Caramel and Almond Cheesecake

Name: Caramel and Almond Cheesecake
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 10 serving(s)
Ingredients: 500 ml (2 cups) lightly packed almond powder; 45 ml (3 tbsp) brown sugar; 45 ml (3 tbsp) melted butter; 2 sheets heavy-duty aluminum foil, 45 cm (18-inch) wide; 3 blocks 250 g cream cheese, softened; 180 ml (3/4 cup) sugar; 90 ml (6 tbsp) sour cream; 3 eggs; 1/2 vanilla bean, seeds only; 180 ml (3/4 cup) sugar; 30 ml (2 tbsp) water; 60 ml (1/4 cup) 35% cream, warm; 60 ml (1/4 cup) unsalted butter; 125 ml (1/2 cup) chopped toasted almonds

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Preparation 40 MIN

Cooking 1 H 30 MIN

Waiting 1 H

Chilling 7 H
Servings 10
Freezes

Ingredients
Preparation

Ingredients

Almond Crust

500 ml (2 cups) lightly packed almond powder
45 ml (3 tbsp) brown sugar
45 ml (3 tbsp) melted butter
2 sheets heavy-duty aluminum foil, 45 cm (18-inch) wide

Vanilla Filling

3 blocks 250 g cream cheese, softened
180 ml (3/4 cup) sugar
90 ml (6 tbsp) sour cream
3 eggs
1/2 vanilla bean, seeds only

Caramel

180 ml (3/4 cup) sugar
30 ml (2 tbsp) water
60 ml (1/4 cup) 35% cream, warm
60 ml (1/4 cup) unsalted butter
125 ml (1/2 cup) chopped toasted almonds

Preparation

Almond Crust

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Butter the inside of the pan.
In a bowl, combine the almonds, brown sugar and butter. Press firmly at the bottom and up the sides of the pan. Bake for 12 minutes. Let cool.
Wrap the outside bottom and sides tightly with aluminum foil base. Double the foil. Reduce the oven temperature to 165 °C (325 °F).

Vanilla Filling

In a food processor, cream the cheese and sugar. Add the remaining ingredients and pulse until just smooth. With a spatula, scrape down the sides a few times. Pour over the crust.
Prepare a water bath: Place the cheesecake in a large baking dish and pour hot water into the dish up to one third of the cake pan.
Bake for about 1 hour and 10 minutes or until a thermometer inserted in the centre of the cheesecake reads 65 °C (150 °F). Remove the cheesecake from water bath and foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.

Caramel

In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture is golden brown. Off the heat, add the hot cream and the butter. Beware of splattering. Bring to a boil. Simmer over low heat until the caramel is smooth. Let cool for 15 minutes. Pour over the cheesecake. Spread the almonds on the surface of the caramel. Refrigerate for 1 hour before serving.
Run a thin blade between the pan and the cheesecake, then unmold.