Honey Almond Cheesecake
Farmer's markets and local grocery stores have just begun to overflow with juicy, fresh fruits: strawberries, rhubarb, blueberries, raspberries, and you may even find some fresh currants. This is my favorite time of year – when all of the best produce is shared and enjoyed. I find myself adding fresh fruit to my cereal, salads, and desserts. I have a perfect dessert to top with all of that fresh fruit of the season: cheesecake!
What better way to enjoy fresh fruit than spilling over a light and fluffy cheesecake? Try this Honey Almond Cheesecake with stewed cherries, blueberry sauce, fresh raspberries, or simple sliced strawberries. The addition of fresh fruit makes the dessert an absolutely perfect finale to any meal. Or you don't even have to wait until after a meal, you can enjoy this light cheesecake like we did, on a sunny afternoon on your back porch with a simple cocktail or lemonade.
While most cheesecakes are overly decadent and leave you feeling heavy and a bit guilty even, this lightly sweet cheesecake satisfies the cheesecake cravings but without any tinge of guilty indulgence. The taste is one of pure luxury, yet the dessert is light, sweetened naturally with honey, and with a hearty nut and coconut crust that adds a boost in flavor and texture.
Cheesecakes are fun to make and impressive to share but they can be a bit of an adventure… before embarking on this recipe, make sure you have a roasting pan large enough to hold your cheesecake pan, as it needs to bake in a water bath. Besides that, you should find that making cheesecake is more simple and satisfying than you thought.
1 cup almond meal
1 cup almond flour
1/4 cup sugar
1/4 cup coconut butter, room temperature
2 1/2 pounds cream cheese (5 8 oz packages) (at room temp)
1 cup honey
1 T heavy cream
1 T sour cream
2 egg yolk
Cover the outside of a 9-inch springform pan with foil so that there are no gaping seams and it folds just over the top of the pan. Combine all crust ingredients in a bowl with an electric mixer until small clumps are formed. Press into the foiled springform pan and set aside.
Whip cream cheese in an electric mixer until fluffy and smooth. Add honey and mix thoroughly. Add heavy and sour cream and mix for 30 seconds. Add eggs and egg yolks one at a time while mixing. Make sure you scrape the bottom and sides of the bowl, mixing again until all lumps are incorporated. Pour cheesecake mixture on top of the crust and smooth the top with a spatula.
Preheat oven to 350 degrees and boil 4 cups of water. After water has come to a boil, fill a large roasting pan with approximately 2 inches of water. Place the foil covered cheesecake pan into the water bath and place in oven for 1.5 hours. Be sure to check on the cheesecake half way thorough to make sure water from the bath hasn't begun to boil up into the cheesecake. Also, if the top of the cheesecake is looking dark, lay a sheet of foil lightly over the top. After 1.5 hours of baking, keep the cheesecake in the oven but turn off the heat and open the door 1-2 inches. Allow the cheesecake to rest here for 45 minutes to an hour. Remove from oven and refrigerate overnight.