Almond Dream Cheesecake

this image was generated using AI technology

Graham Cracker Base

• 2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

Almond Filling

• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup almond flour
• 1/4 cup heavy cream

Whipped Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C). Grease the sides of a 9-inch springform pan with cooking spray.
2. In a medium bowl, mix the Graham cracker crumbs, 1/3 cup granulated sugar, and melted butter until it resembles wet sand. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, 1 cup granulated sugar, and 1 tsp vanilla extract with an electric mixer on medium speed until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the almond flour and heavy cream, and beat until well combined.
6. Pour the mixture onto the prepared crust and smooth the top with a spatula.
7. Bake for 55-60 minutes or until the edges are lightly browned and the center is almost set.
8. Let the cheesecake cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours or overnight.
9. When ready to serve, make the whipped cream topping. In a large bowl, beat the heavy cream, powdered sugar, and 1 tsp vanilla extract with an electric mixer on high speed until stiff peaks form.
10. Remove the cheesecake from the pan and spread the whipped cream over the top of the cheesecake.
11. Garnish with almond flakes and serve chilled.