Who knew cheesecake could be this easy? My silky almond version comes together in one bowl with cream cheese, ricotta, and zero stress.
Hey Friends! If you’re an almond lover in the mood for a fabulous dessert (and who isn’t?) this almond cheesecake is for you.
Why You’ll Love It
- I whip up both the crust and cheesecake batter in my food processor ~ no need to wash in between.
- It’s got a silken texture and three layers of almond flavor.
- It slices like a dream and is ready to serve the same day, no need to chill overnight!
โญโญโญโญโญ I can’t wait for you to try this cheesecake ~ let me know what you think!
Almond cheesecake is one of those desserts that’s equally at home on our holiday table as it is on the picnic table right now. That first cool, creamy bite on a warm night? Perfection.
Don’t let making cheesecake scare you ~ it’s actually one of the easiest and mess-free desserts of all to make, and my streamlined food processor method will convert you forever. It’s responsible for the incredibly silky texture of this cheesecake.
why I make cheesecake in a food processor
- The food processor blends without adding air
- Food processors are built for chopping and pureeing. Their blades slice rapidly through ingredients, but they donโt create the same whipping motion as electric beaters or a stand mixer, so there’s little to no aeration.
- This is perfect for making almond cheesecake because we don’t want lots of air to puff it up in the oven, only to sink way down as it cools.
- The food processor is powerful
- You can even use cold cream cheese straight from the fridge.
- It’s a one bowl recipe!
- First I make the crumb crust in the processor.
- Then just wipe it out and make the filling.
- One amazing cheesecake with one bowl to clean.
no processor? No problem
Use electric beaters or a stand mixer to make the batter, but be sure your ingredients are close to room temperature for best results or you’ll get a lumpy almond cheesecake ๐
Almond Cheesecake
Equipment
- 9 inch springform pan
- fill sized food processor this is the one I use
Ingredients
crust
- 1 sleeve graham crackers*, or 9 full crackers
- 1/3 cup sliced almonds
- 4 Tbsp unsalted butter, melted
- 1/2 tsp almond extract
cheesecake
- 16 ounces brick style cream cheese, cut in chunks
- 16 ounces whole milk ricotta cheese
- 1 cup granulated sugar
- 1 tsp almond extract
- 2 Tbsp all purpose flour
- 1/2 cup sour cream
- 4 large eggs, at room temperature
garnish
- whipped cream
- sliced almonds, toasted
Instructions
- Preheat the oven to 350F. Lightly spray a 9 inch springform pan. Wrap the bottom and sides with foil if you are worried about your pan leaking.
- Put the 1 sleeve graham crackers* into the bowl of your food processor. Break them apart as you add them. Add 1/3 cup sliced almonds and process until they are fine, even crumbs. Add the melted 4 Tbsp unsalted butter and 1/2 tsp almond extract and pulse until everything is evenly moistened.
- Press the crumbs firmly and evenly into the bottom of the pan. I like to use the bottom of a metal measuring cup to assist in getting the crumb crust tamped down. Note: I don't press crumbs up the sides of the pan, just on the bottom.
- Bake the crust for 8 minutes. Set aside to cool.
- Wipe out the bowl of your food processor and add 1 cup granulated sugar, 16 ounces brick style cream cheese, 16 ounces whole milk ricotta cheese, 1 tsp almond extract and 2 Tbsp all purpose flour. Pulse/process until smooth. Using the pulse helps make sure everything gets evenly distributed before you process smooth. Note: you can do this with electric beaters or a stand mixer if you prefer, but your cream cheese will have to be room temperature or you'll get lumps.
- Process in the 1/2 cup sour cream and then the 4 large eggs, one at a time, beating in between each addition. Be sure to scrape down the sides of the bowl often to get everything well incorporated.
- Turn the batter into the pan and spread out evenly. Set the pan on a baking sheet.
- Bake for about 50-55 minutes, or just until the outside is set and the inside still wobbles a bit. Turn off the heat and leave the cheesecake in the oven for another hour with the door propped open.
- Cool the cheesecake in the pan on a rack until room temperature, then refrigerate overnight.
- Carefully remove cheesecake from pan (I run a thin offset spreading knife around the edges to loosen everything first.)
- Serve topped with whipped cream and sliced almonds (I like to toast them first for extra flavor.)
- Keep leftover cheesecake chilled in the fridge, and it can be frozen for up to 3 months.
Why is it you make a point of saying you donโt bring the crust up the sides, only the bottom, yet in the pictures it shows you put the crust up the sides of the springform pan?
That’s not crust, it’s how the cheesecake bakes on the sides of the pan!
I want to make this recipe, but donโt need a large cake as there are only two of us in the house. Can the cake be frozen?
Thanks!
Thanks!
Yes, cheesecake freezes really well.
Looks great. What is the weight or volume of the graham crackers (for substitution with gluten free options)? Also, can the cheesecake base be made without the addition of flour? Any suggestions about cook time or substitutions there? Thanks!
I buy graham cracker crumbs, rather than crackers. What is the measured amount of crumbs (or Oreos, for example)? I love your recipes and canโt wait to try it!
About 1 1/2 cups. Hope you love this one!