Best 2 Raspberry Almond Cheesecake Recipes

Indulge in a delightful culinary journey with our Raspberry Almond Cheesecake, a harmonious blend of sweet and tangy flavors. This luscious dessert showcases a creamy cheesecake filling, swirled with bursts of raspberry coulis and topped with a crunchy almond streusel. The combination of almond extract and almond flour adds a nutty richness to the cheesecake, while the fresh raspberries bring a vibrant tartness. This recipe also includes a classic New York Cheesecake, a timeless dessert with a smooth, dense texture and a graham cracker crust. Discover the art of making a rich and creamy Chocolate Cheesecake, featuring a decadent chocolate ganache topping. For a refreshing twist, try our Lemon Cheesecake, bursting with citrusy goodness and a hint of vanilla. And if you're craving a unique flavor combination, our Dulce de Leche Cheesecake offers a delightful fusion of caramel and cream cheese.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY ALMOND CHEESECAKE BARS

Raspberry Almond Cheesecake Bars image

Time 5h10m

Number Of Ingredients 18

Ingredients

CRUST:
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1 1/4 cups all-purpose flour
1/3 cup sugar
3/4 cups almonds, chopped
1/8 teaspoon salt
1/2 cup cold butter cut into 1 Tablespoon pieces (I use salted)
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FILLING:
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16 ounces cream cheese, at room temperature
3/4 cup sugar
2 Tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh raspberries

Steps:

CRUST: ----------------------- Preheat oven to 325*F Line a 9x9 glass dish with non stick foil or parchment paper, making sure to cover sides as well as bottom of pan. In food processor or by hand, combine the flour, sugar, almonds and salt. Pulse 2 or 3 times to mix. If by hand, stir to combine. Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. If doing by hand, use a pastry blender to mix all ingredients until large pea sized crumbs form. Press the crust mixture into the bottom and 1 inch up the sides of lined dish. Bake for15-20 minutes until golden golden. ----------------------- FILLING: ----------------------- In a large bowl, blend the cream cheese and sugar until smooth and creamy. Add flour and mix until incorporated. Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in the cream, vanilla and almond extracts. Gently fold in the raspberries. Pour the batter onto the prepared crust. Bake 30-35 minutes, until the center is set when you give the pan a gentle jiggle. Remove from the oven and, using a butter knife gently loosen the warm cheesecake square from the sides of pan. Let pan cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. Using a sharp knife, cut into 16 squares. Serve cold. Store tightly covered in the refrigerator for up to 3 days.

RASPBERRY ALMOND CHEESECAKE

Raspberry Almond Cheesecake image

My son requests this cheesecake for his birthday cake every year, and our school auction committee asks me to make it for their annual auction. It's definitely one of the best cheesecakes I make. -Diane Schumann, Fredonia, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

2 cups vanilla wafers (about 60 wafers)
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon Triple Sec
1 teaspoon almond extract
1/8 teaspoon salt
4 large eggs, lightly beaten
1/3 cup seedless raspberry spreadable fruit
1/2 teaspoon raspberry extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1/2 teaspoon almond extract

Steps:

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Triple Sec, extract and salt. Add eggs; beat on low speed just until combined. , Remove 1 cup batter to a small bowl; stir in spreadable fruit and extract until well blended. Pour plain batter over crust. Drop raspberry batter by tablespoons over plain batter; spread evenly. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until almost set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Let stand for 5 minutes., For topping, combine all the ingredients; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 558 calories, Fat 38g fat (23g saturated fat), Cholesterol 173mg cholesterol, Sodium 340mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

Use fresh raspberries for the best flavor.
If you don't have raspberry jam, you can use another type of jam or preserves, such as strawberry or apricot.
For a richer cheesecake, use full-fat cream cheese.
If you don't have a springform pan, you can use a regular 9-inch pie plate.
To prevent the cheesecake from cracking, bake it in a water bath.
Let the cheesecake cool completely before serving.

Conclusion:

This raspberry almond cheesecake is a delicious and decadent dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the tart raspberries and the crunchy almond crust. This cheesecake is sure to be a hit with everyone who tries it.