Blueberry Almond Cheesecake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This is a combination of Chocolate Cheesecake Squares and Almond Cheesecake. I loved the crust from the squares recipe, but wanted an almond filling, so this is my version. For the fruit topping I did not put it over the full cake, just a cake slice. The serving size depends on how big a slice you cut. Ingredients:
1 cup flour |
1/2 cup sugar |
3 tablespoons cocoa |
1 teaspoon baking powder |
1/2 cup cold butter |
1 egg yolk |
1 teaspoon vanilla |
1/2 cup finely chopped almonds (or any kind of nut) |
1 1/4 cups sugar |
3 (8 ounce) packages cream cheese |
4 eggs |
2 teaspoons vanilla extract |
2 teaspoons almond extract |
1/2 cup sugar |
3 tablespoons cornstarch |
1 cup water |
2 cups blueberries (or any fruit) |
3 teaspoons lemon juice |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
Directions:
1. Crust:.
2. In a bowl ,mix first 4 ingredients together. Cut in butter until fine crumbs form.Stir in egg yolk, vanilla and almond extracts and chopped almonds; mix well. Press into a 9 or 10 inch springform pan and bake in a 325°F oven for 15 minutes. Let cool.
3. Filling:.
4. Cream sugar and cream cheese with a mixer. Add eggs,vanilla and almond extracts. Beat until smooth. Pour onto cooled crust and bake in 350°F oven for 40 minutes or until center is set. Let cool.
5. Topping:.
6. Mix sugar, cornstarch and water in saucepan. Bring to a boil, stirring constantly. Add fruit and lemon juice and continue cooking and stirring until thickened. Let cool, pour over entire cake or just a cake slice.
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