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!
yield
12 serving(s)
prep time
20 Min
cook time
2 Hr 15 Min
method
Bake
Ingredients For melissa's almond cheesecake
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4 boxcream cheese, 8oz each at room temperature
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16 ozsour cream, at room temperature
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5 lgeggs, at room temperature
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1 1/2 csugar
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1 stickunsalted butter, room temperature
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2 Tbspcornstarch
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1 1/2 tspvanilla extract
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1 1/2 tspalmond extract
How To Make melissa's almond cheesecake
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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.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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