When I tried this cake, it really surprised me how fluffy and spongy the base of a cheese cake can be! Mostly, the cheese cake base batters that I have tried were dry or too crunchy, which was the reason that I have always preferred to bake only the chream cheese mixture and nothing else. But this cake is differend as you don't have to combine crushed cookies with butter to achieve a nice cake base. It's a lot moister and softer, which makes this cake one of my favorite cheese cakes ever.
Almond Cheese Cake
100gm melted butter
200gm ground almonds
2 tsp baking powder
500gm curd cheese
200gm whipped cream
1 Tabsp semolina
2 tsp cornstarch
1 tsp baking powder
3 Tabsp oil
+ some sliced almonds for sprinkling (I was using about 100 - 200gm)
Preheat oven to 150C and line the base of a medium size round baking pan.
Prepare the cake base: Beat butter and sugar until fluffy, then add eggs, one at a time.
Pour into prepared baking pan and spread equally.
Prepare the cheese mixture: Beat sugar and eggs until very light and bubbly, for about 3 minutes. Add cream, cheese and oil and beat in until well combined.
Sieve over remaining ingredients and quickly beat in.
Pour over cake base and lighly spread.
Sprinkle the top with sliced almonds and bake for about 40 minutes until done and nicely browned. Let cool completely.