Spanish · Dessert
Almond Cheesecake
A compact Spanish-style almond cheesecake with a toasted almond crumb base and a dense, lightly tangy cream cheese filling scented with lemon zest and vanilla, finished with a scatter of crushed pistachio.
$1
20 minsPrep
40 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
506Calories
11gProtein
40.8gFat
26.5gCarbs
18.4gSugar
2.4gFiber
280mgSodium
163mgChol
18.5gSat Fat
265mgPotassium
127mgCalcium
1.4mgIron
0.3mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Almendras
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Heat the oven to 170°C and butter a 10cm springform tin, lining the base with parchment.
2
Mix the toasted ground almond, melted butter and flour into damp crumbs and press firmly into the base of the tin; bake for 8 minutes then cool slightly.
3
Beat the softened cream cheese and sugar together until smooth, scraping down the bowl so no lumps remain.
4
Beat in the egg just until combined, then fold in the sour cream, almond flour, lemon zest and vanilla extract.
5
Pour the filling over the cooled crust and smooth the top with a spatula.
6
Bake for 32-35 minutes until the edges are set but the centre still has a gentle wobble.
7
Turn off the oven, crack the door open and let the cheesecake cool inside for 10 minutes to prevent cracking.
8
Cool completely on a wire rack, then chill in the tin for at least 4 hours or overnight.
9
Release from the tin, scatter over the crushed pistachio and slice into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Almond, toasted and ground
- 20g20g Butter, melted
- 10g10g All Purpose Flour
- 110g110g Cream Cheese, softened
- 30g30g Sugar White
- 40g40g Egg, lightly beaten
- 25g25g Sour Cream
- 15g15g Almond Flour
- 4g4g Lemon, zested
- 3g3g Vanilla Extract
- 6g6g Pistachio, crushed, for garnish, 1
