How To make Raspberry Almond Cheesecake

Almond Raspberry Cheesecake Recipe | PHILADELPHIA Cream Cheese

Add a rich taste to a classic dessert! Try this amazing Almond Raspberry Cheesecake recipe from PHILADELPHIA Cream Cheese next time friends and family gather together for an amazing meal. See this recipe and others like it by visiting

Prep Time: 15 Min
Total Time: 6 Hrs. 20 Min.


INGREDIENTS

- 1 pkg. (2-layer size) yellow cake mix
- 1/2 cup butter, melted
- 4 eggs, divided
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 Tbsp. vanilla
- 1 tsp. almond extract
- 1/2 cup raspberries
- 1/4 cup PLANTERS Sliced Almonds, toasted

RASPBERRY ALMOND CHEESECAKE

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The perfect summer dessert! A layer of buttery crust, rich & velvety cheesecake studded with tangy juicy raspberries, and topped with a crunchy crumble topping. This creamy & dense raspberry crumble cheesecake will become your instant favourite!
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INGREDIENTS

CRUST & CRUMBLE
▪︎140g flour
▪︎ 30g almond meal
▪︎ 1/2 tsp baking powder
▪︎ 1/4 tsp salt
▪︎ 105g butter, room temperature
▪︎ 70g caster sugar

CHEESECAKE
▪︎200g cream cheese, room temperature
▪︎100g sour cream/plain yogurt, room temperature
▪︎40g cream, room temperature
▪︎40g caster sugar
▪︎1 egg, room temperature
▪︎Pinch salt
▪︎1/2 tsp vanilla extract
▪︎ 8g lemon juice
▪︎15g cornstarch/flour

RASPBERRY FILLING
▪︎ 150g raspberries, fresh/frozen (don't thaw if using frozen)
▪︎ 10g caster sugar
▪︎ 5g lemon juice
▪︎ 5g cornstarch

INSTRUCTIONS

CRUST & CRUMBLE
1. In a bowl combine butter & sugar.
2. Add flour, almond meal, baking powder & salt. Mix with a fork or hands until the dough starts to hold together, but is still crumbly. Do not overmix.
3. Reserve half of the dough in refrigerator, which will be used later in the crumble topping.
4. Transfer the remaining dough into 18cm lined springform cake tin.
5. Press the dough into an even layer & set aside.

CHEESECAKE
1. In a large bowl beat cream cheese with spatula until blended smoothly.
2. Add salt, sugar, lemon juice, vanilla extract & cornstarch. Mix well.
3. Stir an egg into the mixture. Mix gently. Do not overmix.
4. Add sour cream/yogurt & cream. Mix it well.
5. Pour the cheesecake filling over the prepared base. Hit the table to remove any air bubbles.
6. Bake at 170°C for exactly 15 minutes. Bake only the top of cheesecake.

RASPBERRY FILLING
1. Meanwhile prepare filling by combining raspberries with sugar, lemon juice & cornstarch.
2. Mix until the berries are coated.
3. Keep in refrigerator after mixing.

ASSEMBLING
1. After 15 minutes remove the cake tin from oven.
2. Place raspberries onto cheesecake.
3. Sprinkle the reserved crumble on the top of raspberries.
4. Bake at 170°C for 35 - 40 minutes until the crumble is lightly golden in color.
5. IMPORTANT
When the cheesecake is done, turn off the oven & let it cool in the oven for 2 hours without opening the door. Afterwards chill the cake overnight.

OTHER CAKE RECIPES TO TRY
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