Strawberry Almond Cheesecake

Name: Strawberry Almond Cheesecake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons almond extract; 355 milliliters almond flour; 8 servings Chopped, toasted almonds for garnish; 907 grams cream cheese, at room temperature; 237 milliliters crème fraîche, at room temperature; 3 egg yolks, at room temperature; 3 eggs, at room temperature; 3 Tbsps flour; 2 Tbsps lemon zest, from 1 lemon; 1 teaspoons salt; 227 grams strawberries, chopped coarsely; 3 Tbsps sugar; 6 Tbsps unsalted butter, 3 tablespoons melted, 3 tablespoons at room temperature

One serving contains 895 calories, 22g of protein, and 82g of fat. If $3.48 per serving falls in your budget, Strawberry Almond Cheesecake might be an awesome vegetarian recipe to try. This recipe serves 8. If you have almond extract, almond flour, butter, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Place the oven rack in the middle of your oven and preheat to 275°F.

Equipment you will use

Oven

Spread berries on a baking sheet and sprinkle them with 3 tablespoons of sugar.

Ingredients you will need

Berries

Spread

Sugar

Equipment you will use

Baking Sheet

Bake until the berries and sugar start to caramelize, about 1 hour. Watch them carefully after the first 30 minutes, removing them from the oven at any signs of burning (use your nose!). Once the berries are done, allow them to cool.

Ingredients you will need

Berries

Sugar

Equipment you will use

Oven

Transfer the berries and all of their syrup to a food processor. Pulse until they have a coarsely chopped texture and set aside. Increase oven to 325°F.

Ingredients you will need

Berries

Syrup

Equipment you will use

Food Processor

Oven

Combine almond flour with 3 tablespoons melted butter and 1 tablespoon sugar, mixing well. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.

Ingredients you will need

Almond Flour

Butter

Sugar

Equipment you will use

Springform Pan

Oven

Remove from oven and allow to cool while preparing the rest of the cheesecake.

Equipment you will use

Oven

Set a large pot of water to boil on the stovetop.

Ingredients you will need

Water

Equipment you will use

Stove

Pot

Add cream cheese, crème fraîche, and 3 tablespoons room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until creamy and well mixed, about 1 minute. With the mixer running, slowly pour in the remaining sugar, beating until smooth and creamy, about 2 minutes.

Ingredients you will need

Creme Fraiche

Cream Cheese

Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Increase mixer speed to medium-low.

Equipment you will use

Blender

Add the eggs one at a time, beating until each is fully incorporated before adding the next one.

Ingredients you will need

Egg

Add egg yolks all at once, again beating until completely mixed.

Ingredients you will need

Egg Yolk

Add almond extract, flour, salt, and lemon zest, beating for another 30 seconds. Stop the mixer and fold in the strawberries with a spatula.

Ingredients you will need

Almond Extract

Strawberries

Lemon Zest

All Purpose Flour

Salt

Equipment you will use

Spatula

Blender

Pour the batter into the prepared pan. Firmly rap the pan on a counter a few times to release any air bubbles. Allow the batter to rest for 5 minutes, then rap a few more times to force out any bubbles that were hiding deeper in the batter.

Equipment you will use

Frying Pan

If you are using a cake pan with a removable bottom, securely wrap the bottom and sides of the pan in aluminum foil—large sheets of commercial foil work well for this, as they enrobe the entire pan with one sheet, preventing anything from leaking in or out.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Cake Form

Place the cake pan in a large roasting pan and fill the roasting pan with enough boiling water to come 3/4 of the way up the sides of the cake pan. Slide the roasting pan into the oven and bake until center is barely set but still jiggles when shaken, about 90 minutes. Carefully remove the cake pan from the roasting pan and set it on a cooling rack. Allow the cake to cool in the pan for 3 hours.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Roasting Pan

Oven

Cake Form

Combine chopped strawberries with sugar and toss until well mixed.

Ingredients you will need

Strawberries

Sugar

Let sit for 30 minutes. If you want a smoother sauce, pulse a few times in the food processor.

Ingredients you will need

Sauce

Equipment you will use

Food Processor

Once the cake is cool, release it from the sides of the springform pan. Slide the cake into the refrigerator and chill for 2 to 3 hours. Slice and serve, garnished with a spoonful of strawberry topping and a sprinkling of chopped toasted almonds.

Ingredients you will need

Strawberry Sauce