Almond flour and sliced almonds are the base for a rich, creamy cheesecake topped with a sour cream layer and a sweet and tangy dried apricot compote.
Preparation Time
40 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 50 mins
Calories
536 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
Step 2
For the crust, combine almond flour, brown sugar, and almonds in a bowl. Add butter and stir with a fork until mixture resembles wet sand. Spread evenly in the pan. Set aside.
Step 3
For the cheesecake, combine apricots and enough water to cover in a saucepan. Bring to a boil over high heat. Reduce heat to low and simmer until very soft, about 10 minutes. Drain and mash into pulp. Add amaretto and sugar to taste. Mix until well combined.
Step 4
Beat cream cheese, 3/4 cup white sugar, sour cream, cornstarch, and vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time, mixing well after each addition. Fold in 2 tablespoons of apricot pulp (reserve remainder for garnish). Pour cheesecake batter into the pan.
Step 5
Bake in the preheated oven until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
Step 6
For the topping, beat sour cream, sugar, and vanilla extract together until combined. Remove cheesecake from the oven. Spoon topping over surface of cake and continue to bake, 8 minutes more.
Step 7
Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp before serving.
