Raspberry Almond Swirl Cheesecake
This Raspberry Almond Swirl Cheesecake combines a rich, creamy almond-flavored filling with a vibrant raspberry swirl, creating a delightful balance of flavors. The buttery almond crust adds a nutty crunch, making it a perfect dessert for any occasion.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup, melted unsalted butter
- 1/4 cup Granulated sugar
- 16 oz, softened cream cheese
- 1 cup Sour cream
- 3 large Eggs
- 1 teaspoon Almond extract
- 1 teaspoon vanilla extract
- 1/2 cup Raspberry puree
- 1/2 cup, for garnish fresh raspberries
Instructions
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Step 1:
Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted butter, and granulated sugar. Mix until well combined.
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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.
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Step 3:
In a large bowl, beat the cream cheese until smooth. Add sour cream, eggs, almond extract, and vanilla extract. Mix until well combined and creamy.
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Step 4:
Pour half of the cheesecake filling into the crust. Drizzle half of the raspberry puree over the filling. Use a knife to swirl the puree into the filling. Repeat with the remaining filling and raspberry puree.
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Step 5:
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
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Step 6:
Remove the cheesecake from the oven and let it cool at room temperature. Refrigerate for at least 4 hours or overnight before serving. Garnish with fresh raspberries before serving.