Luscious Almond Cheesecake

This almond cheesecake leans into almond at every layer. Chopped almonds bind into the vanilla wafer crust. Almond extract perfumes the cream cheese filling alongside vanilla. Toasted sliced almonds shower the finished cake before serving. The result is unmistakably almond-forward without being one-note.

The two-pound brick of cream cheese is the foundation. Four 8-ounce packages give the filling its dense, sliceable structure. Make sure every brick is fully softened at room temperature before mixing or you’ll get lumps that no amount of beating will smooth out.

The sour cream topping is the smart finishing move. Spread over the partially-baked cheesecake and returned to the oven for 5 minutes, it sets into a tangy white layer that contrasts beautifully with the creamy filling underneath. It also covers any cracks that appear during baking, so you don’t have to stress about a flawless surface.

Overnight chilling is essential. Eight hours minimum lets the flavors meld and the structure firm up enough to slice cleanly. Skipping the chill gives you cheesecake soup on a plate.

Pro Tips

• Use a water bath if you want a truly crack-free surface. Wrap the springform in foil and set in a roasting pan with 1 inch of hot water. The gentle steam prevents the top from drying.
• Toast the topping almonds in a 350F (175C) oven for 5 to 7 minutes until golden. Untoasted almonds taste raw and flat against the rich filling.
• Run a knife around the edge of the pan immediately after baking to prevent the cake from cracking as it cools and contracts.

Variations

• Drizzle with melted dark chocolate before sprinkling the almonds for a chocolate-almond presentation.
• Substitute amaretti cookies for the vanilla wafers in the crust for an even more intense almond crust.
• Add a layer of raspberry preserves between the filling and sour cream topping for a fruit-almond combination.