Ingredients for Giada De Laurentiis Mascarpone Cheesecake With Almond Crust
- Slivered Almonds
- Graham Cracker Crumbs
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Unsalted Butter
- 16 ounces cream cheese (softened)
- 8 ounces mascarpone cheese (softened)
- 2 tablespoons all-purpose flour
- Fresh Lemon Juice
- Vanilla Extract
- 4 large eggs
- Chocolate Hazelnut Spread
- Whipping Cream
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How to Make Giada De Laurentiis Mascarpone Cheesecake With Almond Crust
- **Prepare the Crust:** Preheat oven to 350°F (175°C). Tightly wrap the exterior of a 9-inch springform pan (with 2 ¾-inch-high sides) using 3 layers of heavy-duty aluminum foil.
- **Combine Dry Ingredients:** In a food processor, finely grind 1 ½ cups almond flour, ½ cup graham cracker crumbs, and ¼ cup granulated sugar until combined.
- **Add Butter:** Add 6 tablespoons (3 ounces) unsalted butter, cut into cubes, and pulse until moist crumbs form.
- **Press into Pan:** Press the almond mixture firmly into the bottom of the prepared springform pan.
- **Bake the Crust:** Bake for 12 minutes, or until lightly golden brown. Let cool completely.
- **Prepare the Filling:** Reduce oven temperature to 325°F (165°C). In a large bowl, beat together 16 ounces cream cheese (softened), 8 ounces mascarpone cheese (softened), and 1 cup granulated sugar using an electric mixer until smooth and creamy.
- **Add Flavor:** Beat in 2 tablespoons lemon juice and 1 teaspoon vanilla extract.
- **Incorporate Eggs:** Add 4 large eggs one at a time, mixing well after each addition. Whisk in 2 tablespoons all-purpose flour for a thicker consistency.
- **Assemble the Cheesecake:** Pour the filling over the cooled crust.
- **Water Bath:** Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- **Bake:** Bake for 65-75 minutes, or until the center is just set (it will still jiggle slightly).
- **Cool:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- **Chill:** Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 8 hours, or preferably overnight, before serving.
- **Make the Topping (Optional):** Combine ¼ cup Nutella (or chocolate-hazelnut spread) and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth and warm.
- **Serve:** Slice and drizzle with the chocolate sauce (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
131g
Fat
58g
Carbs
13g
