Mascarpone Cheesecake with Almond Crust

Total Time:
11 hr 45 min
Prep:
25 min
Inactive:
10 hr
Cook:
1 hr 20 min

Yield:
12 to 16 servings
Level:
Intermediate

Ingredients
  • Crust:
  • 1 cup slivered almonds, lightly toasted
  • 2/3 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon unsalted butter, melted
  • Filling:
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 (8-ounce) containers mascarpone cheese, room temperature
  • 1 1/4 cups sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • Topping:
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
  • 1/4 cup whipping cream
Directions

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.


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4.8 235
Did a test run of this recipe a few months ago in preparation of Thanksgiving. I'd never made a cheesecake before and was a little nervous about it. Followed the recipe exactly and it was AMAZING. Instead of the Nutella however, I topped it with strawberries. For Thanksgiving, I'm making a blueberry sauce to drizzle over it when served. It's in the oven now...I'm hopeful it will make it until tomorrow once my sone comes home and sees it in the fridge...lol! item not reviewed by moderator and published
Surprisingly light for all that cheese! I added 4 Tbsp grated almond paste and 1 Tbsp almond extract to filling. Devine. item not reviewed by moderator and published
I'm not a person who says OMG! But OMG...this is DELICIOUS!!! I made this on Friday for my daughter Cyndee's Birthday & it was rockin'. You have got to try it. The Mascarpone Cheese gives it a nice creamy texture & sweet flavor profile. item not reviewed by moderator and published
I have made this a few times now. It is the best cheesecake recipe I have tried. I like it both with and without the chocolate hazelnut topping. Best consistency and taste. Won't need any other recipes for cheesecake. Thanks Giada for sharing! item not reviewed by moderator and published
This is an easy recipe to follow and I got perfect results making it. I followed the recipe exactly the first time I made it and in its original version it is delicious - the nicest cheesecake I've ever baked: it is very soft and has a very smooth, creamy texture, not as hard as some cooked cheesecakes I have made. It is open to variation and I have added an extra tablespoon of lemon juice and, since it is a mild flavor, you could probably add other favorite flavorings. I also left off the Nutella topping and used a blueberry topping, which worked really well too. My tip would be not to overcook it - it worked well for me when it was pale and slightly wobbly when it came out of the oven. item not reviewed by moderator and published
Could you add banana to the recipe? item not reviewed by moderator and published
Added a large hand full of red hot cinnamon imperials to the batter before I bake it and I get a hot pinkpink marbled cinnamon cheesecake! Take another cup of red hots, a cup of sugar and a half cup to a cup of water and hear it up for my hot pink cinnamon sauce! Learned this in culinary school. Le cordon bleu, baby! item not reviewed by moderator and published
I've made this and loved it! No problems with the crust. item not reviewed by moderator and published
I have made this three times and each time is wonderful. I crush amaretti cookies and mix them with the graham cracker. I have a lot of problems though with the crust being soggy. I did find 18" aluminum foil and triple wrapped my Kaiser springform pan, making sure the "latch" was covered and that there were no seams below the water of the water bath. Has anyone made it successfully without the waterbath? I can't figure out where the water is getting in...or is it just condensation? item not reviewed by moderator and published
Made this for the 3rd time. First time followed the recipe but used Giada's biscotti crust (see Mango cheesecake w/basil. It needed something more and with a chocoholic wife, I the used T.Joe's chocolate/hazelnut biscotti. My wife loved it but I thought too much. So this time I used half almond biscotti and half Chocolate Hazelnut biscotti...PERFECT. I also substituted a tsp of Ameretto instead of vanilla and orange instead of lemon. Between the biscotti and marscapone this isn't inexpensive but I wouldn't substitute if you can afford it. Marscapone is cheaper at TJ's. item not reviewed by moderator and published
Modified, everyone loved it: use light cream cheese, reduce sugar to 2/3 C., add lemon zest; eliminate sugar from crust, change grinding almonds (buy instead Trader Joe's already ground to a meal to 2/3 C. + 1/3 C coarsely chopped dry toasted/unsalted sliced almonds. I never use a food processor. Blend crust ingredients by hand; blend cheese ingredients by hand but use a hand held electric mixer at the end to ensure smoothness. At 325 degrees, it took an additional 20 minutes to bake. Consider changing cream cheese to low fat ricotta = "more" Italian. Consider changing mascarpone to creme fraiche = French. Also, I serve it with a homemade fruit sauce, never Nutella (major yuk! item not reviewed by moderator and published
Amazing...tasted just like the almond cheesecake served at Grand Floridian Hotel's seafood rest. in Orlando. I made 1/2 recipe & it made 3 x 5" springform cheesecake pans full. For crust I used 10-12 amaretti cookies & 2 leftover Girl Scout thin mints. Made a blueberry sauce for the top. Fabulous dessert. item not reviewed by moderator and published
