A super-creamy dessert that will have cheesecake lovers begging for seconds.
Recipe information
Yield
Serves 8 to 10
Ingredients
For crust
For filling
For toppings
Preparation
Make crust:
Step 1
Preheat oven to 350°F. Set aside 1/2 cup (packed) almond paste for filling. Combine remaining almond paste, graham crackers and almonds in processor and grind finely. Add butter; process until moist crumbs form. Press over bottom and 2 inches up sides of 9-inch-diameter springform pan. Bake until crust colors, about 10 minutes. Cool.
Make filling:
Step 2
Wipe out processor. Blend sugar and reserved 1/2 cup almond paste in processor until mixture resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1 minute. Add remaining cream cheese and process until smooth. Add eggs, cream and almond extract and blend until just combined.
Step 3
Pour filling into crust. Bake cake until just set in center and beginning to crack at edges, about 40 minutes. Cool 10 minutes. Maintain oven temperature.
Make toppings:
Step 4
Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake. Bake 3 minutes. Chill cake uncovered until cold, about 1 1/2 hours.
Step 5
Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavy small saucepan. Sprinkle 1 1/2 teaspoons gelatin over. Let stand 15 minutes. Stir mixture over low heat until sugar and gelatin dissolve (do not boil). Pour into medium bowl; mix in berries. Refrigerate berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours.
Step 6
Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1 day.
