Luscious Blueberry Almond Cream Cheesecake
Indulge in the creamy delight of this Luscious Blueberry Almond Cream Cheesecake. This recipe marries the best of two worlds, featuring a rich and smooth almond-infused cream cheese filling atop a crunchy almond crust that complements the sweet-tart blueberry topping beautifully. Perfect for special occasions or simply as a sweet treat, this cheesecake delivers layers of flavor in every bite. While the topping is ideal for enhancing each slice, it can also be served over the entire cake for a stunning presentation.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Flour
1 cup (All-purpose flour)
Sugar
1/2 cup (Granulated sugar for crust)
Cocoa Powder
3 tablespoons (Unsweetened cocoa powder)
Baking Powder
1 teaspoon (Baking powder)
Cold Butter
1/2 cup (Unsalted butter, cut into cubes)
Egg Yolk
1 (Separated from egg white)
Vanilla Extract
1 teaspoon (Pure vanilla extract)
Chopped Almonds
1/2 cup (Finely chopped almonds or any nuts of choice)
Sugar
1 1/4 cups (Granulated sugar for filling)
Cream Cheese
3 (8 ounce) packages (Softened cream cheese)
Eggs
4 (Large eggs)
Vanilla Extract
2 teaspoons (Pure vanilla extract for filling)
Almond Extract
2 teaspoons (Almond extract)
Sugar
1/2 cup (Granulated sugar for topping)
Cornstarch
3 tablespoons (Cornstarch)
Water
1 cup (Cold water)
Blueberries
2 cups (Fresh or frozen blueberries)
Lemon Juice
3 teaspoons (Freshly squeezed lemon juice)
Vanilla Extract
1 teaspoon (For topping)
Almond Extract
1 teaspoon (For topping)
Instructions
1
For the crust, preheat your oven to 325°F (165°C). In a mixing bowl, combine flour, sugar, cocoa powder, and baking powder. Cut cold butter into the dry mixture until it resembles fine crumbs. Stir in the egg yolk, vanilla extract, and chopped almonds until well mixed. Press the mixture firmly into the bottom of a 9 or 10-inch springform pan. Bake for 15 minutes, then allow to cool completely.
2
For the filling, increase the oven temperature to 350°F (175°C). In a large mixing bowl, beat together the sugar and cream cheese until creamy and smooth. Gradually add the eggs, almond extract, and vanilla extract, mixing until fully incorporated. Pour the filling over the cooled crust and bake for 40 minutes or until the center is set. Once baked, allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
3
For the blueberry topping, combine sugar, cornstarch, and water in a medium saucepan. Bring to a boil over medium heat while stirring constantly. Once boiling, add the blueberries and lemon juice, and cook until the mixture thickens, stirring frequently. Allow to cool slightly before pouring over individual slices of cheesecake.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Luscious Blueberry Almond Cream Cheesecake.
What are the primary flavor profiles of this dessert?
It features a rich almond-infused cream cheese filling, a crunchy almond crust, and a sweet-tart blueberry topping.
What temperature should the oven be for the crust?
The oven should be preheated to 325 degrees Fahrenheit or 165 degrees Celsius for the crust.
What temperature should the oven be for baking the filling?
The oven temperature should be increased to 350 degrees Fahrenheit or 175 degrees Celsius for the filling.
How long does the crust need to bake?
The crust should bake for 15 minutes.
How long does the cheesecake take to bake?
The cheesecake takes approximately 40 minutes or until the center is set.
What size springform pan is recommended?
A 9 or 10-inch springform pan is recommended for this recipe.
How much cream cheese is required for the filling?
The recipe requires three 8-ounce packages of softened cream cheese.
How many eggs are used in the cheesecake filling?
Four large eggs are used in the filling.
Can I use frozen blueberries for the topping?
Yes, the recipe allows for either fresh or frozen blueberries.
What ingredients are included in the crust?
The crust contains flour, sugar, cocoa powder, baking powder, cold butter, egg yolk, vanilla extract, and chopped almonds.
What type of butter should be used for the crust?
Use cold unsalted butter cut into cubes for the crust mixture.
How do I prepare the crust mixture?
Cut cold butter into the dry ingredients until they resemble fine crumbs, then stir in the egg yolk, vanilla, and almonds.
What extracts are used to flavor the filling?
The filling is flavored with both pure vanilla extract and almond extract.
How is the blueberry topping made?
Combine sugar, cornstarch, and water; bring to a boil; then add blueberries and lemon juice and cook until thickened.
How long must the cheesecake be refrigerated before serving?
It should be refrigerated for at least 4 hours or overnight.
Can I substitute the almonds in the crust?
Yes, you can use finely chopped almonds or any other nuts of your choice.
What is the function of cornstarch in the topping?
Cornstarch acts as a thickening agent for the blueberry sauce.
Should the cheesecake cool before it goes into the refrigerator?
Yes, you should allow the cheesecake to cool to room temperature before refrigerating.
Does the crust contain cocoa powder?
Yes, the crust includes 3 tablespoons of unsweetened cocoa powder.
How much vanilla extract is added to the filling?
The filling requires 2 teaspoons of pure vanilla extract.
How much almond extract is used in the blueberry topping?
One teaspoon of almond extract is used in the topping mixture.
What role does lemon juice play in the topping?
Lemon juice adds a tartness that balances the sweetness of the blueberries and sugar.
How should I combine the sugar and cream cheese?
Beat them together in a large mixing bowl until the mixture is creamy and smooth.
When should the filling be poured over the crust?
Pour the filling over the crust only after the crust has been baked and allowed to cool completely.
Can I pour the topping over the whole cheesecake?
Yes, while it can be served over individual slices, it can also be poured over the entire cake for a stunning presentation.
How much sugar is used in the topping?
The topping uses 1/2 cup of granulated sugar.
Is baking powder used in any part of the recipe besides the crust?
No, baking powder is only used in the dry mixture for the crust.
Does the recipe require separating any eggs?
Yes, one egg yolk is separated for use in the crust.
Is this cheesecake suitable for special occasions?
Yes, its decadent layers and presentation make it perfect for special occasions or as a high-quality sweet treat.