Ingredients
Scale
Crust
- 2½ cups graham cracker crumbs (about 2 standard sleeves)
- ¼ cup whole almonds, finely pulsed in a food processor
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tbsp amaretto liqueur
Filling
- 2 (8 oz) packages cream cheese, softened
- 2 (8 oz) packages Neufchâtel cheese, softened
- 1½ cups granulated sugar
- 4 large eggs
- 3 tbsp amaretto liqueur
- 1 tsp almond extract
- ¾ tsp vanilla extract
- Pinch of salt
- ¼ cup whole almonds, finely pulsed in a food processor
- 2 oz premium white chocolate, finely chopped
Sour Cream Topping
- 1 (16 oz) container sour cream
- ¼ cup granulated sugar
- 1 tsp almond extract
- ½ cup sliced almonds, toasted, for garnish
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.
- Make the crust: In a medium bowl combine the graham crumbs, finely chopped almonds, ¼ cup sugar, melted butter and 1 tablespoon amaretto. Press this mixture firmly into the bottom of the springform pan and up the sides about halfway. Set the pan aside while you prepare the filling.
- Beat the cheeses: In the bowl of a stand mixer (or with a handheld mixer), beat the cream cheese and Neufchâtel with the 1½ cups sugar until smooth and no lumps remain.
- Add the eggs: With the mixer on low, add the eggs one at a time, mixing just until each is incorporated — avoid overbeating.
- Flavor the batter: Add the 3 tablespoons amaretto, almond extract, vanilla extract, a pinch of salt and the ¼ cup finely chopped almonds. Mix briefly to combine.
- Fold in the white chocolate: Gently fold the chopped white chocolate into the batter by hand so it distributes evenly.
- Fill the crust: Pour the cheesecake batter into the prepared crust and smooth the top.
- Bake: Set the springform pan on a rimmed baking sheet. Bake 55–65 minutes, or until the edges are set and the center still has a slight wobble.
- Prepare the topping: While the cheesecake bakes, whisk together sour cream, ¼ cup sugar and 1 teaspoon almond extract in a small bowl.
- Finish baking: When the cheesecake is almost set, remove it from the oven and let it rest for 5 minutes. Spread the sour cream mixture evenly over the hot cheesecake, then return to the oven for 5 more minutes to set the topping.
- Cool: Take the pan from the oven and let the cheesecake cool in the pan for 10 minutes on a wire rack. Run a knife around the inner edge to loosen it, then leave the cake in the pan and let it cool further on the rack.
- Chill: After about an hour at room temperature, transfer the still-contained springform pan to the refrigerator and chill overnight (this develops texture and flavor).
- Finish & slice: The next day, release the pan sides. For clean slices, warm a long knife under hot water, dry it, then slice; reheat and dry between cuts for perfect wedges.
- Store or freeze: Serve immediately or freeze individual slices separated by parchment in a freezer-safe container. Thaw overnight in the fridge before serving.
Notes
- Room-temp cheeses blend much smoother—plan ahead.
- Don’t overmix after adding eggs to reduce cracking.
- Water bath optional: If you prefer a silky, crack-free top, place the springform pan (wrapped in foil) in a larger pan and add hot water about 1” up the outer pan’s sides before baking.
- Toast the sliced almonds in a dry skillet for 2–3 minutes until fragrant before sprinkling on top.