GIADA DE LAURENTIIS MASCARPONE CHEESECAKE WITH ALMOND CRUST
I made this today at the recommendation of smn at CT. Really lovely. Slightly adapted by adding an extra egg and some flour to the batter to thicken it up a a bit.
Provided by evelynathens
Categories Cheesecake
Time 2h25m
Yield 12-16 serving(s)
Number Of Ingredients 13
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.
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Dustin Glover
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
Shafique Smalling
[email protected]This cheesecake was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Zeshan Rao
[email protected]I was a bit disappointed with this cheesecake. The crust was too hard and the filling was too dense. I think I'll stick to my old cheesecake recipe.
Calah Barnes
[email protected]This cheesecake is a bit pricey to make, but it's worth every penny. The ingredients are top-notch, and the flavor is out of this world.
Kailee Chavez
[email protected]I love that this cheesecake doesn't require any baking. It's so easy to make, and it's always a hit with my family and friends.
Wendy Evarts
[email protected]This cheesecake is perfect for any occasion. It's elegant enough for a special dinner party, but it's also easy enough to make for a weeknight dessert.
Marisa Gutierrez
[email protected]I've never been a big fan of cheesecake, but this one changed my mind! The mascarpone filling is so light and fluffy, and the almond crust is the perfect combination of crunchy and sweet.
Hamzii Hamzii
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes just as good the next day.
Rafi Rahman
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it, and I got so many compliments on it. It's definitely a keeper!
Hima Karki
[email protected]This cheesecake is a showstopper! It's so beautiful and elegant, and it tastes even better than it looks. The mascarpone filling is perfectly balanced, and the almond crust adds a nice touch of flavor.
Mbuyiselo Simelane
[email protected]I was a bit skeptical about using mascarpone cheese in a cheesecake, but I'm so glad I tried it! The filling was so smooth and creamy, and the almond crust was the perfect complement.
Israa Mohamed Ismail
[email protected]This cheesecake is so good, it's dangerous! I could easily eat the whole thing in one sitting. The mascarpone filling is so rich and decadent, and the almond crust adds a nice crunch.
Fayaz palijo
[email protected]I've made this cheesecake several times and it always turns out perfect. The crust is crispy and the filling is smooth and creamy. It's the perfect dessert for any occasion.
Alejandro Figueras
[email protected]This cheesecake was absolutely divine! The almond crust was the perfect complement to the creamy mascarpone filling. It was easy to make and a huge hit with my family and friends.