A ground almond pie crust, strawberry rhubarb compote and almond streusel topping add body and flavor to this delicate, creamy cheesecake. Our flaky pie dough also makes a great base if you want to save yourself some time. The active time to make this is modest but be sure to have enough time to refrigerate it before serving to be sure it sets nicely. Top it with whipped cream if you’re feeling indulgent.
Makes one 9 inch cheesecake.
Printable PDF of this recipe here.
ALMOND CRUST
3 Tbsp whole almonds, roasted
½ cup granulated sugar
1½ cups unbleached all-purpose flour
½ tsp vanilla extract
½ tsp almond extract
8 Tbsp unsalted butter, melted and cooled to room temperature
STRAWBERRY RHUBARB COMPOTE
6 strawberries, cored and cut into 6 pieces each
1½ cups rhubarb, cut in ½-inch pieces
⅓ granulated sugar
½ tsp loose leaf hibiscus tea
1½ tsp fresh lemon juice
STREUSEL TOPPING
¼ cup unbleached all-purpose flour
2 Tbsp + 2 tsp granulated sugar
¼ cup almonds, roasted and finely ground
¼ tsp vanilla extract
2 Tbsp cold unsalted butter, cut into ½-inch cubes
CHEESECAKE BATTER
12 oz cream cheese, room temperature
½ cup granulated sugar
½ cup kefir (or buttermilk)
2 eggs
ALMOND CRUST
Prepare a 9-inch cake pan by pressing a 12 x 16-inch piece of parchment into it. The overhang helps to lift the pie out after it has chilled.
Preheat oven to 350°F.
In the bowl of a food processor, combine the almonds, sugar and flour. Process for 1 to 2 minutes until the almonds are finely chopped. Transfer the mixture to a medium bowl. Add the extracts and melted butter. Mix with a wooden spoon to combine well. As evenly as possible, press into the prepared cake pan creating a ⅛-inch thick crust that runs up the sides about 1¾-inch. Bake for 20 to 25 minutes until golden brown. Set aside.
STRAWBERRY RHUBARB COMPOTE
Combine all compote ingredients in a sauce pan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer for 3 to 4 minutes or until the rhubarb is tender and the compote has thickened. Pour compote into a bowl and let cool for 30 minutes.
STREUSEL TOPPING
In the bowl of a stand mixer fitted with a paddle attachment, add all streusel ingredients. Using medium speed, cut the butter into the flour mixture until the texture is coarse like sand. Set aside.
CHEESECAKE BATTER
Reduce oven temperature to 300°F.
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Cream until smooth, approximately 3 minutes. Add the kefir (or buttermilk) with the mixer running. Pause and scrape the sides to ensure all is incorporated.Add the eggs one at a time, waiting for each to be fully incorporated before adding the next. Scrape the sides and mix again to ensure all is incorporated. Pour the cheesecake batter into the pre-baked pie shell. Bake for 25 to 30 minutes or until the cheesecake mixture is just set.
Top the cheesecake with the strawberry rhubarb compote and then the streusel mixture. Increase the oven temperature to 350°F and bake another 20 minutes. The streusel topping should be a light golden brown.
Cool at room temperature for 30 minutes, then refrigerate for 3 hours before serving. Enjoy!