I have made this recipe multiple times and everyone always loves it! Last time I made it I used chocolate covered almonds. item not reviewed by moderator and published
OMG!!!!! This is just delicious. So easy to make and was a total hit. Everybody love it!!!!!! item not reviewed by moderator and published
An excellent recipe. i keep getting requests for it at any dinner party or luncheon. no doubt the mascarpone is an expensive ingredient but that's what makes it so out-of-this-world. it literally melts in your mouth. the first time i made it, i did the water bath and that turned out fine (because my springfoam pan was brand new, the second time i guess it had become a little loose so a little water seeped into it making the crust soggy. Now i just stick a pan of water in the lower rack also i use almond biscotti for the crust. turns out perfect !!!! item not reviewed by moderator and published
I have made this several times & it has turned out perfect each time! I followed the recipe to the tee just making sure it's done before taking out of the oven. Delicious! item not reviewed by moderator and published
This cheesecake was absolutely delicious. The addition of the mascarpone cheese made it extra creamy. However, it took alot longer to bake than it stated in the recipe. I put blueberry pie filling on the top which tasted great. I partially froze the leftover cake, then sliced it into individual serving pieces and froze them separately. They tasted as good as new when defrosted. I will definitely use this recipe again. item not reviewed by moderator and published
I usually make this for my son every year for his birthday and he pretty much request it every single time. This year for what ever reason the local grocery store put Tiramisu mascarpone in the same pile, so i got one of each. I decided to make it anyway and it was a wonderful and flavorful change to what was essentially the same cheese cake every year!! I also replace the vanilla extract with one vanilla bean. Absolutely wonderful to see the small specks of vanilla all over the cheese cake!! This is a relatively easy recipe, the trick is in the baking... YOU ABSOLUTELY have to use the water method she has here... if you do not it will be over cooked.... I also warm up the cheese and eggs and use tap hot water in the pan. This will help give the cooking a head start. If you have anything more than a slight tan coloring on the surface of the cheese cake... you probably over cooked it!! item not reviewed by moderator and published
I'm sure this will be out of this world delicious but after 1 hour 5 minutes it is FAR, FAR from being done. Seriously, the whole entire cheesecake is sloshing after much longer than the time given in the recipe. Well, I'll keep cooking until I deem it is done. item not reviewed by moderator and published
I loved it. One change I made - instead of drizzling the Nutella, I just made it the topping. Let it set in the fridge overnite and it was perfect. item not reviewed by moderator and published
The mascarpone really made it - excellent cheesecake! item not reviewed by moderator and published
I didn't have the ingredients for the crust so I just used a prepared crust and baked the cheesecake for 35-40 mins. I had leftover batter so I added chocolate chips in it and poured the batter in mini muffin cups. Use liners because cooking spray won't work! The cheesecake was delicious! and so were the mini cheesecakes! This is definitely worth a try!! Next time I'll probably add chocolate chips to the cheesecake pie since I love chocolate. The nutella sauce was delicious too! item not reviewed by moderator and published
I made this for my Mother's birthday (a woman who LOVES her cheesecake and it was a huge hit. My mom always made the best cheesecake, but when I made this she said it was the best she ever had. Very smooth, creamy and easy to make. Personally don't think it needed the Nutella topping but otherwise perfect. item not reviewed by moderator and published
This cheesecake was amazing! I didn't have any lemon, and it still turned out great. The almond crust is delicious. I will definitely make this again! item not reviewed by moderator and published
I've never made a cheesecake before and this was my first time but it came out as perfection!!! This was honestly better than store bought cheesecake that I used to satisfy my cravings with before. It's the perfect blend of lemon, sugar, and creamy goodness. DELICIOUS!!!!!! item not reviewed by moderator and published
Absolutely delicious! Instead of the crust the recipe called for, I used a biscotti, almond, chocolate graham cracker crust--it was very good! item not reviewed by moderator and published
Made this for a gourmet dinner and it is one of the best cheesecakes I have ever had! I especially loved the hazelnut drizzle and the lightness of it. Some of my guests had 2 pieces! Definitely on my menu for book club! item not reviewed by moderator and published
Tasty.... Yummy. item not reviewed by moderator and published
