Harriet Nelson'S Cream Cheese Cake
A rich and creamy cheesecake with a smooth almond-flavored filling topped with sour cream and slivered Brazil nuts, perfect for special occasions or indulgent desserts.
Ingredients
Instructions
- Beat cream cheese, eggs, 2/3 cup sugar, and almond extract together very thoroughly until smooth, thick, and lemon-colored.
- Pour the mixture into a greased 9-inch pie plate.
- Bake in a 350°F oven for 25 minutes.
- Cool for 20 minutes.
- While the cheesecake is cooling, beat sour cream, 3 tablespoons sugar, and vanilla together thoroughly.
- Pour the sour cream mixture over the cooled cheesecake.
- Return to the 350°F oven and bake for an additional 10 minutes.
- Cool before serving and sprinkle slivered Brazil nuts on top.
Tips & Substitutions
For a smoother texture, ensure your cream cheese is at room temperature before mixing. If you prefer, you can substitute the almond extract with vanilla extract for a different flavor profile. For a slightly tangier topping, consider adding a splash of lemon juice to the sour cream mixture. This cake pairs beautifully with Ella'S Orange Cookies for a delightful dessert spread.
Serving Suggestions
Serve this Cream Cheese Cake chilled or at room temperature, garnished with slivered Brazil nuts for added texture. It pairs wonderfully with a drizzle of chocolate sauce or fresh fruit compote for a burst of flavor. For a complete dessert experience, consider serving alongside Mike'S Favorite Biscuits, offering a delightful contrast in flavors.
Storage & Reheating
Store any leftover Cream Cheese Cake in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warm. Alternatively, you can serve it cold, as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Harriet Nelson'S Cream Cheese Cake contains roughly 182 calories, with 4g protein, 15g carbohydrates, and 8g fat. It is a good source of vitamin A (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture and richness might be slightly different. The cake may not be as thick and creamy, but it will still taste delicious. Just make sure to beat it well to achieve a smooth consistency.
How can I make this cake gluten-free?
This recipe is naturally gluten-free since it does not contain any flour. However, always check that your ingredients, especially the sour cream, are certified gluten-free to ensure there are no cross-contaminations.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt is an excellent substitute that will provide a similar tanginess and creaminess. Alternatively, you can mix equal parts of cream and a small amount of vinegar or lemon juice to create a sour cream alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).