Description
A creamy almond cheesecake with a nutty crust and a silky smooth filling, topped with fresh strawberries, blueberries, and raspberries. This elegant yet easy dessert balances rich creaminess with bright berry freshness, making it perfect for gatherings or a cozy treat at home.
Ingredients
Units
Scale
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 3/4 cup granulated sugar, divided
- 16 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 325 degrees Fahrenheit and lightly grease a 9 inch springform pan.
- In a bowl, mix almond flour, melted butter, and 2 tablespoons of the sugar until combined.
- Press the crust mixture firmly into the bottom of the prepared pan to form an even layer.
- In a separate bowl, beat softened cream cheese and the remaining sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract and sour cream until just combined.
- Pour the filling over the crust and smooth the top with a spatula.
- Bake for 40 minutes or until the center is slightly set but still soft.
- Allow to cool completely at room temperature, then refrigerate for at least 3 hours.
- Top with fresh strawberries, blueberries, and raspberries before slicing and serving.
Notes
- For best texture, ensure cream cheese is fully softened before mixing.
- Chill overnight for deeper flavor and cleaner slices.
- Wipe the knife between cuts for neat presentation.
- Store covered in the refrigerator for up to 4 days or freeze without topping for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg