Mascarpone Cheesecake with Almond Crust

Name: Mascarpone Cheesecake with Almond Crust
Prep time: 11 h 45 min
Cook time: 11 h 45 min
Total time: 11 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters chocolate-hazelnut spread (recommended: Nutella); 454 grams packages cream cheese, room temperature; 4 larges eggs, room temperature; 158 milliliters graham cracker crumbs; 2 teaspoons fresh lemon juice; 454 grams mascarpone cheese, room temperature; 237 milliliters slivered almonds, lightly toasted; 296 milliliters sugar; 3 Tbsps sugar; 1 Tbsp unsalted butter, melted; 1 teaspoon vanilla extract; 59 milliliters whipping cream

Mascarpone Cheesecake with Almond Crust might be a good recipe to expand your dessert recipe box. This lacto ovo vegetarian recipe serves 16. One serving contains 438 calories, 8g of protein, and 32g of fat. A mixture of sugar, vanillan extract, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 11 hour and 45 minutes.

Instructions

Watch how to make this recipe.

For the crust: Preheat oven to 350 degrees F.

Ingredients you will need

Crust

Equipment you will use

Oven

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.

Ingredients you will need

Cracker Crumbs

Almonds

Sugar

Wrap

Equipment you will use

Food Processor

Springform Pan

Aluminum Foil

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).

Ingredients you will need

Almonds

Butter

Equipment you will use

Frying Pan

Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

Ingredients you will need

Crust

Equipment you will use

Oven

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.

Ingredients you will need

Mascarpone

Cream Cheese

Lemon Juice

Vanilla

Sugar

Equipment you will use

Hand Mixer

Spatula

Bowl

Add the eggs, 1 at a time, beating just until blended after each addition.

Ingredients you will need

Egg

Pour the cheese mixture over the crust in the pan.

Ingredients you will need

Cheese

Crust

Equipment you will use

Frying Pan

Place the springform pan in a large roasting pan.

Equipment you will use

Springform Pan

Roasting Pan

Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Roasting 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).

Equipment you will use

Oven

Frying Pan

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.

Combine the chocolate-hazelnut spread and cream in a small bowl.

Ingredients you will need

Hazelnut Spread

Chocolate

Cream

Equipment you will use

Bowl

Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Equipment you will use

Microwave

Cut the cake into wedges.

Drizzle the chocolate sauce over the wedges and serve.

Ingredients you will need

Hot Fudge Sauce

Equipment

Ingredients

Servings:

118milliliters

chocolate-hazelnut spread (recommended: Nutella)454grams

packages cream cheese, room temperature 4larges

eggs, room temperature 158milliliters

graham cracker crumbs 2teaspoons

fresh lemon juice 454grams

mascarpone cheese, room temperature 237milliliters

slivered almonds, lightly toasted 296milliliters

sugar 3Tbsps

sugar 1Tbsp

unsalted butter, melted 1teaspoon

vanilla extract 59milliliters

whipping cream

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.