Cheesecake with Almond Crust

Instructions

1. Step 1

   Heat the oven to 160°C. Line the bottom of the springform pan with baking parchment and set it on a baking sheet.

   Cookware: baking sheet, oven, springform pan

2. Step 2

   In a mixing bowl, combine the ground almond with 3 ¼ tbsp (40 gr) of the sugar and 1 gr of the salt.

   Ingredients used: 150.0 gr Almond, 1.0 gr Fine Salt, 40.0 gr Granulated Sugar

   Cookware: mixing bowl

3. Step 3

   Stir in the melted butter until evenly moistened. Press the mixture firmly over the bottom of the springform pan.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 gr Unsalted Butter

   Cookware: mixing bowl, Silicone spatula, springform pan

4. Step 4

   Bake the crust at 160°C until lightly golden at the edges, then place the pan on a wire rack to cool slightly.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, springform pan, wire rack

5. Step 5

   Beat the cream cheese with the remaining ¾ cup (160 gr) sugar and the cornstarch on low speed until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 16.0 gr Cornstarch, 680.0 gr Cream Cheese, 160.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl, Silicone spatula

6. Step 6

   Mix in the sour cream, vanilla extract, lemon juice, and remaining 1 gr salt just until uniform.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 15.0 ml Lemon Juice, 180.0 ml Sour Cream, 10.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, Silicone spatula

7. Step 7

   Add the eggs one at a time, mixing on low speed after each addition only until incorporated.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl, Silicone spatula

8. Step 8

   Pour the filling over the crust and smooth the top. Tap the pan gently on the work surface to release large air bubbles.

   Cookware: baking sheet, Silicone spatula, springform pan

9. Step 9

   Bake at 160°C until the edges are set, the center still has a slight wobble, and the center reaches 71°C.

   Timer: 55 min (fixed)

   Cookware: baking sheet, instant-read thermometer, oven, springform pan

10. Step 10

    Turn off the oven, open the door slightly, and leave the cheesecake inside to cool gradually.

    Timer: 60 min (fixed)

    Cookware: oven, springform pan

11. Step 11

    Transfer the cheesecake to a wire rack and cool for 30 minutes.

    Timer: 30 min (fixed)

    Cookware: springform pan, wire rack

12. Step 12

    Cover the pan and refrigerate until thoroughly cold and firm.

    Timer: 240 min (fixed)

    Cookware: springform pan

13. Step 13

    Run a small knife around the edge, release the springform pan, and cut the cheesecake into 12 slices.

    Cookware: small knife, springform pan