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
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
- 0.6 oz18g toasted and ground almond
- 0.7 oz20g melted butter
- 0.4 oz10g all purpose flour
- 3.9 oz110g softened cream cheese
- 1.1 oz30g sugar white
- 7/87/8 eggs, lightly beaten (40g)
- 0.9 oz25g sour cream
- 0.5 oz15g almond flour
- 0.1 oz4g zested lemon
- 0.1 oz3g vanilla extract
- 0.2 oz6g crushed, for garnish pistachio
