This recipe is for a basic creamy cheesecake that can be served plain or with a variety of toppings and sauces, such as jam swirled on top before baking, Raspberry Coulis, or fresh fruit. Crumb Crust may be substituted for the nut crust in this recipe.
INGREDIENTS | SERVES 12
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- ½ cup ground almonds
- 24 ounces cream cheese (do not use whipped cream cheese), softened
- 2 cups sugar
- 2 tablespoons cornstarch
- 3 eggs
- 3½ cups sour cream
- 1 teaspoon vanilla extract
Preheat oven to 350°F. In a bowl combine flour, 2 tablespoons sugar, melted butter, and ground almonds with a rubber spatula.
Press mixture into the bottom of a springform pan that has been sprayed with cooking spray. Bake for 10 minutes. Remove from oven and set aside.
With an electric mixer, beat the cream cheese until fluffy. Add 1½ cups of the sugar and the cornstarch; cream together.
Beat in eggs one at a time, scraping down the sides of the bowl after each one. Stir in 1½ cups of the sour cream.
Pour this batter into the springform pan and bake for about 1 hour. The middle of the cheesecake should jiggle slightly when finished. Remove from oven and cool at room temperature. Refrigerate and chill completely overnight.
With an electric mixer, whip 2 cups of sour cream with ½ cup sugar and the vanilla.
Top the chilled cheesecake with the whipped sour cream mixture; smooth the top. Let the cake set in the refrigerator, covered, for 1–2 hours before serving.