In the world of desserts, few creations can rival the elegance and richness of a Heavenly Cherry Almond Bliss Cheesecake. This exquisite dessert combines the tangy sweetness of cherries with the nutty undertone of almonds, all layered atop a creamy cheesecake base. Each bite delivers a symphony of flavors that dance on the palate, promising an unforgettable culinary experience.
A Perfect Blend of Flavors
Crafting this cheesecake involves a meticulous blend of fresh cherries and finely ground almonds, ensuring a perfect balance between tartness and nuttiness. The cherry compote topping, made from the freshest cherries, adds a vibrant burst of flavor and color, making this dessert not only delicious but also visually stunning.
Ingredients:
For the Almond Crust:
1 cup crushed almonds
1/3 cup unsalted butter, melted
2 tablespoons erythritol or another granulated sweetener
For the Cheesecake Layer:
3 packages (8 ounces each) cream cheese, room temperature
1 cup erythritol or preferred sweetener
3 large eggs
2 teaspoons pure vanilla extract
1 cup almond cream (see directions below)
For the Cherry Filling:
2 cups pitted cherries, fresh or frozen
1/4 cup water
2 tablespoons erythritol or sweetener of choice
1 tablespoon lemon juice
2 teaspoons cornstarch, dissolved in 2 tablespoons water
For the Almond Cream:
1 cup heavy cream
1/2 cup ground almonds
3 tablespoons erythritol or sweetener of choice
1/2 teaspoon almond extract
For the Cherry Topping:
1 cup cherry preserves or homemade cherry compote
For the Garnish:
Whole cherries
Slivered almonds
Directions:
Preheat oven to 350°F (175°C).
Mix crushed almonds and butter with sweetener for the crust; press into a 9-inch springform pan. Bake for 10 minutes. Cool.
For the cheesecake layer, beat cream cheese and sweetener until smooth. Add eggs one at a time, then vanilla extract. Gently fold in almond cream. Pour over the crust and bake for 45 minutes.
For the cherry filling, cook cherries, water, sweetener, and lemon juice over medium heat until the cherries soften. Stir in the cornstarch mixture; cook until thickened. Let cool.
For the almond cream, whisk heavy cream until soft peaks form. Add ground almonds, sweetener, and almond extract; whisk until well combined.
Spread the almond cream over the cooled cheesecake layer.
Top with cherry preserves or layer with homemade cherry compote.
Garnish with whole cherries and slivered almonds before serving.
Prep Time: 40 minutes | Cooking Time: 55 minutes | Total Time: 6 hours 35 minutes (including chilling time) | Kcal: 465 kcal | Servings: 12