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Sour Cream Almond Cheesecake

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.
Course: Dessert, Snack
Cuisine: American
Keyword: 8-inch cheesecake, almond cheesecake, butter cookie crust, cheesecake, cookie crust, sour cream cheesecake, whipped cream

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) 

The 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)

Toppings:

  • Shaved Almonds, optional

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cool to Room Temperature:
    Remove the cheesecake from the oven and let it cool completely at room temperature.
  • 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.
  • Chill Overnight:
    Cover the cheesecake and refrigerate overnight to allow the flavors to develop and the texture to set properly.
  • Make the Whipped Cream:
    Just before serving, whip the heavy cream, granulated sugar, and vanilla bean paste (or extract) together until stiff peaks form.
  • Garnish and Serve:
    Remove the cheesecake from the springform pan and transfer to a serving platter. Pipe or spread the whipped cream over the cheesecake and sprinkle with shaved almonds, if desired. Slice and enjoy!

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.