This is so yummy and lighter than a typical cheese cake. The mix of mascarpone and cream cheese is creamy,and less sweet. Absolutely a winner and will do it again! The nutella sauce is still also great and can be use on so many other desserts! item not reviewed by moderator and published
I Made this cake for Christmas dinner. It was great. I used chocolate graham crackers for the crust instead of plain. It was a hit. I did have a problem with the Bain Marie. It made the crust soggy. Everyone said the crust was the best part. item not reviewed by moderator and published
I made this recipe for a dinner party this weekend and got RAVE reviews!! Absolutely delicious and a huge hit! Only the 2nd cheesecake I've ever attempted and the water bath worked perfectly to keep the top from cracking. The recipe was really easy to follow as well. I baked mine like 5 minutes more but my oven is a little off. I also made it with a GF crust (used GF vanilla cookies and almonds-added a little more butter, too, after reading reviews-needed it and then a lemon blackberry sauce (from the Pioneer woman's website. It is rich, so you only need a small piece (and worth the calories!. The 9-inch served 12 perfectly and we still had a small piece left over. Definitely a cheesecake "keeper" recipe and I rarely make the same thing twice! I actually may make it again next weekend for my Mom's bday...thanks, Giada! Absolutely love you and your show!! item not reviewed by moderator and published
I googled this recipe after my mom's friend made it @ a party. She made it in the mini cheesecake tins and put a light whipped frosting on top in a basket weave pattern and not only were they beautiful but they were delectably tasty. I like how the marscapone adds a richness and creaminess without being too sweet. I prefer this over regular cheesecake because it's less dense and less sweet. The almond crust was also grainier and tasty. I made this myself last night using cupcake tins to make mini cheesecakes. Rather than almonds, I used Red Mill's Hazelnut Flour (it's just crushed hazelnuts and it was delectable. I am for sure going to make this again. My brother couldn't keep his hands off of them! item not reviewed by moderator and published
This cheesecake is as awesome as the reviews say! This was my first time baking anything, let alone a cheesecake, from scratch and I couldn't be more pleased with myself! I made it as a goal/present for myself for my 24th birthday instead of buying a cheesecake for $40 and its just delicious! I literally created a food network account just to thank Giada for this great recipe! Now everyone wants me to bake them one for their birthdays lol. item not reviewed by moderator and published
I made this cheesecake the first year the episode was broadcast. I did it for family at Christmas. I have never seen a cheesecake disappear so fast! I was lucky to get a piece for myself. Everyone raved about it and went for seconds! The marscapone adds such flavor to the cheesecake as well as adding the almonds to the graham cracker crust. Giada has a real winner with this recipe. item not reviewed by moderator and published
Great recipe. I really like the soft, smooth texture the mascarpone provides. Also, as a chocolate lover, I needed another dimension of chocolate in addition to the ganache you drizzle on top. So I added a layer of chocolate shavings (about a half cup to the crust after baking. It set up hard and added lots of chocolate flavor and the extra crunch, which I love! Next time, I'll try adding hazelnuts to the crust instead of almonds and leave some of the nuts in larger pieces for the additional crunch. Yum! item not reviewed by moderator and published
I followed the recipe to a "T". It took me 2 hours to complete this project . I improvised and got it done anyway but I will never be trying another recipe from her show again. I spent too much time to have a product like I got. item not reviewed by moderator and published
this is soooo good..I ate two pieces.. thank you Giada you're the best!!!!!!! item not reviewed by moderator and published
this is the best cheesecake i have ever had... it is the only one that my husband will let me make.. thank you Giada for the awesome recipe item not reviewed by moderator and published
I love cheesecake. The nutella really goes well with this, so do make sure you don't skimp on it. I took a lot longer than 65 mins, but it probably varies by your oven. item not reviewed by moderator and published
Really great cheesecake. The consistency is creamy, not as thick/dry as some cheesecakes. Also not a tart-- I think the mascarpone is smoother flavor. I added a few more tablespoons of lemon juice and another tablespoon of zest to up the lemon flavor and served it with raspberry coulis. My crust was a little more crumbly than I like - to be fair, I loosely measured the graham crumbs so it may have been more. I thought the fat in the almonds would hold it together but next time I'll add a little more of the melted butter. item not reviewed by moderator and published
this cheesecake is simply awesome! it's great for the holidays or when you want to make an elegant dessert and a bit of an updated twist on the standard cheesecake. Flavorful to boot and the Mascarpone adds an unexpected density with a delicious almond crust. item not reviewed by moderator and published
