Classic Vanilla Almond Cheesecake
This Classic Vanilla Almond Cheesecake features a creamy filling infused with pure vanilla and a hint of almond extract, all set atop a buttery graham cracker crust. Perfectly balanced in flavor, this cheesecake is a timeless dessert that will impress at any gathering.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon Almond extract
- 3 large Eggs
- 2 tablespoons All-purpose flour
Instructions
-
Step 1:
Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
-
Step 2:
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
-
Step 3:
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, vanilla extract, almond extract, and mix until combined.
-
Step 4:
Add the eggs one at a time, mixing on low speed after each addition. Finally, add the flour and mix until just combined.
-
Step 5:
Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
-
Step 6:
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.
-
Step 7:
Remove the cheesecake from the springform pan and slice. Serve chilled, optionally topped with whipped cream or sliced almonds.