Ingredients
- 2 cups whole unblanched almonds
- 5 tablespoons of sugar
- 1/4 teaspoon almond extract
- 5 tablespoons unsalted butter, room temperature
Preparation
Step 1
Wrap the outside of your springform pan with 2 heavy duty layers of aluminum foil that are 15 to 18 inches wide. Each layer should be wide and long enough to cover the bottom of the pan without leaving any gaps. You need to create a water-tight seal so that when you bake the cheesecake in hot water none of the liquid seeps into the pan. Test the seal before you proceed with making the crust. You can test it by putting the pan in a large roasting pan filled with water.
Preheat oven to 375 degrees F. In a food processor, blend the almonds, sugar and almond extract until the almonds are coarsely chopped. Add unsalted butter and process until almonds are finely chopped. With your hands, press the almond mixture firmly onto the bottom and 2 inches up the side of a 9-inch-diameter springform pan. Fill a small glass (no handle) with coins and use it to gently press the crust onto the bottom and sides, allowing the weight from the coins to do the work for you.
Bake crust until light brown, about 15-20 minutes. Allow the crust to cool in the pan on a rack. Reduce oven temperature to 350 degrees F.