Saturday, July 13 2024

This dessert is a testament to the art of pastry making, a perfect blend of sweet and savory, creamy and crunchy, all in one bite.

The rich, buttery flavor of almonds, the sweet, velvety texture of caramel, and the tart creaminess of cheesecake come together to create a dessert that is nothing short of a culinary masterpiece.

This almond and salted caramel cheesecake is not just a dessert, but an experience, a taste journey that leaves you wanting more.




For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
For the cheesecake:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup of Greek yogurt
  • 2 teaspoons pure vanilla extract
For the salted caramel:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon sea salt
  1. Preheat your oven to 320 F. In a bowl, combine the almond flour, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the Greek yogurt and vanilla extract.
  3. Pour the cream cheese mixture over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set and the top is lightly browned. Let the cheesecake cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and let cool completely.
  4. While the cheesecake is cooling, make the salted caramel. In a heavy saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to high and bring to a boil without stirring. Boil until the syrup turns a deep amber color, about 5-10 minutes.
  5. Remove the saucepan from the heat and slowly whisk in the heavy cream. The mixture will bubble up, so be careful. Stir in the butter and sea salt until smooth. Let the caramel cool for about 15 minutes, then pour over the cooled cheesecake.
  6. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving. Enjoy this decadent Almond and Salted Caramel Cheesecake, a dessert that is sure to impress!
Remember, the key to a great cheesecake is patience. Don’t rush the baking or cooling process, and you’ll be rewarded with a dessert that is as delicious as it is beautiful. Happy baking!
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