Best 5 Mascarpone Cheesecake With Almond Crust Recipes

MASCARPONE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

GIADA DE LAURENTIIS MASCARPONE CHEESECAKE WITH ALMOND CRUST

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.

MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350ºF.
• 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 325ºF.
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• 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.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
• Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
• Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
• Cut cake into wedges. Spoon strawberries alongside and serve.

MASCARPONE CITRUS CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350. Tightly wrap the outside of a 9-inch springform pan with 2 3/4 inch sides with 3 layers of heavy-duty aluminum foil. Finely grind the toasted slivered almonds, graham cracker crumbs and sugar in a food processor. Slowly add melted butter. Press the mixture into the bottom (not up the sides) of the springform pan (using the back of a 1/4 cup metal measuring cup helps for an even crust). Bake 12 minutes, cool completely. Turn oven down to 325.
• For the filling: using an electric mixer (or stand mixer) beat the cream cheese, mascarpone and sugar until light and fluffy, being sure to scrape down the sides of the bowl. Beat in lemon juice, lemon oil, limoncello and vanilla. Taste test. Add more lemon oil/limoncello if desired. Be careful with the lemon oil -- too much and it's bitter.
• Here's where you can change up the flavor -- for orange cheesecake -- add 1 tablespoon orange juice concentrate, 1/4 teaspoons orange oil (optional) and 1 tablespoon Grand Marnier in place of all lemon ingredients. Again, taste test before adding eggs and adjust to suit your taste.
• Next, add eggs one at a time (must be room temperature), beating just until incorporated, you don't want to whip in the eggs. Pour cheesecake over crust and place in a roasting pan. Fill the pan with HOT water (like from a kettle simmering on the stove) halfway up the sides of the cheesecake pan. Bake for 1 hour and 5 minutes, until golden brown on top. Cheesecake will appear very wobbly. It will set when cool.
• Carefully take out of oven and cool on a rack for one hour. Cool completely in pan in refrigerator for at least 8 hours. Run a small knife around the edge of the cheesecake and release from pan.
• Here's where you can freeze it. After cooling completely in refrigerator, tightly wrap top of springform pan with aluminum foil. Transfer to freezer and freeze until solid. When solid, remove from freezer and run a small knife around the edge of the cheesecake and release from springform pan. Score cake into 8 perfect wedges and using your sharpest knife (dipping it in hot water will help this process), cut cheesecake into clean, sharp wedges. Wrap edge wedge in plastic wrap, thoroughly. Put slices in freezer bag and return to the freezer. To defrost, remove desired pieces from freezer, unwrap and place on a plate. Cover with plastic wrap and put in refrigerator until thawed (usually about 30 minutes). Can be left out at room temperature to speed along the process after 30 minutes in the refrigerator. Enjoy!