Recipe

Almond Cheesecake With Sour Cream And Blackberries Recipe

	Unswissmiss / All my dishes 2 years, 6 months ago This is a showstopper cheesecake. The subtle almond flavor gives nice depth to the dessert, and the glazed fruit on top looks spectacular. Prep:40m Cook:60m Servings:8	Unswissmiss
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Ingredients

Crust:

1 1/2 C. unbleached all-purpose flour

1/2 C. chilled unsalted butter, cut into pieces

1/2 C. sugar

1 tsp. vanilla extract

pinch of salt

Filling:

1/2 C. sugar

2 8-oz. packages cream cheese

3 large eggs

1/2 C. whipping cream

1 tsp. almond extract

Sour cream topping:

1 C. sour cream

1 Tbsp. sugar

Berry topping:

2 Tbsp. plus 1/2 C. sugar

1 lb. frozen unsweetened blackberries, thawed, drained, juices reserved

1 1/2 tsp. unflavored gelatin

Directions

Make crust:

Preheat oven to 400 F.

Combine flour, butter, sugar, vanilla, and salt in large bowl. Using fingertips, mix until moist dough clumps form.

Gather dough into ball. Press onto bottom and 1 inch up sides of pan.

Freeze 10 minutes.

Bake until crust is light golden, about 10 minutes.

Remove from oven. Reduce oven temperature to 350 F.

Make filling:

Beat sugar and cream cheese until smooth.

Add eggs, cream and almond extract and mix until just combined.

Pour filling into crust; smooth top. Bake cake until just set in center and beginning to crack at edges, about 40 minutes.

Cool 10 minutes. Maintain oven temperature.

Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake.

Bake 3 minutes.

Chill cake uncovered until cold, about 1 1/2 hours.

Make fruit topping:

Mix remaining 2 tablespoons plus 1/2 C. sugar and reserved berry juices in heavy saucepan.

Sprinkle 1 1/2 teaspoons gelatin over. Let stand 15 minutes.

Stir mixture over low heat until sugar and gelatin dissolve (do not boil).

Pour into medium bowl; mix in berries. Refrigerate berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours.

Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1 day.

Bring the cake to room temperature at least half an hour before serving, or the crust may be difficult to cut.

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Comments

henrie 2 years, 2 months ago said:
This sounds wonderful, think since Cherries go so well with Almond flavoring I will try it with Cherry Pie Filling on top and add a tad of almond to the pie filling also. Yum :)

greekgirrrl 1 year, 3 months ago said:
WOW!!

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