Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely ground almonds
  • 1/3 cup light brown sugar
  • 10 tablespoons melted butter
  • 32 oz full-fat cream cheese, room temperature
  • 1 1/2 cups full-fat sour cream, room temperature
  • 1 cup powdered sugar
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 tablespoons flour
  • 1 jar DeLallo Sour Cherry Spread

Instruction

  • Preheat oven to 400°F. Grease a 9-inch springform pan with oil. Tightly wrap pan with tin foil. Set aside.
  • In a large bowl, combine the graham cracker crumbs, finely ground almonds, and brown sugar, stirring to combined.
  • Stir in the melted butter. Mixture should resemble wet sand.
  • Using your fingers, break up mixture into prepared pan. To create an even crust, create an even layer of crust using about 2/3 of the mixture, then scatter the remaining mixture around the edges, creating a lip. Firmly pack crust into pan, pushing it up the sides just slightly.
  • Bake for 10 minutes, until the crust just starts to become fragrant. Remove, turn heat down to 325°F, and allow crust to cool slightly while you create your filling.
  • In a standing mixer fitted with a paddle attachment, cream the cream cheese over medium-low speed for 2 minutes. Do not use a higher speed, or you will incorporate too much air into the batter. Scrape the cream cheese from the sides of the bowl halfway through mixing.
  • Add in the sour cream, powdered sugar, honey, and vanilla, beating 1 minute longer.
  • Add in the eggs, one by one, beating until fully incorporated. Remove bowl from stand mixer and sift 3 tablespoons of flour into batter.
  • Sift the entire batter through a fine mesh strainer over the prepared crust in order to remove any remaining lumps. Bang pan on counter 5 times to remove any air bubbles.
  • Place cheesecake into a water bath, then place water bath into 325°F oven. Bake for 1 hour 10 minutes. The cheesecake will be just lightly golden, but should still look fairly pale. It will be jiggly, but will continue to cook as it cools.
  • Allow to cool for 1 hour before placing into fridge to cool completely, about 3 hours more.
  • To serve, top with 1 jar DeLallo Sour Cherry Spread!