I love getting the dessert duty – It makes me really excited and I always try and come up with something special or new. Today I made a recipe I have been waiting for an excuse to make that I saw on food network (Giada De Laurentiis). I am not good at following directions when it comes to baking as I always find some kind of substitution to make, but this time I followed the recipe to the T, cheesecakes are not as forgiving as other things. It turned out wonderful, and there were no cracks whatsoever on the top. 🙂 It has a lighter flavor compared to original cheesecake recipes, the mascarpone cheese really adds a twist and lightens it up. It also has an almond crust which is yummy. Here is the recipe!
Prep Time – 10 min
Cook Time – about 65 min
- 1 cup slivered almonds
- 2/3 cup graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9″ springform pan with heavy-duty foil (more than one layer if necessary to make sure no water seeps in). Finely grind the almonds, cracker crumbs, and sugar in a food processor (improvise if needed). Add the butter and process until moist crumbs form. Press the mixture onto the bottom of the pan (not the sides). Bake the crust until it is beginning to lightly brown, about 12 minutes. Cool. Lower oven temperature to 325 degrees F.
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
With an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth – make sure to scrape down sides with a spatula to evenly blend. 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. Add hot water to the roasting pan so it comes up about halfway on the cheesecake pan. Bake (325) for about 65 minutes or until the center of the cheesecake moves slightly when the pan is gently shaken. The cake firms up as it cools. Cool for about an hour and refrigerate until the cheesecake is fully cooled (at least 8 hours and up to 2 days).
- Recipe recommends Nutella, but we did something a little different. With cheesecakes we often make some kind of fruit sauce or berries when in season.