This Raspberry Almond Cheesecake is a treat for your taste buds! With a creamy filling and a buttery almond crust, it’s the perfect combination of flavors.
The tart raspberries are a refreshing surprise in every bite. Trust me, everyone will want seconds—maybe even thirds! 😄 I love serving it chilled with a dollop of whipped cream on top.
Key Ingredients & Substitutions
Almond Flour: This gives the crust a lovely nutty flavor. If you’re in a pinch, you can use graham cracker crumbs or crushed cookies instead. Just keep an eye on the sugar content, as some cookies are sweeter.
Cream Cheese: Make sure it’s softened for a smooth filling. Light cream cheese can be used if you want a lighter option but might alter the texture a bit.
Fresh Raspberries: Fresh raspberries are great for the swirl and topping, but frozen raspberries work just as well! Just thaw and drain them before use.
Sour Cream: If you don’t have sour cream, plain Greek yogurt is a good substitute. It adds the tangy flavor and creaminess you need.
How Do I Get a Creamy Cheesecake Without Cracks?
A creamy cheesecake hinge on a few key techniques. Don’t overmix the batter, as incorporating too much air can cause cracks. Also, check your oven temperature—using a thermometer helps ensure it’s just right!
- Start with room temperature cream cheese for smooth mixing.
- Beat the eggs in gently one at a time, just until incorporated.
- After baking, let the cheesecake cool gradually in the oven to prevent sudden temperature changes.
Delicious Raspberry Almond Cheesecake Recipe
Ingredients You’ll Need
For the Almond Crust:
- 1 1/2 cups almond flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
For Garnish:
- Fresh raspberries
- Toasted sliced almonds
How Much Time Will You Need?
This cheesecake recipe takes about 20 minutes of preparation time and 1 hour of baking time. After that, you’ll need an additional 4 hours (or overnight) to chill it in the refrigerator. So, set aside some time to enjoy this delightful dessert at its best!
Step-by-Step Instructions
1. Preheat the Oven
Begin by preheating your oven to 325°F (163°C). Lightly grease a 7-inch springform pan or line it with parchment paper. This will help you easily remove the cheesecake after baking.
2. Make the Almond Crust
In a medium bowl, combine the almond flour, granulated sugar, and salt. Pour in the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for about 10-12 minutes until lightly golden. Once done, take it out and let it cool.
3. Prepare the Raspberry Swirl
While the crust is cooling, it’s time to make the raspberry swirl. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens slightly, around 5 minutes. Strain the mixture through a fine sieve to remove the seeds and set aside to cool.
4. Make the Cheesecake Filling
In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add in the granulated sugar and vanilla extract, mixing well. Then, add the eggs one at a time, beating gently after each addition until just combined. Finally, mix in the sour cream and heavy cream until everything is smoothly combined but be careful not to overmix.
5. Assemble the Cheesecake
Pour half of the cheesecake filling over the cooled crust. Then, spoon half of the raspberry sauce over the filling. Next, pour the remaining cheesecake filling on top, followed by the rest of the raspberry sauce. Use a knife or skewer to gently swirl the raspberry sauce into the filling for a marbled effect.
6. Bake the Cheesecake
Place the cheesecake in the oven and bake for about 45-50 minutes. The edges should be set, but the center may still jiggle slightly. Once done, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. This helps prevent cracks!
7. Chill and Garnish
After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, ideally overnight, to let it fully set. Once it’s chilled, garnish with fresh raspberries and sprinkle toasted sliced almonds on top for some extra crunch.
8. Slice and Enjoy!
Finally, slice the cheesecake and serve it chilled. Enjoy the delicious flavors and the satisfying combination of creamy cheesecake with the tart raspberry swirl! Yum!
Can I Use Store-Bought Raspberry Sauce Instead of Making My Own?
Absolutely! If you’re short on time, feel free to use store-bought raspberry sauce. Just make sure to adjust the sweetness of the cheesecake filling if necessary, as some sauces can be quite sweet.
How Can I Prevent Cracking in My Cheesecake?
To minimize cracks, avoid overmixing the batter, especially after adding the eggs. Baking the cheesecake with a water bath (placing the springform pan in a larger pan filled with hot water) can also help maintain moisture and a consistent temperature throughout baking.
Can I Freeze Leftover Cheesecake?
Yes, you can freeze leftover cheesecake! Just make sure it’s fully chilled first. Wrap it tightly in plastic wrap and then aluminum foil, or store it in an airtight container. It will last for about 1-2 months in the freezer. Thaw it in the fridge before serving.
What’s the Best Way to Serve Raspberry Almond Cheesecake?
This cheesecake is delicious on its own, but you can elevate it even more by serving it with a dollop of whipped cream, additional fresh raspberries, or a sprinkle of toasted almonds for added crunch and flavor!