OMG i made cheese cakes before but wow was i ever impressed on how delicious and creamy this was. It was an absolute hit! Will definitely keep this recipe! item not reviewed by moderator and published
I have made this cheesecake more than ten times and everyone still begs me to make it. It's the best cheesecake I have ever had. I threw out all my old cheesecake recipes, as they don't compare to this one. Thanks for the recipe Giada! item not reviewed by moderator and published
I've made this cake several times and everyone that tried it, LOVED IT! Its very easy to make and easy to dress up with different toppings, fruits, sauces, etc. item not reviewed by moderator and published
I hated this cheesecake. Actually, if you like cheesecake, don't make this. All I could taste is the mascopone. It was creamy but was so tasteless. I won't make this again. item not reviewed by moderator and published
i followed up all recipe and it turned out so good.I took half of it to work and everybody said it is creamy and light. item not reviewed by moderator and published
Giada Thank you soooo...much for this recipe. My family & I love this cheesecake. I make it all the time now for special occasions. I'm from NY City & this has to be one of the best things I ever ate. As far as desserts go. It's so smooth & velvety. DELICIOUS =)) LOVE IT!!! LOVE IT!!! item not reviewed by moderator and published
Giada's cheesecake is AWESOME!!!!!!!!!!!! My husband and I love the cheesecake. It is heaven on earth. item not reviewed by moderator and published
This has become a family and friends favorite.I had it at my sister's first and tried to keep it there so I would not gain weight. It is far too tempting to not share. Thanks for helping make me a favorite party guest. item not reviewed by moderator and published
it seems like a delicius pie i'll i cant wait to make it item not reviewed by moderator and published
This is my second time making this wonderful recipe. Both times I have used only almond meal in the crust; I need it to be gluten free. It turns out wonderful! I took the first batch, which were made in cupcake liners, to a Super Bowl party. Everyone raved about them. I had guys break away from the sports action to come and hear that i had really made the cheesecake minis myself. This second time I made the cheesecake in a pie pan rather than a springform pan. Again it is only almond meal, and I substituted fresh orange juice for the lemon since that is the citrus that I have on hand. I plan on making a blueberry coulis to serve over the slices tomorrow. As a previous poster wrote, this is better a day or two later, if it can last that long! item not reviewed by moderator and published
This is the best cheesecake I have ever made and I constantly get rave reviews every time I make it. I DO have to cook it a bit longer than stated, but I think that's based on my oven. Also, putting the aluminum foil on the sides, and getting it to stick, especially in water, is hard! The crust is perfect, the batter is yummy and the cake is so fantastic. I don't usually make the nutella side-dip because I think this tastes great as is. It's not overly sweet, it's creamy and it feels light. I make it exactly as stated. item not reviewed by moderator and published
AMAZING! I am a cheesecake lover and this was a huge hit with my family and I. Would definately make this again. item not reviewed by moderator and published
I love this cheesecake. It is not heavy like most cheesecakes. So easy to make you will make it all the time. item not reviewed by moderator and published
Never made a cheesecake before, this one is just fantastic! Light, moist, fluffy, and flavorful. This is the best cheesecake I've ever eaten. I'll never be able to eat a store bought cheesecake again. item not reviewed by moderator and published
Super light and fluffy, not overly sweet, and just simply delicious! item not reviewed by moderator and published
Best cheesecake recipe bar none! Delish, easy to make and just the right 'weight' - not too heavy, not too light... perfect balance of those delicate flavors. When the Pie Kitchen features "Giada's Cheesecake" it always draws a crowd and we haven't met anyone yet who doesn't love it. item not reviewed by moderator and published
Every time I make this I get a WOW. Lips smack together with oooh's and aaahs. It is so delicious. Brings out the Italian in me. Making it for Christmas Eve for our 7 fish Italian meal. item not reviewed by moderator and published
I made this cheesecake for Thanksgiving last year (my first time to ever make a cheesecake) and it was the best cheesecake I have ever had! My sister said this has to be my traditional holiday treat from now on :)! So easy to do and it tastes delicious! I did have to make one change though & I know it's a major ingredient (because its in the name of the recipe), but I had to make a mascarpone substitute (found recipe online) The toasted almond crust sets the stage wonderfully for the creamy cheesecake filling and the nutella really tops off this decadent dessert! item not reviewed by moderator and published
