Melissa's Almond Cheesecake

Melissa Buchanan-Smith

By
@lissak63

I am a huge Cheesecake Factory fan. Anytime a homemade cheesecake brings me the same pleasure, it's a keeper. Everything's better with almond!


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Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

2 Hr 15 Min

Method:

Bake

Ingredients

4 box
cream cheese, 8oz each at room temperature
16 oz
sour cream, at room temperature
5 large
eggs, at room temperature
1 1/2 c
sugar
1 stick
unsalted butter, room temperature
2 Tbsp
cornstarch
1 1/2 tsp
vanilla extract
1 1/2 tsp
almond extract

Directions Step-By-Step

1
Wrap a 10" springform pan with two layers of heavy duty aluminum foil(only on outside) to prevent water leakage. The water bath is important to help moderated the internal temperature.

Butter inside of pan.
2
Retrieve a roasting pan or other pan large enough to hold springform pan. Large enough for sides to not touch from one pan to the other.
3
In mixer; combine eggs and sour cream. Mix.

Add cream cheese and butter to mixture. Best till smith.

Add remaining ingredients and mix thoroughly.
4
Pour into springform pan. Set over into larger pan and plan on middle rack of preheated oven.

Pour hot tap water into largest pan to come half way up on springform pan.

Bake 2 hours and 15 minutes or until golden.

Remove from water bath and carefully remove foil. Let cool to room temperature, about four hours.

Tip for preventing cracking. Run a cool thin knife around edge as soon as it comes out of the oven. After chilling, remove the ring of the pan.

Best served refrigerated over night.

PS. You are correct. There is no crust!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Hashtags: #cheesecake, #Almond