogurt is a fantastic substitute for sour cream in this recipe. It will still give the cheesecake a creamy texture while adding a bit of tang.
