Best 6 Almond Crust Raspberry Cheesecake Recipes

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Almond crust raspberry cheesecake is a classic dessert that combines a sweet and creamy cheesecake filling with a crunchy almond crust and a tart raspberry topping. This versatile recipe can be customized to suit your taste preferences, making it a perfect choice for any occasion. Whether you're a beginner or an experienced baker, this article will provide you with the best recipe to create a delicious and visually stunning almond crust raspberry cheesecake that will impress your family and friends.

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

KETO RASPBERRY CHEESECAKE



Keto Raspberry Cheesecake image

An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.

Provided by Holistic Yum

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h45m

Yield 12

Number Of Ingredients 13

cooking spray
2 cups blanched almond flour
⅓ cup unsalted butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
4 large eggs
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 teaspoon vanilla extract
6 ounces fresh raspberries
2 tablespoons powdered erythritol sweetener

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
  • Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.
  • Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
  • Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
  • Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.
  • Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.
  • Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
  • To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 32.8 g, Cholesterol 157.7 mg, Fat 43.2 g, Fiber 3.2 g, Protein 12.3 g, SaturatedFat 21 g, Sodium 245.1 mg, Sugar 1.8 g

RASPBERRY & WHITE CHOCOLATE CHEESECAKE



Raspberry & White Chocolate Cheesecake image

My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. -Charlotte Roos, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 2h25m

Yield 16 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch
CRUST:
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1-1/4 cups heavy whipping cream
2 teaspoons vanilla extract
2 large eggs, lightly beaten
12 ounces white baking chocolate, melted and cooled

Steps:

  • In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Nutrition Facts : Calories 570 calories, Fat 41g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 247mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

LOW CARB CHEESECAKE WITH ALMOND CRUST



Low Carb Cheesecake With Almond Crust image

I've been searching for a low carb cheesecake since I've given up sugar and so, using ideas from different recipes, I came up with this one. I made it with raspberry jello and then I pureed a 1/2 pint of raspberries with some Splenda (add to your taste) and a tsp. of gelatin. Then I spread it on the cheesecake before chilling.

Provided by Mina in Toronto

Categories     Cheesecake

Time 22m

Yield 1 cheesecake, 12-15 serving(s)

Number Of Ingredients 8

1 1/2 cups almond flour (crushed almonds)
4 tablespoons butter, melted
1 tablespoon sugar substitute
1 (3 ounce) box sugar-free jello, any flavour
1/2 cup boiling water
2 tablespoons sugar substitute
16 ounces low-fat cream cheese, softened
1 cup Cool Whip Lite

Steps:

  • Almond Crust:.
  • Preheat oven to 350°F.
  • Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
  • Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
  • Cheesecake Filling:.
  • Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
  • Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
  • This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.

Nutrition Facts : Calories 180.2, Fat 13.5, SaturatedFat 8.7, Cholesterol 39, Sodium 379.3, Carbohydrate 7.3, Sugar 3.6, Protein 8

MASCARPONE CHEESECAKE WITH ALMOND CRUST



Mascarpone Cheesecake with Almond Crust image

Provided by Giada De Laurentiis

Categories     dessert

Time 11h45m

Yield 12 to 16 servings

Number Of Ingredients 12

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

Steps:

  • For the crust: Preheat oven to 350 degrees F.
  • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
  • For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
  • For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
  • Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

LUSCIOUS ALMOND CHEESECAKE



Luscious Almond Cheesecake image

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs, room temperature, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. 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., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE



PHILADELPHIA New York-Style Almond Crust Cheesecake image

Find out the secret to this low-carb almond crust cheesecake! There's not a graham cracker or cookie to be found in our PHILADELPHIA New York-Style Almond Crust Cheesecake, and that may be exactly what you need tonight.

Provided by My Food and Family

Categories     Recipes

Time 5h10m

Yield 16 servings

Number Of Ingredients 9

1/2 cup ground PLANTERS Almonds
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup granulated sugar substitute
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1 pt. (2 cups) fresh raspberries

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
  • Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
  • Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

Nutrition Facts : Calories 300, Fat 25 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 9 g, Protein 9 g

Tips:

  • Use fresh raspberries. Fresh raspberries have the best flavor and texture for this cheesecake. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
  • Make sure the cream cheese is at room temperature. This will help it blend smoothly with the other ingredients.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This will help it set properly.

Conclusion:

This almond crust raspberry cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy cheesecake filling, tart raspberry sauce, and crunchy almond crust, this cheesecake is sure to be a hit with everyone who tries it.

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