🍓 Almond Crust Strawberry Cheesecake 🍓
A decadent love story between nutty almonds and sweet strawberries, all nestled in a velvety cheesecake.
📝 Introduction
Imagine slicing into a luxuriously creamy cheesecake with a crunchy almond crust that crumbles just right under your fork. Topped with glistening fresh strawberries or a ruby-red compote, this Almond Crust Strawberry Cheesecake is more than dessert—it’s an experience of elegance, texture, and flavor. This dessert celebrates the natural marriage of almonds and strawberries, creating a sweet symphony that’s both gluten-free friendly and crowd-pleasing. Perfect for lovers of rich desserts with fruity finishes.
đź§ľ Ingredients
🌰 For the Almond Crust:
- 1 cup almond flour (super-fine works best)
- 2 tablespoons granulated sugar (or coconut sugar)
- 4 tablespoons unsalted butter, melted
đź§€ For the Cheesecake Filling:
- 2 pounds (900g) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon almond extract (or substitute with vanilla if desired)
- 4 large eggs
- 1/2 cup sour cream (for richness and tang)
- 1/4 cup heavy cream (for silky texture)
- Pinch of salt
🍓 For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
🛠️ Instructions & Method
🔸 Step 1: Prepare the Almond Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine almond flour, sugar, and melted butter.
- Mix until it resembles damp sand.
- Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create an even, firm crust.
- Bake for 10–12 minutes, or until slightly golden. Let it cool while preparing the filling.
🔸 Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and fluffy (about 2–3 minutes).
- Gradually add sugar, almond extract, and salt, mixing until well incorporated.
- Add eggs one at a time, beating on low speed after each addition (don’t overmix to avoid cracks).
- Add sour cream and heavy cream. Mix just until smooth.
- Pour the filling over the cooled crust and smooth the top with a spatula.
🔸 Step 3: Bake the Cheesecake
- Place the springform pan into a larger baking dish and fill the outer pan with hot water (water bath method helps prevent cracking).
- Bake at 325°F (163°C) for 60–70 minutes, or until the edges are set but the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
- Remove from oven and water bath, then chill in the fridge for at least 4 hours, preferably overnight.
🔸 Step 4: Strawberry Topping
- In a saucepan, combine strawberries, sugar, and lemon juice.
- Simmer over medium heat for about 10 minutes until soft.
- Optional: Mix cornstarch with water, stir in, and simmer until thickened.
- Cool and spoon over the chilled cheesecake before serving.
🧬 Formation & History
Cheesecake traces back to ancient Greece, where it was served to Olympians. Over centuries, it evolved with local flavors. The almond crust adds a Mediterranean twist, replacing traditional graham crackers with ground nuts—ideal for gluten-sensitive eaters. Strawberries, long associated with love and fertility, bring freshness and color. The almond extract nods to marzipan lovers and elevates the cheesecake’s nutty depth.
đź’ž Conclusion & Lovers of This Dessert
This Almond Crust Strawberry Cheesecake is a dessert made for romantic occasions, afternoon tea lovers, bridal showers, anniversaries, or a luxurious self-care night. The crunchy almond base, silky almond-kissed filling, and glistening strawberries create a dessert that’s both rustic and refined.
Whether you’re:
- A fruit lover needing a sweet strawberry fix,
- A cheesecake fanatic exploring texture twists,
- Or a gluten-free dessert seeker looking for indulgence without compromise—
This cheesecake is for you and your lovers of flavor.
🧡 Serving Tips for Lovers
- Top with extra whipped cream and slivered almonds for a romantic flair.
- Pair with rosé, coffee, or almond milk latte.
- Store leftovers (if any!) tightly wrapped in the fridge for up to 4 days.
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