Almond Cheesecake With Sour Cream Pouring

The basis:

Hazelnuts – 40 g
Walnut – 35 g
Butter – 75 g
Cane Sugar – 50 g
Egg yolk – 1 pc.
Flour – 110 g
Baking powder – 0.5 tsp
Milk ~ 50 g

Method:

Rinse and dry the nuts until golden color at 160C for about 10-15 minutes.
Grind with a knife.
Mix soft butter with the sugar. Next, add the yolk, mix again.
Add sifted flour, baking powder and nuts.
Knead the dough quickly.


Thinly roll between 2 sheets of parchment.
Put in the refrigerator for an hour.
Chop the cold dough with a fork and bake at 180C for about 20 minutes.


Next, cool the dough till room temperature and grind it in a food processor.


Add milk a little, it is necessary to achieve a soft texture so that the dough does not fall apart and it is convenient to work with it.


Put the dough in the 16cm mold, evenly distribute along the bottom and walls, making the sides.
Bake again at 180C for about 10 minutes. ⠀


Cheesecake:


Cream Cheese – 460 g
Egg (L-XL) – 3 pcs.
Sugar – 65 g
Almonds – 40 g
White Chocolate – 60 g
Amaretto (Nut-flavored liqueur) – 3 tbsp.
Almond extract – 1 tsp
Vanillin pinch
Pinch of salt

Fill:


Sour cream 15% – 200 g
Sugar – 30 g
Egg (L-XL) – 1 pc.
Almond extract

Almond petals – 30 g

Mix cream cheese with eggs and sugar until smooth.
Whisk no need.


Add amaretto, Almond extract, vanillin, salt, mix.
Chop the almonds and white chocolate into small pieces.


Add to the mass and mix with a spatula.
Put the mass in a sand base, bake at 110-130C for about 60 minutes.


Then pour the fill on the cheesecake, sprinkle with petals and bake for about 30 minutes.
Stir all ingredients to fill.


Allow the cheesecake to cool completely in the oven, then put in the refrigerator for the night.
In the morning, remove from the mold and serve.

Do you like cheesecakes?

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