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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. slivered almonds, lightly toasted
2/3 c. graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
2 8-oz. pkg. cream cheese, softened
2 c. mascarpone cheese, softened
1 1/4 c. granulated sugar
2 tsp. fresh lemon juice
1 tsp. vanilla extract
4 eggs, room temperature
1/2 c. chocolate-hazelnut spread
1/4 c. whipping cream
Preheat oven to 350F; wrap tightly outside of a 9-inch spring-form pan 3 layers of heavy-duty foil.
Finely grind almonds, graham crumbs and sugar in a food processor.
Add butter and process until moist crumbs form; press onto bottom of pan.
Bake at 350F for 12 minutes, or until lightly browned. Cool.
Decrease oven to 325F.
In a large bowl, beat cheese, mascarpone and sugar with an electric mixer until creamy and smooth.
Add eggs, one at a time, beating after each addition, until just combined.
Stir in lemon juice and vanilla.
Spread evenly over cooled crust; place in large roasting pan.
Pour enough hot water into roasting pan to come halfway up side of spring-form pan.
Bake at 325F for 65 minutes or until center appears nearly set; cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
For topping, place chocolate-hazelnut spread and cream in a microwave-safe medium bowl.
Heat in microwave for 30 seconds, stir and then continue to heat at 15 second intervals, stirring between each, until melted and smooth.
Cut the cake into wedges; drizzle the chocolate sauce over wedges and serve.
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CHEESECAKE - MASCARPONE HAZELNUT
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. slivered almonds, lightly toasted
2/3 c. graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
2 8-oz. pkg. cream cheese, softened
2 c. mascarpone cheese, softened
1 1/4 c. granulated sugar
2 tsp. fresh lemon juice
1 tsp. vanilla extract
4 eggs, room temperature
1/2 c. chocolate-hazelnut spread
1/4 c. whipping cream
Preheat oven to 350F; wrap tightly outside of a 9-inch spring-form pan 3 layers of heavy-duty foil.
Finely grind almonds, graham crumbs and sugar in a food processor.
Add butter and process until moist crumbs form; press onto bottom of pan.
Bake at 350F for 12 minutes, or until lightly browned. Cool.
Decrease oven to 325F.
In a large bowl, beat cheese, mascarpone and sugar with an electric mixer until creamy and smooth.
Add eggs, one at a time, beating after each addition, until just combined.
Stir in lemon juice and vanilla.
Spread evenly over cooled crust; place in large roasting pan.
Pour enough hot water into roasting pan to come halfway up side of spring-form pan.
Bake at 325F for 65 minutes or until center appears nearly set; cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
For topping, place chocolate-hazelnut spread and cream in a microwave-safe medium bowl.
Heat in microwave for 30 seconds, stir and then continue to heat at 15 second intervals, stirring between each, until melted and smooth.
Cut the cake into wedges; drizzle the chocolate sauce over wedges and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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