• 1 cup vanilla wafer crumbs
  • 1 cup blanched almonds, finely chopped
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter, softened
  • 1 lb. cream cheese, softened
  • ¾ cups granulated sugar
  • 3 large eggs
  • 1 ¼ tsp almond extract
  • teaspoon salt
  • ½ cup blanched almonds, ground
  • 1 cup sour cream
  • 3 tbsp granulated sugar
  • ½ teaspoon almond extract
  • 1 cup heavy cream, whipped
  • ½ cup blanched almonds, whole, toasted


1. Crust: In a medium-size bowl, combine the vanilla wafer crumbs, chopped almonds, sugar, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and halfway up the sides of a well-buttered springform pan. Chill in the freezer or refrigerator for about 30 minutes.
2. Filling: In a large bowl, beat the cream cheese, sugar, and eggs until very smooth. Add the almond extract and salt and continue to beat until smooth. Stir in the ground almonds until very smooth and creamy. Pour the mixture into the chilled pan and bake in the middle of a preheated 350 degree F oven for 45 minutes. Transfer to a wire rack and allow to cool for 30 minutes.
3. Topping: In a small mixing bowl, beat the sour cream, sugar, vanilla, and almond extract until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 7 minutes. Transfer to a wire rack and allow to cool for 3 hours. Carefully remove the sides of the springform pan and decorate the cake with the whipped cream and toasted almonds. Transfer to a serving dish and either serve immediately or refrigerate.


NOTES : Equipment: 9 inch springform pan


Cheesecake, Roundeye


John J. Segreto


8 servings