Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, and almond extract to the butter-sugar mixture. Mix until incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Incorporate the sour cream into the cookie dough until smooth.
- Press the cookie dough evenly into the bottom of the prepared springform pan.
- Bake the cookie crust for 12-15 minutes until golden brown, then let cool.
- In another bowl, combine cream cheese and sugar, mixing until smooth.
- Blend in vanilla extract and add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream until the mixture is silky and smooth.
- Pour the cheesecake batter over the cooled cookie crust and smooth the top.
- Bake for 50-55 minutes until the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour with the door slightly ajar.
- Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Carefully remove from the springform pan, slice, and serve.
Nutrition
Notes
For best results, always use room temperature cream cheese and eggs. Chill the cheesecake overnight for improved flavor and texture.