Thursday, January 24, 2013

Mascarpone Cheesecake

 If you enjoy Nutella, mascarpone cheese, whipping cream & almonds this is the recipe for you!

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon butter, melted

2 (8 ounce) packages cream cheese, at room temperature
2 (8 ounce packages mascarpone cheese, at room temperature
1  1/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

1/2 cup Nutella
1/4 cup whipping cream

Preheat oven to 350 degrees
Tightly wrap the outside of a 9" springform pan with 2  3/4 inch high sides with 3 layers of heavy duty aluminum foil.  Finely ground the almonds, cracker crumbs, and sugar in food processor.  Add the butter and process until moist crumbs form.  Press the mixture onto the bottom of the prepared pan (not on the sides).  Bake crust for about 12 minutes or until it begins to brown.  Cool. 
Decrease oven temperature to 325 degrees.

Beat cream cheese, mascarpone cheese, and sugar in a large bowl until smooth.  Scrap sides occasionally.  Beat in the lemon juice and vanilla.  Add the eggs, one at a time, beating just until blended after each.

Pour cheese mixture over the baked crust.  Place the springform in a large roasting pan.  Pour enough hot water into the roaster to come about halfway up the sides of springform pan.  Bake until the center of the cheesecake moves slightly when gently shaken, about 65-75 minutes.  The cake firms up when cooled.  Transfer the cake to a wire rack and cool for one hour.  Refrigerate until the cheesecake is cold, at least 8 hours or up to two days. 

Combine the Nutella and cream in a small bowl.  Heat in microwave until warm, stirring every 20 seconds to blend (about a minute).

Remove cheesecake from pan and cut into wedges and pour above mixture over the top.


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