Description
A rich and creamy cheesecake infused with velvety white chocolate and nutty almonds, finished with toasted flaked almonds for an elegant crunch.
Ingredients
Scale
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g caster sugar
- 200g white chocolate, melted
- 200ml sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 50g ground almonds
- 40g flaked almonds, toasted
Instructions
- Preheat Your Equipment: Preheat oven to 160°C (320°F) and line the base of a 9-inch springform pan with parchment.
- Combine Ingredients: Mix crushed biscuits with melted butter, then press into the pan to form a firm crust.
- Prepare Your Cooking Vessel: Place the pan on a baking sheet to catch any leaks.
- Assemble the Dish: Beat cream cheese with sugar, add eggs one at a time, fold in sour cream, melted white chocolate, vanilla, and ground almonds. Pour over the crust.
- Cook to Perfection: Bake for 50–60 minutes until the edges are set but the center still has a wobble.
- Finishing Touches: Turn off oven, leave the cheesecake inside with door ajar for 1 hour, then chill overnight.
- Serve and Enjoy: Scatter toasted flaked almonds on top and slice generously.
Notes
- Use full-fat cream cheese for the best texture.
- Cool the cheesecake slowly to avoid cracks.
- Chill overnight to let the flavors fully develop.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: white chocolate cheesecake, almond cheesecake, creamy cheesecake recipe, baked cheesecake, nutty cheesecake