Ingredients
Almond Base
- 150 grams (5.3 ounces) almonds
- 70 grams (2.5 ounces) butter
- 25 grams (0.9 ounces) dark chocolate
- 15 grams (3 teaspoons) sugar
- 1 gram (a pinch) salt
Cheese Layer
- 300 grams (10.6 ounces) cottage cheese
- 180 grams (6.3 ounces) cream cheese
- 120 grams (4.2 ounces) sour cream
- 100 grams (3.5 ounces) sugar
- 10 grams (2 teaspoons) vanilla sugar
- 100 grams (3.5 ounces) whipping cream
- 8 grams (0.28 ounces) gelatin
Raspberry Layer
- 250 grams (8.8 ounces) raspberries
- 16 grams (2 tablespoons) cornstarch
- 24 grams (2 tablespoons) sugar
- fresh raspberries (for garnish)
- toasted almond flakes (for garnish)
Equipment
- Blender
Essential for grinding almonds and blending the cheese layer smoothly. Consider a high-powered blender for the best results.
- Frying Pan
Use this to melt butter and mix the almond base ingredients. A non-stick pan works best.
- Mixer
Crucial for whipping cream and mixing the cheese layer to perfection. A stand mixer is convenient, but a hand mixer works too.
- 18cm (7.10 inch) Mold
This will give your cheesecake its shape. Look for one with a removable bottom for easier release.
Instructions
Step 1
Step 2
Step 3
Step 4
Servings
Serve this cheesecake chilled for the best taste experience. Garnish it with fresh raspberries and toasted almond flakes for an enticing look and extra crunch. 😍
If you want to get creative, add a dollop of whipped cream or a drizzle of dark chocolate sauce on each slice. This adds a luxurious touch! 🍫
For an elegant presentation, plate a slice with a side of raspberry coulis or a scoop of vanilla ice cream. Your guests will feel like they're dining at a gourmet restaurant. 🍽️
This cheesecake also pairs wonderfully with a glass of champagne or a hot cup of coffee. The contrast of flavors will leave your taste buds dancing. 🥂☕
Variations
Gluten-Free: Use gluten-free almond flour instead of grinding your almonds, and make sure all other ingredients are certified gluten-free. 🌾❌
Vegan: Substitute the butter with vegan butter, use vegan cream cheese and sour cream, and replace the gelatin with agar-agar. Use coconut or almond-based whipping cream. 🥥❤️
Faq
- *How do I ensure my almond base stays firm?*
Make sure to tamp down the almond mixture firmly in the mold and refrigerate it until it is set.
- *Can I use frozen raspberries?*
Yes, but ensure they are fully thawed and drained before making the puree.
- *What happens if my gelatin clumps?*
To avoid clumping, ensure the gelatin is fully dissolved and add it gradually to the cheese mixture while mixing continuously.
- *Can I make this cheesecake ahead of time?*
Definitely, this cheesecake can be made a day in advance; in fact, it will enhance the flavors more.
- *How can I get a smooth cheese layer?*
Sieve the cottage cheese or blend it thoroughly to avoid any lumps for a smooth texture.
- *How do I prevent my cornstarch from clumping?*
Mix the cornstarch with a bit of cold water before adding it to the raspberry puree to ensure it dissolves completely.