Ingredients
Equipment
Method
Preparation
- Preheat the oven and prepare the crust with graham cracker crumbs, brown sugar, and melted unsalted butter.
- Press the crust mixture into the bottom of a springform pan.
Filling
- In a mixing bowl, beat the cream cheese until smooth, then add granulated sugar, sour cream, heavy cream, vanilla extract, almond extract, and salt.
- Mix in the eggs one at a time until fully incorporated.
- Pour the cream cheese mixture over the crust in the springform pan.
Topping
- In a separate bowl, mix softened unsalted butter, granulated sugar, almond flour, and additional egg until smooth.
- Spoon dollops of the almond mixture over the cream cheese layer.
- Sprinkle toasted sliced almonds and blueberries on top.
- Bake in the preheated oven for about 55 minutes, or until set.
- Let the cheesecake cool, then refrigerate for at least 4 hours.
- Dust with powdered sugar before serving.
Nutrition
Notes
This cheesecake can be customized with different fruits and nuts for unique variations. Store it properly in the refrigerator and enjoy it within five days for the best quality.