Almond Cheesecake with a Sponge Cake Base
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Serves 12 slices
Difficulty medium
Ingredients
Sponge Cake Base
- ¼ tsp. Spice Islands® Cream of Tartar
- 3 eggs, separated
- 6 Tbsp. granulated sugar
- 6 Tbsp. cake flour
- ¾ tsp. Clabber Girl® Baking Powder
- 1/8 tsp. coarse salt
- 1 tsp. Spice Islands® Pure Almond Extract
- 2 Tbsp. Crisco® All-Vegetable Shortening, melted
Cheesecake
- 4 – 8 oz. pkg. cream cheese, softened
- 1 ½ C. granulated sugar
- ¼ C. Clabber Girl® Corn Starch
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1 Tbsp. Spice Islands® Pure Almond Extract
- 3 eggs
- ¾ C. heavy cream
Whipped Topping
- ¾ C. heavy cream
- ½ tsp. Spice Islands® Pure Almond Extract
- ½ tsp. Spice Islands® Pure Vanilla Extract
- 2 Tbsp. powdered sugar
- ¼ C. sliced, toasted almonds, optional
Directions
Sponge Cake Base
- Preheat oven to 350˚F. and spray the bottom and sides of a 9-inch springform pan and line the outside of it with foil.
- In the bowl of a mixer, use the whip attachment to beat the egg whites and cream of tartar on high speed until foamy; about 30 seconds.
- Add ¼ cup of the granulated sugar and beat on high until stiff peaks are formed; about 2-3 minutes; set aside.
- In a small bowl, whisk together the cake flour, baking powder and salt; set aside.
- With a mixer, beat the egg yolks on high speed for 2 minutes.
- Add 2 Tbsp. granulated sugar and beat on high an additional 4 minutes.
- Mix in the extract and melted shortening until well blended.
- On low speed, slowly add the flour and mix until incorporated.
- By hand with a spatula, fold in the whipped egg whites in 3 additions. You may still see a few white spots, but that’s ok.
- Pour the batter into the prepared springform pan and bake for 12-15 minutes or until it springs back when touched in the center. Allow to cool while preparing the cheesecake. Leave the oven on at 350˚F.
Cheesecake
- In the bowl of a mixer, beat the cream cheese on med-high speed for 2 minutes.
- Add the granulated sugar and blend on high another minute.
- On med-low speed, add the corn starch, cinnamon and almond extract and mix well.
- Add the eggs, one at a time, blending well after each one.
- Add the heavy cream and blend until incorporated.
- Pour over the sponge cake base.
- Place the (still foil wrapped) springform pan in a larger pan or deep baking sheet.
- Add water to the outer pan until it goes as much as halfway up the side of the springform pan.
- Bake for 60-75 minutes or until the center is set and the internal temperature is 160˚ F.
- Carefully remove from the oven, careful not to spill or splash the water surrounding the springform pan.
- When cool enough to handle, remove the springform pan from the water and remove the foil.
- Allow the cheesecake to cool on a wire rack for 4 hours then cover lightly and refrigerate overnight.
Whipped Topping
- Prepare the whipped cream the day the cheesecake will be served.
- In the bowl of a mixer with a whip attachment, mix the heavy cream and extracts on medium speed for 30 seconds.
- Add the powdered sugar and increase the speed to high and beat until medium peaks form. Do not over mix.
- Garnish cheesecake with whipped topping and toasted almonds.