Almond Cheesecake Recipe


For the filling
500 g Cream Cheese
500 g Fresh Cheese
4 eggs
400 g milk
80 g almond paste
1 teaspoon almond extract
100 g of slivered almonds
25 g butter, softened

For decoration
80 g butter
120 g marzipan
100 g plain or almond cookies


In a pan, start to roast the slivered almonds until golden brown. Put in a separate bowl and leave to cool. Spread the butter well on the bottom and sides of the cake mold. Sprinkle the roasted almonds into the mold. Shake the bowl well to cover the entire surface with almonds. Start heating the oven to 180°C. Whisk the cream cheese and curd in a large bowl. Then add the eggs, milk, almond paste and almond extract and whisk until smooth. Spread the mixture into the cake mold and bake in the oven for 40 minutes. For the decoration, melt the butter again. Crush the almond cookies well and break the marzipan into small pieces. Cool the butter a little, then mix in the marzipan and almond cookies. Add the melted butter on top. After 40 minutes, remove the cheesecake from the oven. Make sure that the center remains a little soft. Carefully spread the cookie mixture over the cake while it is still hot. Cook for another 15 minutes. Remove from the oven and leave to cool. When cool enough to handle, refrigerate for at least 3 hours, preferably overnight.

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