melissa's almond cheesecake
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!
prep time
20 Min
cook time
2 Hr 15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 4 boxes cream cheese, 8oz each at room temperature
- 16 ounces sour cream, at room temperature
- 5 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 stick unsalted butter, room temperature
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
How To Make melissa's almond cheesecake
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Step 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. -
Step 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.
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Step 3In mixer; combine eggs and sour cream. Mix. Add cream cheese and butter to mixture. Best till smith. Add remaining ingredients and mix thoroughly.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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