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.
MASCARPONE CITRUS CHEESECAKE WITH ALMOND CRUST
This is adapated from Giada de Laurentiis' recipe on TFN. Keeping it here for safe keeping in case in ever disappears over there. This is truly the BEST cheesecake. The addition of mascarpone cheese makes this super-silky. This cheesecake freezes VERY well. I've tweaked this recipe just a little bit with the addition of a tablespoon more butter in the crust (I found it needed it), and for the lemon version...the addition of culinary lemon oil and limoncello for added citrus taste. You can also make this orange flavored, as described in the recipe. Both are fantastic!
Provided by Citruholic
Categories Cheesecake
Time 1h35m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 11
Steps:
- For the crust: Preheat oven to 350. Tightly wrap the outside of a 9-inch springform pan with 2 3/4 inch sides with 3 layers of heavy-duty aluminum foil. Finely grind the toasted slivered almonds, graham cracker crumbs and sugar in a food processor. Slowly add melted butter. Press the mixture into the bottom (not up the sides) of the springform pan (using the back of a 1/4 cup metal measuring cup helps for an even crust). Bake 12 minutes, cool completely. Turn oven down to 325.
- For the filling: using an electric mixer (or stand mixer) beat the cream cheese, mascarpone and sugar until light and fluffy, being sure to scrape down the sides of the bowl. Beat in lemon juice, lemon oil, limoncello and vanilla. Taste test. Add more lemon oil/limoncello if desired. Be careful with the lemon oil -- too much and it's bitter.
- Here's where you can change up the flavor -- for orange cheesecake -- add 1 tablespoon orange juice concentrate, 1/4 teaspoons orange oil (optional) and 1 tablespoon Grand Marnier in place of all lemon ingredients. Again, taste test before adding eggs and adjust to suit your taste.
- Next, add eggs one at a time (must be room temperature), beating just until incorporated, you don't want to whip in the eggs. Pour cheesecake over crust and place in a roasting pan. Fill the pan with HOT water (like from a kettle simmering on the stove) halfway up the sides of the cheesecake pan. Bake for 1 hour and 5 minutes, until golden brown on top. Cheesecake will appear very wobbly. It will set when cool.
- Carefully take out of oven and cool on a rack for one hour. Cool completely in pan in refrigerator for at least 8 hours. Run a small knife around the edge of the cheesecake and release from pan.
- Here's where you can freeze it. After cooling completely in refrigerator, tightly wrap top of springform pan with aluminum foil. Transfer to freezer and freeze until solid. When solid, remove from freezer and run a small knife around the edge of the cheesecake and release from springform pan. Score cake into 8 perfect wedges and using your sharpest knife (dipping it in hot water will help this process), cut cheesecake into clean, sharp wedges. Wrap edge wedge in plastic wrap, thoroughly. Put slices in freezer bag and return to the freezer. To defrost, remove desired pieces from freezer, unwrap and place on a plate. Cover with plastic wrap and put in refrigerator until thawed (usually about 30 minutes). Can be left out at room temperature to speed along the process after 30 minutes in the refrigerator. Enjoy!
Nutrition Facts : Calories 292.6, Fat 12.9, SaturatedFat 3.2, Cholesterol 113.4, Sodium 98, Carbohydrate 39.6, Fiber 1.8, Sugar 34.3, Protein 6.5
MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
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.
MASCARPONE CHEESECAKE WITH ALMOND CRUST
An almond and graham cracker crust with a cream cheese and mascarpone filling, topped with with an ooey gooey chocolate hazelnut sauce.
Provided by Giada De Laurentiis
Categories bake,cheese,chocolate,dessert,eggs and dairy,nuts
Time 1h45m
Yield 12 - 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350ºF.
- 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 325ºF.
- 1.
- 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.
LEMON MASCARPONE CHEESECAKE
This is a light, airy cheesecake with a hint of lemon. The mascarpone cheese has a creamy, buttery flavor and a texture that blends well with the lemon. Serve with chocolate sauce or fresh strawberries and whipped cream.
Provided by Norma M.
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a springform pan with cooking spray.
