How to Make an Easy Almond Crust Cheesecake

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By betterbody
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My Easy Almond Crust Cheesecake

For those who love dessert, this cheesecake recipe is simple, tasty, and pleasing to the eye. It can be served as prepared in this recipe, or with your choice of fruit topping.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

For crust & topping:
1 cup crushed almonds
1/2 cup soft butter
1/4 tsp. cinnamon
1 Tbl Splenda
Filling:
32 oz Sorrento whole milk Ricotta cheese
1 tsp vanilla
1/2 cup Splenda
1/4 powdered sugar
1 egg

Step 1

For this cheesecake, preheat oven to 350.

To make the crust: If you are not able to purchase crushed almonds, whole or pieces of almonds can be placed in a zip lock bag, and crushed with a rolling pin to become a fine meal.
Place 6-8 ounces of crushed almonds in a medium bowl. Using a fork, add just enough of the 1/2 cup butter to make almonds workable. Add 1/4 tsp. cinnamon, and 1 tsp. Splenda to the mixture.

Butter sides and bottoms of two 6" spring foam pan or one larger.

Reserve approximately 2 tbl. almond mixture for sprinkling tops of cakes.

Press almond mixture to bottom of pans, and set aside.
Step 2

To make the filling:
32 oz. Sorrento whole milk Ricotta cheese
1 tsp. vanilla (more if you like)
1/2 c Splenda
1/4 c powdered sugar
1 egg

Beat egg by hand in medium bowl. Add vanilla. You may add more vanilla if you prefer. Add 1/2 cup of Splenda.
In separate larger bowl, carefully fold 1/4 cup powdered sugar into cheese. Fold egg mixture into cheese mixture. Gently mix w/a wood spoon or fork. You want mixture to remain thick.
Add mixture to you pans.
Place reserved almond mixture, and a bit of cinnamon to the tops of cakes if you like.
Step 3

We used Sorrento whole milk Ricotta cheese for this cheese cake recipe. Another brand of Ricotta can be used, but the results may not be as tasty. This cheesecake is great with any type of topping. Often blueberry or strawberry topping is used. Be creative-try something new.
Step 4

Cheesecake ready to eat

You may add a pan of water to your oven to create a steam environment for baking. Some feel this gives a moister cheesecake.

After baking for 25 minutes, we check for browning. We turn off the oven when fairly browned, and allow cakes to remain for an additional 20-25 minutes for browning.
Place on cooling racks away from the oven. Allow to sit for at least one hour before serving.