This Raspberry Almond Cheesecake is a creamy delight topped with fresh raspberries and crunchy almonds. Perfect for anyone with a sweet tooth!
I love how the tartness of the raspberries mixes with the smooth cheesecake. Just be careful—it’s so good you might forget to save some for later! 😄
Making this cheesecake is a breeze! Just mix, bake, and chill. It’s a lovely treat for any gathering or a cozy night in.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic cheesecake crust. If you’re gluten-free, try almond flour or gluten-free crumbs instead. I also love using Oreo crumbs sometimes for a chocolatey twist!
Sliced Almonds: Toasted almonds add a nice crunch. If you’re allergic to nuts, feel free to omit them or use a seed mix like sunflower or pumpkin seeds for a bit of crunch.
Cream Cheese: It’s essential for the cheesecake’s creamy texture. Full-fat is preferred, but low-fat varieties can work too. Just be cautious with the moisture level.
Raspberries: Fresh raspberries are ideal for flavor, but frozen ones are a good substitute—just thaw and drain excess liquid. You could also use strawberries or blueberries for a different flavor profile!
How Do I Make the Perfect Raspberry Swirl?
Creating that stunning raspberry swirl is easier than you might think! Here’s how you can nail it:
- Cook the raspberries gently so they break down easily. Don’t rush this step! The sugar and lemon help to amplify their sweet-tart flavor.
- Strain the sauce to remove seeds. This gives you that smooth swirl effect. If you like some seeds, skip this step!
- When swirling, use a skewer or knife to gently draw through the filling. Don’t overdo it—just a few swirls will give you an artistic look without mixing it completely.
Enjoy making your cheesecake, and don’t forget to have fun with it!
Raspberry Almond Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup sliced almonds, lightly toasted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup all-purpose flour
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
To Garnish:
- Sliced almonds
- Fresh raspberries
How Much Time Will You Need?
This cheesecake will take about 30 minutes of active preparation time, plus 50-60 minutes of baking, and then it needs to chill for at least 4 hours or overnight to set completely. So overall, plan for a delightful day of baking and chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and toasted sliced almonds. Mix them well until everything is moistened.
Next, press this crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. Bake it in the preheated oven for about 10 minutes, then remove it and let it cool while you prepare the filling.
2. Make the Raspberry Swirl Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook for about 5-7 minutes until the raspberries break down and the mixture thickens slightly. Once done, strain it through a fine sieve to remove the seeds, pressing with a spoon to get as much sauce as possible. Let the raspberry sauce cool to room temperature while you continue.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the sugar and mix until combined. Then, add the eggs one at a time, beating well after each addition.
After that, mix in the vanilla extract, sour cream, heavy cream, and flour. Just mix until smooth—be careful not to overmix!
4. Assemble the Cheesecake:
Start by pouring half of the cheesecake filling over the cooled crust. Drizzle half of the raspberry sauce over this filling. Next, add the remaining cheesecake filling on top.
For the finishing touch, spoon the remaining raspberry sauce in small dollops on top of the cheesecake. Take a skewer or knife and gently swirl the raspberry sauce through the cheesecake filling to create a beautiful marbled effect.
5. Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the oven at 325°F (163°C) for about 50-60 minutes. The edges should be set, but the center should still jiggle slightly. Once done, turn off the oven and leave the cheesecake inside, with the door slightly ajar, for 1 hour to cool gradually. This will help prevent cracking.
6. Chill and Serve:
After the hour is up, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for the best results.
When ready to serve, garnish the top with additional sliced almonds and fresh raspberries for a delightful presentation. Enjoy your beautiful and delicious Raspberry Almond Cheesecake!
Can I Use Different Nuts for the Crust?
Absolutely! If you want to switch it up, you can use finely chopped walnuts or pecans instead of sliced almonds. Just ensure they are lightly toasted for optimal flavor!
How Do I Prevent My Cheesecake from Cracking?
To minimize cracking, avoid overmixing your filling and let the cheesecake cool gradually in the oven with the door ajar. Additionally, you might consider baking it in a water bath for an even gentler cooking environment.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can prepare it up to two days in advance, and keep it covered in the refrigerator. Just be sure to garnish right before serving for the best presentation.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices individually wrapped in plastic wrap, then placed in a freezer bag for up to 2 months. Thaw in the fridge before serving!
