Almond Cheesecake With Sour Cream And Blackberries Recipes

ALMOND CHEESECAKE WITH SOUR CREAM AND BLACKBERRIES

Steps:

• Make crust:
• Preheat oven to 350°F. Set aside 1/2 cup (packed) almond paste for filling. Combine remaining almond paste, graham crackers and almonds in processor and grind finely. Add butter; process until moist crumbs form. Press over bottom and 2 inches up sides of 9-inch-diameter springform pan. Bake until crust colors, about 10 minutes. Cool.
• Make filling:
• Wipe out processor. Blend sugar and reserved 1/2 cup almond paste in processor until mixture resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1 minute. Add remaining cream cheese and process until smooth. Add eggs, cream and almond extract and blend until just combined.
• Pour filling into crust. Bake cake until just set in center and beginning to crack at edges, about 40 minutes. Cool 10 minutes. Maintain oven temperature.
• Make toppings:
• Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake. Bake 3 minutes. Chill cake uncovered until cold, about 1 1/2 hours.
• Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavy small saucepan. Sprinkle 1 1/2 teaspoons gelatin over. Let stand 15 minutes. Stir mixture over low heat until sugar and gelatin dissolve (do not boil). Pour into medium bowl; mix in berries. Refrigerate berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours.
• Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1 day.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
• Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

BLACKBERRY ALMOND CHEESECAKE BARS

Steps:

• CRUST:.
• Preheat oven 350 degrees Fahrenheit.
• Grease a 9" square baking pan.
• Beat butter until whipped.
• Add Splenda brown sugar, soy flour and finely chopped almonds.
• Press mixture onto bottom of pan.
• Blind bake crust for 15 minutes.
• FILLING:.
• Beat cream cheese until whipped.
• Add white sugar, egg and sour cream until blended.
• Pour cream cheese mixture over baked crust.
• Drizzle jam onto mixture in swirls.
• Bake 25 minutes.
• Cool completely.
• Cut into squares.
• BLACKBERRY JAM PREPARATION:.
• Place blackberries in heated small sauté pan over medium heat.
• Add simple syrup and pectin.
• Heat and mash blackberry mixture with bean masher.
• Bring to a boil; remove from pan and put into bowl.
• Refrigerate 1 hour.

BLACKBERRY CHEESECAKE

Steps:

• In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
• Beat with an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time; beating well after each addition.
• Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.

ALMOND NO-BAKE CHEESECAKE WITH RASPBERRIES

Steps:

• Mix graham crumbs, sugar and butter until blended; press onto bottom and 1/2 inch up side of 9-inch springform pan. Refrigerate until ready to use.
• Beat cream cheese, frosting, lemon zest and juice in large bowl with mixer until blended. Gently stir in COOL WHIP; pour over crust.
• Refrigerate 3 hours or until firm.
• Top with raspberries and nuts just before serving.

ALMOND CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat eggs to blend in small bowl. Combine cracker crumbs, 1/4 cup almonds, 1 1/2 tablespoons beaten egg and 1 teaspoon sugar in processor. Using on/off turns, blend until almonds are finely ground and crumb mixture holds together, adding more beaten egg by teaspoonfuls if mixture is crumbly. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish (crust will be thin). Bake crust until set, about 8 minutes. Cool while preparing filling.
• Beat nonfat and reduced-fat cream cheeses and remaining 3/4 cup sugar in large bowl until smooth. Beat in remaining beaten eggs, then vanilla extract, lemon peel and almond extract. Gently spread filling in prepared crust. Bake cheesecake until puffed and firm to touch in center, about 40 minutes.
• Remove cheesecake from oven. Spread sour cream evenly over top; sprinkle with remaining 1/4 cup almonds. Cool cheesecake on rack 1 hour. Refrigerate uncovered until cold, then cover and refrigerate overnight. Cut into wedges.