Fluffy cheesecake with almond topping

Ingredients

For the cake

• 250 g cream cheese
• 3 eggs
• 100 g sugar
• 50 g flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the almond topping

• 50 g sliced almonds
• 50 g sugar
• 50 g butter
• 2 tablespoons milk

Step-by-step preparation

1. Preheat the oven to 180 °C and grease and flour a cake pan about 20 cm across.
2. In a bowl, beat the cream cheese with the sugar until well combined. Add the eggs one at a time, beating well after each. Then add the flour, baking powder and vanilla and mix until smooth.
3. Pour the batter into the prepared pan and bake for about 30–35 minutes, until golden and firm to the touch. Let the cake cool in the pan while you make the almond topping.
4. For the topping, melt the butter in a saucepan over medium heat. Add the sugar and milk and mix well until the sugar has completely dissolved. Add the sliced almonds and stir until well coated.
5. Spread the almond mixture evenly over the cake. Return the cake to the oven for about 5–10 minutes, until the almond topping is golden and crunchy.
6. Let the cake cool in the pan for a few minutes, then carefully unmold it. Serve warm or cold, as you prefer.