Almond Cheesecake Recipes

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
• For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
• For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
• Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
• Serve cold, with a dusting of powdered sugar if desired.

Steps:

• Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs - try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
• In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
• Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
• Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.
• Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
• Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake about 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F (300°F for dark or nonstick pan).
• In same large bowl, beat reserved 1/2 cup cake mix and the cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan on oven rack. Pour boiling water into roasting pan halfway up side of springform pan.
• Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
• Cover loosely; refrigerate at least 4 hours or overnight.
• Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
• Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.

Steps:

• In a small bowl, combine the cracker crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter. Press onto the bottom of a 9-in. springform pan; chill. , In a large bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Beat in 1 teaspoon extract and remaining cocoa. Add eggs; beat on low speed just until combined. , Pour into crust. Bake at 350° for 45-50 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining extract; beat until stiff peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.

Steps:

• Mix cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Refrigerate until ready to use.
• Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
• Pour cheesecake batter into crust. Refrigerate 8 hours or overnight. Top with remaining whipped cream and the almonds just before serving. Store leftover cheesecake in refrigerator.

Steps:

• For crust:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds slightly. Press mixture onto bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Maintain oven temperature.
• For filling:
• Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended. Pour filling into crust. Bake 15 minutes. Reduce heat to 325°F and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
• For apples:
• Toss apple slices with lemon juice in large bowl. Melt 3 tablespoons butter in heavy large skillet over high heat. Add apples and sauté until golden and tender, stirring frequently, about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1 tablespoon butter. Stir until coated and glazed. Cool slightly.
• Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples (warm or room temperature) in concentric circles atop cheesecake. Brush apples with any juices left in skillet. Cut into wedges and serve.

Steps:

• Preheat oven to 300.
• Combine graham crackers crumbs, sugar and butter.
• Press into springform pan.
• Beat cheese until fluffy.
• Gradually beat in milk.
• Add eggs and almond extract.
• Mix well.
• Pour into prepared pan.
• Bake 45- 50 minutes.
• Cool and chill.
• Serve plain or with your favorite topping.
• This can be done very quickly and simply by putting crackers, sugar and butter into a food processor.
• Blend for a minute.
• Prepare pan.
• Put cheese and milk in processor, blend.
• Add eggs and flavoring and process until thoroughly blended.
• Pour in pan.
• This whole process takes less than 5 minutes to prepare.

Steps:

• In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of a ungreased 10 inch springform pan; set aside.
• In a large mixing bowl, beat cream cheese and sugar until creamy. Add the eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust. Bake at 350 for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
• Combine sour cream, sugar and vanilla; spread over filling. Return to oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
• To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
• Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.
• To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
• In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.
• To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.
• Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.
• To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.
• Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.
• To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.
• Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use.
• Make the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside.
• Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined.
• Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired.

Steps:

• Preheat oven to 350°F. Beat eggs to blend in small bowl. Combine cracker crumbs, 1/4 cup almonds, 1 1/2 tablespoons beaten egg and 1 teaspoon sugar in processor. Using on/off turns, blend until almonds are finely ground and crumb mixture holds together, adding more beaten egg by teaspoonfuls if mixture is crumbly. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish (crust will be thin). Bake crust until set, about 8 minutes. Cool while preparing filling.
• Beat nonfat and reduced-fat cream cheeses and remaining 3/4 cup sugar in large bowl until smooth. Beat in remaining beaten eggs, then vanilla extract, lemon peel and almond extract. Gently spread filling in prepared crust. Bake cheesecake until puffed and firm to touch in center, about 40 minutes.
• Remove cheesecake from oven. Spread sour cream evenly over top; sprinkle with remaining 1/4 cup almonds. Cool cheesecake on rack 1 hour. Refrigerate uncovered until cold, then cover and refrigerate overnight. Cut into wedges.

Steps:

• For crust: Preheat oven to 350°F.
• Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
• Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
• Press crust mixture over bottom and 2 inches up sides of prepared pan.
• Bake until set, about 10 minutes.
• Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
• Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
• Beat in cream of coconut, shredded coconut and flour.
• Add eggs 1 at a time, beating until just combined.
• Pour filling into crust.
• Bake in a water bath until center is almost set, about 1 hour 15 minutes.
• Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
• Transfer to a rack and cool for at least 30 minutes.
• Cover and chill overnight.
• For topping: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate chips; whisk until smooth.
• Cool to room temperature.
• Pour topping over cake.
• Sprinkle top with almonds and coconut.
• Chill until topping is set, about 2 hours.
• (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)

Steps:

• In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
• Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

Steps:

• Preheat oven to 325ºF if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely chop 1 cup of the almonds; mix with graham crumbs and butter. Press firmly onto bottom of pan. Bake 8 min; cool completely.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight. Sprinkle with remaining 1/2 cup almonds just before serving. Store any leftover cheesecake in refrigerator.

Steps:

• In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined., Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes., Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.

Steps:

• Preheat oven to 350°F. and butter a 10-inch springform pan.
• Make crust:
• In a food processor pulse almonds until finely ground and transfer to a bowl. Dust sides of springform pan with about 3 tablespoons ground almonds, knocking excess back into bowl. Melt butter and cool slightly. Stir butter and sugar into almonds until combined well and press evenly onto bottom of springform pan.
• Make filling:
• In a large bowl with an electric mixer beat cream cheese and sugar on low speed 2 minutes. Add lime juice and a pinch salt and beat until smooth. Add eggs 1 at a time, beating well after each addition.
• Pour filling into pan and bake cheesecake 45 minutes. Remove cheesecake from oven (keep oven at 350°F.) and let stand 10 minutes.
• Make topping while cheesecake is baking:
• Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar, lime juice, and almond extract.
• Drop spoonfuls of topping around edge of cheesecake and spread gently over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes and transfer immediately to refrigerator. Chill cheesecake at least 8 hours, or until cold, and up to 2 days, covering after 8 hours. Run a thin knife around edge of pan and remove side.

Steps:

• For Crust:
• Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 3-inch-high sides with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden about 25 minutes. Transfer to rack. Cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack; peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.
• For Filling:
• Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in large bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges but center 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack; cool 10 minutes.
• Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead.)
• For Topping
• Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours. Mix in 1/2 cup almonds.
• Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remainder for another use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
• Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.