This is the second cheesecake that I made for Mother's Day at 10 pm. Hence the odd lighting and photo editing. Don't judge me. I'm aware. At this point all I can do is laugh. The photography and editing may be subpar, but the cheesecake itself was OUT OF THIS WORLD. I already have requests to make it again. It's that good.
Mascarpone Cheesecake with Almond Crust
(Adapted from Giada De Laurentiis)
Ingredients
Crust:
• 1 C. almonds, lightly toasted
• 2/3 C. graham cracker crumbs
• 3 Tbs. sugar
• 1 Tbs. unsalted butter, melted.
Filling:
• 2 (8 oz.) packages cream cheese, room temperature
• 2 (8 oz.) containers mascarpone cheese, room temperature
• 1 1/4 cups sugar
• 2 tsp. fresh lemon juice
• 1 tsp. vanilla extract
• 4 large eggs, room temperature
Directions
• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch springform pan with 3 layers of foil (to prevent water from entering pan while baking).
• Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumb crust forms.
• Press the almond mixture into the bottom of the springform pan and bake until the crust is set and beginning to brown, about 12 minutes. Cool. Decrease oven temperature to 325 degrees F.
• For the filling: Using an electric or standing 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, zest, and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the prepared crust. Place the springform pan in a large roasting pan, or cookie sheet. Whatever you have on hand.
• Pour hot water into the roasting pan around the cheesecake.
• Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cheesecake 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.
*follow step-by-step photos to see how I did it!
Crust ingredients.
Filling ingredients
Blend toasted almonds.
They should look similar to this.
Add sugar.
Add graham crackers.
Blend.
Add melted butter.
Blend until completely mixed together and crust dough forms.
Press into springform pan. Bake at 350 degrees F for 12 minutes. Remove and reduce heat to 325.
Add cream cheese to standing mixer.
Add mascarpone cheese.
Add sugar.
Blend!
Add vanilla.
Add lemon juice.
Add lemon zest.
Blend!
Add one egg at a time, beating just until incorporated.
Final batter should look similar to this.
Pour into prepared crust.
Add boiling water (water bath).
Bake! Let cool for 1 hour on wire rack and refrigerate at least 8 hours, up to 2 days.
Topping is blended raspberries, lightly sweetened.
ENJOY!
XO -B
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