"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mascarpone Cheesecake with Almond Crust Recipe

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This recipe for Mascarpone Cheesecake with Almond Crust, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Register
Added: Saturday, February 16, 2008


1 c slivered almonds, lightly toasted
2/3 c graham cracker crumbs
3 T sugar
1 T unsalted butter, melted

2 (8 oz) pkg cream cheese, room temperature
2 (8 oz) mascarpone cheese, room temperature
1 1/4 c sugar
2 tsp fresh lemon jc
1 tsp vanilla
4 lg eggs, room temperature

1/2 c chocolate hazelnut spread (Nutella)
1/4 c whipping cream

Preheat oven to 350
Tightly wrap the outside of a 9" springform pan with 3 layers of foil.
Finely grind almonds, cracker crumbs and sugar in food processor. Add the butter and process til moist crumbs form. Press into pan bottom. Bake about 12 minutes til set and starting to brown. Cool
Lower oven temp to 325

For filling:
Beat cheeses and sugar in lg bowl until smooth. Beat in lemon jc and vanilla. Add eggs 1 at a time, beating each til blended. Pour over crust.
Place in lg roasting pan and add enough water to come 1/2 way up sides of pan. Bake 1 hr, 5 min until center of cake moves slightly when pan is gently shaken.
Transfer to rack to cool 1 hour. Refrigerate til cold (at least 8 hrs)
Combine ingredients in small bowl and heat in microwave until warm stirring every 20 seconds to blend, about 1 minute.
Cut cake into wedges. Drizzle topping over wedges and serve.

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Personal Notes:
Personal Notes:
Megan made this Giada De Laurentiis recipe and gave me a piece. YUM!




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