ALMOND CHEESECAKE WITH SOUR CREAM FILLING

Ingredients

Bottom layer

40 grams (1.40 ounces) hazelnuts
35 grams (1.25 ounces) walnuts
75 grams (2.65 ounces) butter
50 grams (1.75 ounces) cane sugar
1 egg yolk
110 grams (3.90 ounces) flour
0.5 teaspoons baking powder
50 grams (1.75 ounces) milk

Cheesecake layer

460 grams (16.25 ounces) cream cheese
3 eggs
65 grams (2.30 ounces) sugar
40 grams (1.40 ounces) almonds
60 grams (2.10 ounces) white chocolate
3 tablespoons amaretto
1 teaspoon almond extract
Pinch of vanillin
Pinch of salt

Sour cream filling

200 grams (7.05 ounces) sour cream (15% fat)
30 grams (1.05 ounces) sugar
1 egg
Almond extract to taste
30 grams (1.05 ounces) almond petals

Equipment

6.3 inch Springform Pan
This is essential to achieve the perfect cheesecake shape and make removal a breeze. Pro tip: Line the bottom with parchment paper for easier transfer.
Food Processor
A must for chopping nuts and achieving that perfect crumbly base consistency. Pro tip: Pulse in short bursts to avoid turning the nuts into butter.
Mixing Bowls
You'll need at least two – one for the dough and one for the cheesecake mix. Pro tip: Use glass bowls to easily check your mixture's consistency.
Spatula
Perfect for mixing and folding ingredients without overworking the batter. Pro tip: A silicone spatula works best for scraping the sides clean.
Hand Mixer
While not strictly necessary, it makes mixing the cream cheese and eggs much easier. Pro tip: Mix at a low speed to avoid incorporating too much air.

Instructions

Step 1

Preheat your oven to 320°F (160°C).

Step 2

Preheating ensures even cooking.

Step 3

Wash the hazelnuts and walnuts, then dry them in the oven at 320°F for about 10 to 15 minutes until they are golden brown.

Step 4

Roasting the nuts enhances their flavor.

Step 5

Chop the roasted nuts with a knife and set aside.

Step 6

You can use a food processor for finer chopping.

Step 7

In a mixing bowl, combine the softened butter with cane sugar. Mix until creamy.

Step 8

Softened butter mixes more easily with sugar.

Step 9

Add the egg yolk to the butter mixture and mix well.

Step 10

Ensure the yolk is fully incorporated.

Step 11

Sift in the flour and baking powder, then add the chopped nuts.

Step 12

Sifting helps to remove lumps and evenly distribute the baking powder.

Step 13

Quickly knead the mixture into a dough.

Step 14

Don't over-knead; just mix until combined.

Step 15

Roll the dough thinly between two sheets of parchment paper and refrigerate for an hour.

Step 16

Chilling the dough makes it easier to handle.

Step 17

After an hour, preheat the oven to 356°F (180°C).

Step 18

Prick the chilled dough with a fork and bake for about 20 minutes.

Step 19

Pricking prevents the dough from puffing up.

Step 20

Allow the baked dough to cool, then chop it in a food processor.

Step 21

Chopping helps to achieve a crumbly texture.

Step 22

Add milk to the chopped dough to achieve a plasticine consistency. This makes the dough easy to work with.

Step 23

Add milk gradually to avoid making the mixture too wet.

Step 24

Press the dough into a 6.3-inch springform pan, distributing it evenly along the bottom and borders to form the sides. Pre-bake at 356°F for about 10 minutes.

Step 25

Using a springform pan makes it easier to remove the cheesecake.

Step 26

For the cheesecake layer: In a large bowl, mix the cream cheese, eggs, and sugar until smooth (no need to whip).

Step 27

Ensure cream cheese is at room temperature for easier mixing.

Step 28

Add amaretto, almond extract, vanillin, and salt. Stir everything together.

Step 29

Chop the almonds and white chocolate into small pieces and fold into the mixture with a spatula.

Step 30

Fold gently to maintain the texture.

Step 31

Pour the cheesecake mixture onto the shortbread base and bake at 230-266°F (110-130°C) for about 60 minutes.

Step 32

Bake in a water bath for a smoother texture.

Step 33

For the sour cream filling: Mix sour cream, sugar, egg, and almond extract until smooth.

Step 34

Pour the sour cream filling over the baked cheesecake and sprinkle with almond petals.

Step 35

Bake for an additional 30 minutes.

Step 36

Allow the filling to set but not overcook.

Step 37

Turn off the oven and let the cheesecake cool completely inside.

Step 38

Gradual cooling prevents cracks.

Step 39

Refrigerate the cheesecake overnight.

Step 40

This helps to firm up the layers and blend the flavors.

Step 41

In the morning, remove the cheesecake from the mold and serve.

Step 42

Use a warm knife to slice for clean cuts.

Servings

This delightful cheesecake pairs wonderfully with a fresh cup of coffee or a fragrant cup of tea. Here are some fun and creative ways to serve your **Nutty Cheesecake**:

✨ Fruit & Honey Drizzle: Top each slice with seasonal berries and a light drizzle of honey. The fruity sweetness complements the nutty base perfectly and adds a splash of color.

✨ Whipped Cream & Chocolate Shavings: Nothing says indulgence like a dollop of freshly whipped cream and a sprinkle of dark chocolate shavings. It adds a touch of elegance and extra richness to each bite.

✨ Mini Cheesecake Bites: Slice your cheesecake into bite-sized squares and serve them on a dessert platter. Decorate each piece with a small edible flower or a single almond petal for a fancy touch. Ideal for parties or get-togethers!

✨ Ice Cream on the Side: Serve a slice of this heavenly cheesecake with a scoop of vanilla or almond ice cream. The cool and creamy ice cream contrasts beautifully with the cheesecake's texture.

Remember, the key to a memorable dessert experience is presentation – so don't hesitate to get creative with garnishes and plating! 🍓🍫🍨

Variations

For those following special dietary restrictions, there are **gluten-free** and **vegan** options to enjoy this Nutty Cheesecake:

🌾 Gluten-Free Variation: Replace the regular flour with an equal amount of **gluten-free all-purpose flour** or **almond flour**. Ensure all other ingredients, like baking powder, are certified gluten-free.

🌱 Vegan Variation: Use **vegan butter** instead of dairy butter and replace the cream cheese with a **vegan cream cheese** alternative. **Flaxseed meal** mixed with water (1 tbsp flaxseed + 3 tbsp water per egg) can substitute the eggs. Opt for **plant-based milk** like almond milk for the dough.

Both of these adjustments maintain the delicious flavor and texture of the cheesecake while accommodating your dietary needs. Enjoy guilt-free indulgence! 🥰🍰

Faq

Why is my cheesecake cracking?
Overmixing the batter or rapid changes in temperature can cause cracks. Mix on low speed and let the cheesecake cool gradually in the oven with the door slightly open.
Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan, but line it with parchment to help with removal. A springform pan is recommended for best results.
How do I know when the cheesecake is done?
The cheesecake is ready when the edges are set and the center jiggles slightly. It will continue to set as it cools.
Can I substitute the nuts in the base?
Absolutely! You can use any nuts of your choice such as pecans or macadamias for a unique twist on the flavor.
What's the best way to store the cheesecake?
Wrap the cheesecake tightly in plastic wrap and store it in the fridge for up to 5 days. For longer storage, freeze it for up to 2 months.
How can I make the cheesecake more flavorful?
Adding extra extracts like vanilla or almond, or even a hint of citrus zest, can enhance the flavor profile of your cheesecake.