Sour Cream Almond Cheesecake

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An almond plus butter cookie crust is filled with creamy almond cheesecake and topped with a sweetened sour cream plus homemade whipped cream in this Sour Cream Almond Cheesecake.

Almond lovers, get ready—this Sour Cream Almond Cheesecake is about to become your new favorite dessert. It’s rich, creamy, and infused with the delicate flavors of almond and vanilla. The texture is smooth and luscious, with a perfect balance between the tanginess of sour cream and the sweetness of the cheesecake filling. The buttery almond-cookie crust adds a nutty crunch that complements every bite.

Unlike some cheesecakes, this one doesn’t require a pre-baked crust, making it an easier, more foolproof process. Plus, the gentle baking method—followed by a slow cool-down—ensures a silky texture with minimal risk of cracks. A final layer of sweetened sour cream adds a beautiful finishing touch before it’s chilled overnight.

This cheesecake is an elegant choice for special occasions, holidays, or whenever you want to treat yourself to something truly indulgent. Let's make it.

Sour Cream Almond Cheesecake Recipe

Ingredients

The Crust: 

• Shortbread Cookie Crumbs (300g)
• 2 Tablespoons Granulated Sugar (30g)
• ¼ Cup Almonds, crushed (35g)
• ½ Cup Salted Butter, melted (115g)

The Cheesecake:

• 32 Ounces Cream Cheese, softened (900g)
• 2 Cups Granulated Sugar (400g)
• 1 Cup Sour Cream (240g)
• 1 Tablespoon Pure Vanilla Bean Paste or Pure Vanilla Extract (15mL)
• 1 Tablespoon Pure Almond Paste or Pure Almond Extract (15mL)
• 3 Large Eggs + 1 Large Egg Yolk, room temperature

The Sour Cream Layer:

• 1 Cup Full Fat Sour Cream (240g)
• ¼ Cup Granulated Sugar (50g)
• 1 Teaspoon Vanilla Bean Paste or Pure Vanilla Extract (5ml)

Whipped Cream:

• 1 Cup Heavy Cream, whipped to stiff peaks (240ml)
• ¼ Cup Granulated Sugar (50g)
• 1 Teaspoon Vanilla Bean Paste or Pure Vanilla Extract (5ml)

Topper:

• Shaved Almonds, optional

Instructions

1. Prepare the Crust

In a medium bowl, combine the shortbread cookie crumbs, granulated sugar, and crushed almonds. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8-inch springform pan, ensuring an even layer. Set aside while preparing the cheesecake filling.

2. Make the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, vanilla bean paste (or extract), and almond paste (or extract), mixing until fully incorporated.

3. Incorporate the Eggs

Add the eggs and egg yolk one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent excess air from being incorporated into the batter.

4. Assemble and Bake

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Place a shallow pan filled with hot water on the lower rack of the oven to create steam. Bake in a preheated 300°F (150°C) oven for 1 hour.

5. Gradual Cooling

After baking, turn off the oven and leave the cheesecake inside with the door closed for an additional hour. This slow cooling process helps prevent cracks.

6. Cool to Room Temperature

Remove the cheesecake from the oven and let it cool completely at room temperature.

7. Prepare the Sour Cream Layer

In a small bowl, whisk together the sour cream, granulated sugar, and vanilla bean paste (or extract) until smooth. Spread evenly over the cooled cheesecake.

8. Chill Overnight

Cover the cheesecake and refrigerate overnight to allow the flavors to develop and the texture to set properly.

9. Make the Whipped Cream

Just before serving, whip the heavy cream, granulated sugar, and vanilla bean paste (or extract) together until stiff peaks form.

10. Garnish and Serve

Remove the cheesecake from the springform pan and transfer it to a serving platter. Pipe or spread the whipped cream over the cheesecake and sprinkle with shaved almonds, if desired. Slice and enjoy!

Best Practices for the Perfect Cheesecake

• Use Room Temperature Ingredients: Cold cream cheese can result in a lumpy batter. Let all dairy and eggs come to room temperature before mixing.
• Avoid Overmixing: Overmixing incorporates too much air, which can cause the cheesecake to rise and then fall, leading to cracks.
• Steam Bath is Key: Placing a shallow pan of water in the oven helps keep the cheesecake moist and prevents cracking.
• Cool Gradually: The slow cooling process helps maintain a smooth texture and prevents the cheesecake from sinking in the center.
• Chill Overnight: This allows the flavors to meld and the texture to fully set for the best results.

Frequently Asked Questions

1. Why did my cheesecake crack?

Cracks can occur if the cheesecake cools too quickly or if the batter has too much air. Always use a slow cooling method and avoid overmixing.

2. Can I use almond flour instead of crushed almonds in the crust?

Yes, you can substitute almond flour, but it may create a slightly different texture. Use the same amount as the crushed almonds.

3. How do I know when my cheesecake is done?

The edges should be set, but the center should have a slight jiggle. It will firm up as it cools.

4. Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Dietary Substitutions

Gluten-Free Adaptations:

• Use gluten-free graham crackers for the crust.
• Ensure all flavorings and extracts are gluten-free.

Dairy-Free Adaptations:

• Substitute dairy-free cream cheese and sour cream. Brands like Kite Hill or Daiya work well.
• Use Silk Plant Based Heavy Cream instead of dairy heavy cream for the whipped topping.
• Use plant-based butter in the crust.

Conclusion

This Sour Cream Almond Cheesecake is an irresistible blend of creamy, nutty, and slightly tangy flavors. The combination of a crisp graham-almond crust, silky cheesecake filling, and luscious sour cream topping makes it truly special. Whether you’re serving it at a family gathering, a holiday dinner, or just treating yourself, this cheesecake is sure to impress.

Have questions? Share them in the comments! 

Tag me in your baking adventures too, @heathershomebakery—I’d love to see your creations.

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Save and enjoy! 

XO,

Heather

PS: Try my Classic New York Cheesecake for a truly dreamy cheesecake base that you can customize to your liking!