Almond Cheesecake

This is the Almond Cheesecake that I had promised to post after the Polka Dots Swiss Roll but due to my time being occupied for making mooncakes and preparing for PFB challenge that I almost forgot to post this recipe.
I used the balance dark sweet cherries from Black Forest Cake and Polka Dots Swiss Roll to add into this cheesecake. I just loved baked cheesecakes with any flavor...that is why you can find there are many cheesecake recipes in my blog and this is one of my favorites. Hope you'll love this too :)

Printable recipe
Here's the recipe

Biscuit crumbs for one 20cm/8 inch round spring-form cake tin
Grease the sides and base of the lined (bottom) cake tin

150g Marie biscuit (grind, not too fine)
135g Melted butter

Cheese filling
50g Soft butter
40g Sugar
3 Egg yolks

3 Egg whites
40g Sugar

250g Cheese cream, at room temperature
50g Ground almond
25g Cake flour/Plain flour or Corn flour
200g Dark sweet cherries (pitted) or Blueberries
1/2 tsp Vanilla extract or almond flavor


Hints and Tips for Crumb Crusts


You will want to create a crumb crust that holds its shape without crumbling, and is easy to cut.

To achieve this, you will need the correct proportions of butter and crumbs. The ideal ratio is half the amount of butter to the wieght of the biscuit crumbs.

For example a crust using 230g (8oz) biscuit crumbs use 115g (4oz) of melted butter.

The exception to this is when a biscuit that has a high proportion of butter added to it when manufactured, the short bread biscuit is a good example of this.

When using this type of biscuit to make your crust you will need slightly less butter.