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.
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.