Almond Delight Cheesecake with Caramel Drizzle

Ingredients

Almond Flour Base

• 2 cups almond flour
• 1/4 cup granulated sugar
• 1/2 cup melted butter
• 1 tsp vanilla extract
• Pinch of salt

Plain Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• Pinch of salt

Caramel Sauce Topping

• 1 cup granulated sugar
• 6 tbsp butter
• 1/2 cup heavy cream
• Pinch of salt

Instructions

Prepare the Almond Flour Base

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, 1/4 cup sugar, melted butter, vanilla extract, and a pinch of salt until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Bake the crust for 10 minutes or until lightly golden. Remove from the oven and let it cool.

Prepare the Plain Filling

1. In a large mixing bowl, beat the 24 oz Norman's Kosher Cholov Yisroel Cream Cheese with 1 cup of granulated sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Blend in the sour cream and 1 tsp vanilla extract until fully incorporated.
4. Add 2 tbsp cornstarch and a pinch of salt, and mix until smooth.
5. Pour the filling over the cooled almond flour base.

Bake the Cheesecake

1. Place the cheesecake in the oven and bake at 350°F (175°C) for about 60-70 minutes, or until the center is almost set but still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
3. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Caramel Sauce Topping

1. In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly until melted and golden brown.
2. Carefully add 6 tbsp of butter, stirring until melted and combined.
3. Slowly pour in 1/2 cup of heavy cream while stirring, and cook for an additional 1-2 minutes until the sauce is smooth and thickened.
4. Remove from heat and stir in a pinch of salt. Allow the sauce to cool slightly.

Assemble and Serve

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
2. Drizzle the cooled caramel sauce over the top of the cheesecake.
3. Slice and serve. Enjoy your Almond Delight Cheesecake with Caramel Drizzle!