Name: No-Crust Almond Cheesecake
Yield: Makes 8 to 12 servings.
Cuisine: Cakes and Frostings
Ingredients: 3 packages (8 ounces each) cream cheese, softened; 5 eggs; 1 cup plus 4 tablespoons sugar, divided; 1/4 teaspoon almond extract; 2 cups sour cream; 1 teaspoon vanilla extract; Optional: mint for garnish

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This Almond Cheesecake is a great dessert option for people with gluten sensitivities. No worries about the exclusion of a traditional crust; the filling forms its own crust.

Top with mint or fresh, seasonal berries for the ultimate indulgence.

Maslova Valentina/Shutterstock

Photo Credit:

Maslova Valentina/Shutterstock

Ingredients

3 packages (8 ounces each) cream cheese, softened

5 eggs

1 cup plus 4 tablespoons sugar, divided

1/4 teaspoon almond extract

2 cups sour cream

1 teaspoon vanilla extract

Optional: mint for garnish

Instructions

Preheat oven to 325 degrees F. Grease a 10-inch pie plate.

In a bowl, beat cream cheese until light and creamy. Add eggs, one at a time, beating after each. Add 1 cup sugar and almond extract. Beat for 5 minutes, or until smooth, thick, and lemon-color.

Pour into prepared plate. Bake for 50 minutes. Cool on a rack for 20 minutes.

In a bowl, beat together sour cream, remaining 4 tablespoons sugar, and vanilla. Drop by spoonfuls onto cheesecake and spread to smooth. Bake for 15 minutes more. Cool, then refrigerate for at least 24 hours before cutting.