No-Crust Almond Cheesecake | Almanac.com

No-Crust Almond Cheesecake

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Maslova Valentina/Shutterstock
Makes 8 to 12 servings.
Nancy Reed, Elmwood, Illinois
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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.

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

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.

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