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No-Crust Almond Cheesecake

Photo Credit
Maslova Valentina/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 to 12 servings.
Category
Cakes and Frostings
Course
Desserts
Credit
Nancy Reed, Elmwood, Illinois
Sources
The Old Farmer's Almanac Readers' Best Recipes

This Almond Cheesecake is a great dessert option for people with gluten sensitivities. No worries about the exclusion of a traditional crust; the filling forms its own crust.

Top with mint or fresh, seasonal berries for the ultimate indulgence.

Ingredients
3 packages (8 ounces each) cream cheese, softened
5 eggs
1 cup plus 4 tablespoons sugar, divided
1/4 teaspoon almond extract
2 cups sour cream
1 teaspoon vanilla extract
Optional: mint for garnish

Instructions

Preheat oven to 325 degrees F. Grease a 10-inch pie plate.

In a bowl, beat cream cheese until light and creamy. Add eggs, one at a time, beating after each. Add 1 cup sugar and almond extract. Beat for 5 minutes, or until smooth, thick, and lemon-color.

Pour into prepared plate. Bake for 50 minutes. Cool on a rack for 20 minutes.

In a bowl, beat together sour cream, remaining 4 tablespoons sugar, and vanilla. Drop by spoonfuls onto cheesecake and spread to smooth. Bake for 15 minutes more. Cool, then refrigerate for at least 24 hours before cutting.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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