Well, here it is, less than 2 weeks until Christmas. Can you believe it?
Luckily though, there is still plenty of time for making sweet treats and delectable desserts to share with friends and family…such as this Toasted Almond Cheesecake.
As I mentioned in my previous two posts, I was contacted by Glade® to create a few holiday recipes based on their new Limited Edition Winter Collection scents (all of them make the house smell like something divine is baking away!) – and this recipe is my third and final installment.
The scent? Sweet Holiday Treat™.
To me, there is nothing sweeter and more delicious than a cheesecake, so I knew a cheesecake would be my answer to this baking dilemma.
Toasted Almond Cheesecake.
I have a cheesecake formula that I have used time and again, so I always look to it when I set out on a new flavor combination. For this cheesecake, it was a simple change – the addition of almond extract and toasted almonds that have been finely ground. It creates the most amazing smell in the oven! If you’re feeling it, add some cherry or raspberry topping to your cooled cheesecake. It makes the almonds really sing, and too much is never enough when it comes to holiday desserts! Enjoy!
Toasted Almond Cheesecake
makes one 9 inch cheesecake
For the crust
- 2 cups crushed almond cookies
- 1/4 cup sugar
- 1/4 tsp. salt
- 1/4 tsp. ginger
- 5 Tbsp. Melted Butter
For the cheesecake
- 4 – 8-ounce packages cream cheese at room temperature
- 1 2/3 cups sugar
- Juice and Zest of 1 orange
- 1/4 cup cornstarch
- 1/4 tsp Sea Salt
- 1 ½ teaspoons Vanilla extract
- 1 ½ teaspoons Almond Extract
- 3 large eggs
- 1/3 cup heavy whipping cream
- 1/2 cup sour cream
- ½ cup toasted almonds, pulverized
- Preheat the oven to 350 F and grease or butter a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil so that it is waterproof.
- For the crust, whisk all the ingredients in a bowl, then pour over the melted butter and combine well with a fork or your fingers. Press into the springform bottom and up the sides, about halfway is fine. Bake on a baking sheet at 350 for 10 minutes, then remove and allow to cool. Reduce the oven temperature to 325.
- For the cheesecake batter, work the zest of the orange into the sugar, until sugar is uniform in color and aromatic.
- Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
- Increase the mixer speed to high and beat in the remaining sugar, then beat in the salt, vanilla, almond extract and orange juice. Blend in the eggs one at a time, beating only until completely blended. Next, mix in the sour cream and heavy cream. Be careful not to overmix the batter. Lastly, add the pulverized toasted almond to the batter, lightly stirring to incorporate.
- Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 30 minutes. Allow to cool in the oven with the door propped open.
- Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Top with cherry sauce, if desired.
Disclaimer: This post was sponsored by Glade. All thoughts and opinions are my own.