Melissa's Almond Cheesecake
4 photos of Melissa's Almond Cheesecake Recipe
cream cheese, 8oz each at room temperature
sour cream, at room temperature
eggs, at room temperature
unsalted butter, room temperature
How to Make Melissa's Almond Cheesecake
1Wrap 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.
2Retrieve 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.
3In mixer; combine eggs and sour cream. Mix.
Add cream cheese and butter to mixture. Best till smith.
Add remaining ingredients and mix thoroughly.
4Pour 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!
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