- Mix graham cracker crumbs, sugar, and melted margarine for crust together in a small bowl until well combined. Spread into the bottom and up the sides of the prepared pan, making sure there aren't any cracks.
- Beat mascarpone cheese and sugar for filling in a large bowl until creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add sour cream and vanilla, stirring after each addition. Add lemon juice and zest. Pour into the crust.
- Bake in the preheated oven until slightly golden and semi-soft in the middle, testing with a toothpick, 55 to 60 minutes. Remove from the oven and let sit for 1 1/2 hours to cool. Cut into slices to serve.
Nutrition Facts : Calories 550.1 calories, Carbohydrate 43.2 g, Cholesterol 172.3 mg, Fat 39.8 g, Fiber 0.5 g, Protein 8.8 g, SaturatedFat 18.6 g, Sodium 220.8 mg, Sugar 35.9 g
More about "mascarpone citrus cheesecake with almond crust recipes"
MASCARPONE CHEESECAKE WITH ALMOND CRUST : RECIPES
From cookingchanneltv.com
Cuisine ItalianCategory DessertServings 12-16Total Time 11 hrs 45 mins
NO-BAKE MASCARPONE CHEESECAKE RECIPE | FROM SCRATCH …
From fromscratchfast.com
AMARETTO MASCARPONE CHEESECAKE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
10 BEST ALMOND CRUST CHEESECAKE RECIPES | YUMMLY
From yummly.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST - OBSESSIVE COOKING …
From obsessivecooking.com
MASCARPONE CANNOLI CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
43+ LEMON MASCARPONE CHEESECAKE RECIPE BACKGROUND
From chesecakerecipes.my.id
CHEESECAKE CRUST RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST - BLOGGER
From imhung-ry.blogspot.com
CHEESECAKE RECIPE WITH MASCARPONE CHEESE AND DOUBLE CREAM
From deporecipe.co
MASCARPONE CHEESECAKE WITH ALMOND CRUST | RECIPE | CHEESECAKE …
From pinterest.com
ITALIAN MASCARPONE & RICOTTA CHEESECAKE & RASPBERRY ALMOND CRUST
From italianbellavita.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST – FOOD MADE FABULOUS
From foodmadefabulous.com
NO-BAKE LEMON MASCARPONE CHEESECAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST – RECIPES NETWORK
From recipenet.org
MASCARPONE CHEESECAKE WITH ALMOND CRUST - FOOD NETWORK
From foodnetwork.co.uk
LEMON CHEESECAKE WITH MASCARPONE - THERESCIPES.INFO
From therecipes.info
MINI LEMON CHEESECAKES WITH MASCARPONE RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
MASCARPONE CHEESECAKE WITH HONEY ALMOND CRUST - BAKESPACE
From bakespace.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST - PINTEREST.CA
From pinterest.ca
MASCARPONE CHEESECAKE WITH ALMOND CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON BERRY MASCARPONE - THERESCIPES.INFO
From therecipes.info
RECIPE MASCARPONE CHEESECAKE WITH ALMOND CRUST (GIADA DE …
From recipeupdate.blogspot.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST | RECIPE | ALMOND …
From pinterest.com
MASCARPONE CHEESECAKE : RECIPES - REDDIT.COM
From reddit.com
LEMON MASCARPONE CHEESECAKE | THE SWEET OCCASION
From thesweetoccasion.com
BAKED CHEESECAKE RECIPE WITH MASCARPONE CHEESE AND DOUBLE …
From deporecipe.co
SARAH'S RECIPES: MASCARPONE CHEESECAKE WITH ALMOND CRUST
From sarahsrecipes401.blogspot.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST : OPTIMAL RESOLUTION …
From recipeschoice.com
CHEESECAKE WITH ALMOND CRUST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST - COOKING …
From cookingchanneltv.com
MEYER LEMON MASCARPONE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
MASCARPONE CHEESECAKE WITH ALMOND CRUST - LACTO OVO …
From fooddiez.com
THE BEST MASCARPONE CHEESECAKE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
GIADA DE LAURENTIIS MASCARPONE CHEESECAKE WITH ALMOND CRUST
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love