For this easy baked cheesecake recipe you'll need two blocks of cream cheese, some chopped almonds, and almond extract; no water bath, and no mixer required. So grab a bread pan and get baking! This one's a keeper.
Author: Crystal | Beat Bake Eat
Almond Graham Cracker Crust:
3tablespoonsunsalted butter, melted
1 1/2tablespoonsgranulated sugar
1/8teaspoon(a dash) fine salt
1cupgraham cracker crumbs
3tablespoonsfinely chopped almonds
Almond Cheesecake Batter:
2blocks (8 oz / 250 grams each) full-fat cream cheese, softened completely at room temperature
2eggs, room temperature
1 1/4teaspoonspure almond extract
Preheat the oven to 325°F.
Line a 9x5 inch loaf pan with parchment paper, leaving enough hanging over the sides to easily lift the cake out.
In a medium sized bowl, mix together the butter, sugar, and salt.
Add the graham cracker crumbs and the finely chopped almonds. Mix until evenly combined.
Firmly press the crumb mixture into the bottom of the pan in an even layer. Set aside.
To a large bowl, add the cream cheese and mix until smooth.
Add the sugar and mix well.
Beat in the eggs and almond extract. Do not over beat!
Pour the batter on top of the crust and smooth it out into an even layer.
Bake for 40 – 42 minutes until the top is set and the center jiggles when the pan is gently shaken.
Cool in pan completely, placed on top of a wire rack (about 2 hours).
Cover tightly with foil or plastic wrap and refrigerate for at least 6 hours, overnight is best!
Lift cake out of the pan using the parchment, slice and serve. *For a creamier texture let it sit at room temperature for 10 minutes before serving.
No mixer? No problem! I made this cheesecake by hand using a spoon. As long as your ingredients are completely at room temperature, you will have no issues.
How to eliminate lumps in the batter: Use a spoon to press them against the side of the bowl.
Refrigerating overnight will yield the best results!
Slicing the cheesecake; For clean cuts, I found that it is best to use a large sharp knife, running it under hot water then wiping it clean with a kitchen towel or paper towel before and after each slice. Yes, it is tedious but a lot less messy.
How long will it last? If covered tightly, this cheesecake will last for 1 week in the fridge. However, it is best eaten within the first 3 – 4 days.
Freezing: This cheesecake freezes well. Tightly wrap each slice in plastic wrap, foil, or wax paper. Place in a freezer bag, remove as much air as possible before closing, and freeze. It should last in the freezer for up to 1 month, maybe more.
Thawing: You can thaw it in the fridge overnight or let it sit out at room temperature for about 40 minutes. Do not microwave! It ruins the texture.