I’ve been using this recipe for many years, and I thought I could never find a better one, but when I tried Alton Brown’s Sour Cream Cheesecake recipe this time, I changed my mind. I think I’ve found my favorite cheesecake recipe.
3 C almond flour/ ground almond/ almond meal
2 Tbsp granulated sugar
1 tsp salt
½ C (1 stick) unsalted butter, softened
1. Preheat oven to 350F
2. Mix almond flour, sugar, and salt together with a fork. Add in softened butter and mash with fork to blend until it forms a “dough”. Press in pans/mold
3. Bake for 10-15 minutes or until it smells “nutty” and starts to pull away from the pan. Let cool.
recipe slightly adapted from Alton Brown
1 ¼ C sour cream
20 oz (3 ½ 8-ounce-package) cream cheese, softened
1 C sugar
1 Tbsp vanilla extract
2 whole eggs
3 egg yolks
1/3C heavy cream
1. Preheat oven to 300F
2. Whisk sour cream in a bowl for about 10 seconds.
3. Mix in the cream cheese and sugar. I added the cream cheese a little at a time because I didn’t let it come to room temperature and adding it a little by little allow the dense cream cheese to incorporate with the soft sour cream.
The original recipe yielded a 9 x 3-inch cake pan and I made two 8-inch round cheesecakes and 9 muffin-size cheesecakes.
6. Chill for at least 6 hours or overnight.
* Make sure all your ingredients are at room temperature; I talked about it in my previous cheesecake post.
I saw this post just now, and it made my day.
I miss Christmas, but I right now I need some sunshine.