Very Berry Cheesecake with Chocolate-Almond Crust

Donna Pochoday-Stelmach


This is a favorite of my picky eaters, my husband and son. The farmers cheese mixed with the cream cheese adds an additional layer of texture, while the berries and the sour cream add some tartness to the cake. Since the sour cream is used only in the last 15 minutes of baking on the top of the cake, it makes this cheesecake different from other cheesecakes. It is so smooth you will not want to stop at one bite-guaranteed!

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20 Min


1 Hr 5 Min


1 c
almond meal or finely chopped almonds
1 c
chocolate graham crackers, crushed
6 Tbsp
melted butter
1/4 tsp
24 oz
cream cheese, room temperature
8 oz
soft farmers cheese
1 1/3 c
sugar (separated)
4 large
eggs, room temperature
2 tsp
almond extract (separated)
3 c
fresh berries (blueberries, raspberries)
2 Tbsp
freshly grated lemon zest
1 Tbsp
2 c
sour cream

Directions Step-By-Step

Prepare CRUST:
In a small box mix together the almond flour, chocolate graham crackers, salt, melted butter and blend well.
Spread the crust ingredients into the bottom and 1/3 of the sides of a 9 or 10 inch baking pan that has been sprayed with baking spray.
Prepare Batter:
Using an electric mixer set on medium-high speed, beat the cream and farmers cheese well, stir in the 1 cup of sugar and beat for about 3 minutes.
Add in the 4 eggs one at a time, blending well after each addition. Then add in 1 teaspoon almond extract and 2 tablespoons lemon zest. Beat another minute until batter is totally smooth and creamy.
Pour gently 1/2 of the batter over the prepared crust.
In a medium bowl, mix together 2 cups of fresh berries, 2 tablespoons sugar and 1 tablespoon almond flour. Stir lightly. Place this berry mixture gently over the batter.
Gently pour remaining batter over the berries. Batter should not be more than 3/4 of the way up the pan (it if is place remaining batter into separate pan).
Place the springform pan on baking sheet and bake in preheated 350 degree oven 45 minutes.
While the cake is baking, in a medium bowl stir together the sour cream with 2 tablespoons sugar and 1 teaspoon almond extract. Set aside.
Remove the pan from the oven, but keep the oven temperature on. Cool on stove for 5 minutes. Place the sour cream mixture gently in spoonfuls over the baked cheesecake. Place back into the heated oven and continue baking another 15-20 minutes until the batter is set and there is very little movement in the center.
Remove from oven gently. Place on rack to cool in the springform pan.
Refrigerate at least 8 hours. Remove from pan. Garnish with additional fresh berries.

About this Recipe

Course/Dish: Cakes