A very luscious cake that will surely put a big smile on your face today! Feel free to tweak the recipe a little if you feel like it. Enjoy!
Ingredients
For The Crust:
2 1/2 c graham cracker crumbs (roughly 2 bags from a box)
1/4 c plain almonds, chopped very fine in food processor
1/4 c sugar
1/2 c unsalted butter, melted
1 tablespoon Amaretto
For The Filling:
2 (8 ounces) packages Cream cheese, softened
2 (8 ounces) packages Neufchâtel cheese, softened
1 1/2 c sugar
4 Eggs
3 tablespoons Amaretto
1 teaspoon almond extract
3/4 teaspoon vanilla extract
pinch of salt
1/4 c almonds, chopped very fine in food processor
2 oz. Baker’s Premium White Chocolate, finely chopped
For Topping:
1 (16 ounces) container sour cream
1/4 c sugar
1 teaspoon almond extract
1/2 c sliced almonds for garnish
Directions:
Step 1: Apply cooking spray in a 9-inch Springform pan.
Step 2: Prepare the oven and preheat to 160 degrees C or 325 degrees F.
Step 3: In a medium mixing bowl, add the graham cracker crumbs, Amaretto, almonds, melted butter, and sugar to make the crust. Beat until well combined.
Step 4: Transfer the crust into the prepared pan and spread it evenly on the bottom.
Step 5: In a mixer, add the cheeses and sugar. Beat until well combined.
Step 6: Add in eggs gradually and beat every addition.
Step 7: Add in the almonds, vanilla extract, almond extract, and salt. Beat until well combined.
Step 8: Add in the white chocolate and stir until well mixed.
Step 9: Spread the filling over the prepared crust.
Step 10: Put the pan over a baking sheet.
Step 11: Place it inside the preheated oven and bake for about 55 to 65 minutes or until done.
Step 12: In a small mixing bowl, add all the ingredients for the topping. Stir until well combined.
Step 13: Remove the cheesecake from the oven.
Step 14: Spread the topping on top of the cheesecake and put it back inside the oven. Bake for another 5 minutes or until done.
Step 15: Remove from the oven and allow it to cool for 10 minutes.
Step 16: Run a knife on the sides of the cake, then transfer the cake on a wire rack and allow it to cool completely.
Step 17: Sprinkle sliced almonds on top.
Step 18: Place the cooled cake inside the fridge to chill overnight.
Step 19: Remove from the fridge and slice into even pieces.
Step 20: Serve and enjoy!
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