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Giada De Laurentiis’ Decadent Mascarpone Cheesecake with Almond Crust

The first time I tasted this cheesecake, it was at a friend’s summer garden party. The late afternoon sun cast a golden glow on the table, and the dessert, presented with a flourish, looked almost too beautiful to eat. The almond crust offered a delightful nutty counterpoint to the creamy, tangy filling, and the hint of lemon brightened every bite. It was pure indulgence, sophisticated yet comforting, and it instantly became my go-to recipe for impressing guests or simply treating myself.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour 17 minutes (includes crust baking and cheesecake baking)
Total Time: 10 hours 25 minutes (includes cooling and refrigeration)
Servings: 12-16
Yield: One 9-inch cheesecake
Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

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

For the Filling:

Two (8 ounce) packages cream cheese, room temperature
Two (8 ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
3 tablespoons flour
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
5 large eggs, room temperature

For the Topping:

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

Equipment Needed

9-inch diameter springform pan
Heavy-duty foil
Food processor
Electric mixer
Large bowl
Rubber spatula
Large roasting pan
Small bowl
Microwave

Instructions

Prepare the Crust: Preheat your oven to 350 degrees F.
Wrap the Pan: 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. This is crucial to prevent water from seeping in during the water bath.
Grind the Crust Ingredients: In a food processor, finely grind the almonds, graham cracker crumbs, and sugar. Pulse until the almonds are finely ground, resembling coarse flour.
Combine with Butter: Add the melted butter to the food processor and process until moist crumbs form. The mixture should hold together when pressed.
Press into the Pan: Press the almond mixture onto the bottom of the prepared pan. Ensure an even layer across the base. Do not press the mixture onto the sides of the pan.
Bake the Crust: Bake the crust until it is set and beginning to brown, about 12 minutes. The edges should be lightly golden.
Cool the Crust: Remove the crust from the oven and let it cool completely. This step is important to prevent the crust from becoming soggy when the filling is added.
Decrease Oven Temperature: Decrease the oven temperature to 325 degrees F.
Prepare the Filling: In a large bowl, using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar until smooth. Scrape down the sides of the bowl with a rubber spatula occasionally to ensure everything is evenly incorporated.
Add Lemon Juice and Vanilla: Beat in the fresh lemon juice and vanilla extract. These ingredients add brightness and depth to the filling.
Incorporate the Eggs: Add the eggs, one at a time, beating just until blended after each addition. Avoid over-mixing the batter once the eggs are added, as this can introduce too much air and cause the cheesecake to crack.
Pour Filling over Crust: Pour the cheese mixture over the cooled crust in the pan.
Prepare the Water Bath: 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. The water bath creates a humid environment that helps the cheesecake bake evenly and prevents cracking.
Bake the Cheesecake: 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.
Cool the Cheesecake: Transfer the cake to a rack and cool for 1 hour.
Refrigerate: Refrigerate the cheesecake until cold, at least 8 hours and up to 2 days. This chilling period is crucial for the cheesecake to set properly and develop its full flavor.
Prepare the Topping: Combine the chocolate hazelnut spread and whipping cream in a small bowl.
Heat the Topping: Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute. Be careful not to overheat the mixture, as it can burn.
Serve: Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Expert Tips & Tricks

Room Temperature Ingredients are Key: Ensure both the cream cheese and mascarpone are truly at room temperature. This prevents lumps and ensures a smooth, creamy filling.
Don’t Over-Mix: Over-mixing the batter, especially after adding the eggs, can incorporate too much air and cause the cheesecake to crack during baking.
Water Bath is Essential: Don’t skip the water bath! It helps the cheesecake bake evenly and prevents it from drying out. Ensure your springform pan is well-sealed with foil to prevent water from seeping in.
Gentle Cooling: Cooling the cheesecake slowly prevents cracking. Don’t rush the process.
For a tangier flavor: Add an extra teaspoon of lemon juice to the filling.
For a richer flavor: Use brown sugar in the crust instead of granulated sugar.

Serving & Storage Suggestions

Serve this Mascarpone Cheesecake chilled, drizzled with the warm chocolate-hazelnut sauce. A sprinkle of chopped toasted hazelnuts adds a lovely textural contrast.

Store leftover cheesecake in the refrigerator, covered, for up to 3 days. The topping is best added just before serving to prevent it from becoming soggy. You can freeze the cheesecake (without the topping) for up to 1 month. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	427.8 kcal	N/A
Calories from Fat	240 g	56%
Total Fat	26.8 g	41%
Saturated Fat	11.8 g	58%
Cholesterol	139 mg	46%
Sodium	176.5 mg	7%
Total Carbohydrate	39.9 g	13%
Dietary Fiber	1.9 g	7%
Sugars	32.9 g	N/A
Protein	8.7 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham crackers or almond flour.
Different Nut Crust: Use pecans or walnuts instead of almonds for a different flavor profile.
Citrus Zest: Add the zest of a lemon or orange to the filling for an extra burst of citrus flavor.
Berry Topping: Substitute the chocolate-hazelnut spread with a fresh berry compote.
Coffee Flavor: Add a tablespoon of instant espresso powder to the filling for a coffee-flavored cheesecake.

FAQs (Frequently Asked Questions)

Q: Why is a water bath important for cheesecake?
A: A water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents it from cracking. It also ensures a creamy, smooth texture.

Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making ahead of time. In fact, it tastes even better after it has been refrigerated for at least 8 hours, allowing the flavors to meld together.

Q: What can I do if my cheesecake cracks?
A: Cracking can be caused by overbaking or rapid temperature changes. If your cheesecake cracks, don’t worry! The topping will cover it. To prevent cracking, ensure you use a water bath, don’t over-mix the batter, and cool the cheesecake slowly.

Q: Can I use a different size springform pan?
A: While a 9-inch springform pan is recommended, you can use a slightly smaller or larger pan, but you may need to adjust the baking time accordingly. Keep a close eye on the cheesecake to prevent overbaking.

Q: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake (without the topping) for up to 1 month. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving. Add the topping just before serving.

Final Thoughts

This Mascarpone Cheesecake with Almond Crust is a truly special dessert, perfect for any occasion. The creamy filling, the nutty crust, and the decadent topping create a symphony of flavors and textures that will delight your taste buds. Don’t be intimidated by the water bath; it’s the key to achieving a perfect cheesecake. So, gather your ingredients, preheat your oven, and get ready to create a dessert masterpiece that will impress your friends and family. And if you give this recipe a try, please share your feedback – I’d love to hear how it turned out for you! Pair a slice of this delicious cheesecake with a glass of chilled Moscato d’Asti for the perfect ending to a memorable meal.

Giada De Laurentiis Mascarpone Cheesecake With Almond Crust Recipe