Cherry Cheesecake with Chocolate Almond Crust

Name: Cherry Cheesecake with Chocolate Almond Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup blanched whole almonds, toasted lightly; 20 thin chocolate wafer cookies; 1/2 stick (1/4 cup) unsalted butter, softened; 1/3 cup sugar; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 3/4 teaspoon unflavored gelatin; 1 tablespoon water; 3 cups pitted picked-over fresh tart cherries (about 2 pints); 1/4 cup plus 2 tablespoons sugar; 1 tablespoon fresh lemon juice; 1/4 teaspoon almond extract; two 8-ounce packages cream cheese, softened; 1 cup sugar; 3 tablespoons all-purpose flour; 3 large eggs; an 8-ounce container sour cream; 2 teaspoons vanilla; 1/2 cup cherry juice reserved from making topping

Servings: persons

3/4 cup blanched whole almonds, toasted lightly
20 thin chocolate wafer cookies
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
3/4 teaspoon unflavored gelatin
1 tablespoon water
3 cups pitted picked-over fresh tart cherries (about 2 pints)
1/4 cup plus 2 tablespoons sugar
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
two 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs
an 8-ounce container sour cream
2 teaspoons vanilla
1/2 cup cherry juice reserved from making topping

1
Preheat oven to 350 F.
2
In a food processor pulse almonds until ground.
3
Add chocolate wafer cookies and grind fine.
4
Add butter, sugar, almond extract, and salt and pulse until combined well.
5
Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side.
6
Bake crust in middle of oven 10 minutes and transfer to a rack to cool.
7
Crust may be made 3 days ahead and kept, covered, at room temperature.
8
In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften.
9
In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring.
10
Remove pan from heat and reserve 1/2 cup juice for filling.
11
To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.
12
In a bowl with an electric mixer beat cream cheese with sugar until smooth.
13
Beat in flour and add eggs 1 at a time, beating after each addition.
14
Beat in sour cream, vanilla, and reserved cherry juice until combined well.
15
Pour filling into crust and bake in middle of oven 50 minutes.
16
(Cake will not be set in center but will set as it cools.)
17
Transfer cake in pan to a rack to cool completely.
18
Chill cake, loosely covered, 1 hour.
19
Remove side of pan and transfer cake to a plate.
20
Spread topping evenly over cake.
21
Chill cake, loosely covered, at least 2 hours and up to 3 days.

3455

kcal

Calories

188

Fat

395

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup blanched whole almonds, toasted lightly, 20 thin chocolate wafer cookies, 1/2 stick (1/4 cup) unsalted butter, softened, 1/3 cup sugar, and more.

Yes, Cherry Cheesecake with Chocolate Almond Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!