I have made this recipe before and loved it. What I liked about it was the creaminess and lighter cream cheese flavor. It also does not crack. I made it recently and thought I'd try using a lower-fat cream cheese. Although the flavor was great, and no one else noticed, I thought it had a slight graininess that it didn't have with regular cream cheese. It also pulled away from the edge of crust. I served it with a caramel sauce made with maple sugar and homemade pecan pralines. Very good. I plan to make it for Christmas with a berry sauce and will use regular cream cheese. item not reviewed by moderator and published
AWESOME recipe! we served this for thanksgiving and everyone loved it!!!! pretty simple to make too- this was the first cheesecake I have ever made. item not reviewed by moderator and published
This is so easy to make.I love giada's recipe and i am a big fan of her..I did some variation.I didn't have mascorpone cheese so used ricotta and instead of lemon used lime (because that was available at my home.) Didn't use almond just used graham crackers.didn't make topping cause i wanted to try original cheese cake and it came out really good .But next time i will put less sugar....AFTER ALL THIS CHEESE CAKE ROCKS .IT is smooth,decadent and yummy..... don't be afraid make it .... item not reviewed by moderator and published
This was the best cheesecake ever!! I made it for sunday dinner and my family ate it all up!! This will be on the menu for Thanksgiving and Christmas!! item not reviewed by moderator and published
This was the very first cheesecake that I made. I always thought making cheesecake was a difficult task to do, but Giada made things real simple. When I made it, i added less sugar that was suggested. Also mascarpone cheese is expensive and i was only able to purchase half on what was needed. For the filling I added lemon zest which gave the cheesecake a nice smell. But in the end, the cheesecake was great. item not reviewed by moderator and published
This was my first time ever making a cheesecake, and tonight Im going to make this again. It was absolutely decadent!!! My boyfriend wanted to eat it for breakfast after having it the night before lol. I took the rest into work and now im off to make it again to prove to my manager I make a bomb cheesecake item not reviewed by moderator and published
I also made this for my husband's birthday (he's a cheesecake fan). He loved it! It went over well with the family too. My brother said it was "the best cheescake he'd ever had." I took a piece to one of my co-workers and she really liked it too. If you like cheesecake - its worth trying! item not reviewed by moderator and published
I made this for my husband's birthday this past weekend. I had never made cheesecake before, but I was surprised at how easy this recipe really was to make. I did use the Nutella topping when I served it the following night, and I was floored at how well the dish turned out. The cheesecake was unbelievably creamy, and the chocolate hazlenut topping was awesome drizzled on the top. My husband thought this dish was as good as any restaurant cheesecake he has ever had. We are still enjoying the leftovers from this one, and I can't wait to make it for company again. I would recommend this to anyone!!! item not reviewed by moderator and published
Very easy to make, even a 9 and 11 year old can do it, and did. The marscapone adds lightness that is hard to achieve in NY or Chicago style cheesecake. The Nutella should be a necessity to this recipe, not an optional ingredient. PERFECTO. item not reviewed by moderator and published
This was the first cheescake I've made in a really long time. I love to bake, but just don't think about doing a cheesecake. My six year old had some at a restaurant a few nights ago and fell in love. He's been begging me ever since to make one, so I selected this recipe. What a find!! It was super easy to bake and came out so light and not too sweet. It is proably one of the best I've ever tried!! Try it, you won't be dissappointed!! item not reviewed by moderator and published
One word - AMAZING! This delicious cheesecake is easy to make and will make you look like a professional chef. Don't skip the nutella topping, it really "makes the cake". Your guests will be in awe. I can't wait for the next occasion to make this special dessert. item not reviewed by moderator and published
I've made several different cheesecakes over the last few years, and this one is HANDS DOWN THE BEST!!! I love the crust, the flavor, the texture....everything. It does get a little pricey, but its totally worth it. This is now my go-to recipe. Thanks!!! item not reviewed by moderator and published
The cheesecake is more tender than a recipe using cream cheese alone. Velvety smooth. The flavor is not as cream-cheesy obviously. The mascarpone tempers that. I do like the tang of an all cream cheese recipe so I'll also continue making those as well. I made 35 mini cheesecakes using standard-size muffin pans and foil cupcake liners. I followed the filling recipe precisely, but did alter the crust recipe by doubling the amount of graham crackers and using 6 TBS butter. I baked the mini cheesecakes in a 300 degree oven for about 18 - 20 min. I topped them with blueberries. I love the almond crust! item not reviewed by moderator and published
YUM! I will be making this again (and again and again...) item not reviewed by moderator and published
To whoever put only one star, you are VERY wrong. It has a great taste, and YES, YOU CAN FIND CREAM CHEESE AND MASCARPONE IN EUROPE. IT'S THE 21ST CENTURY. Anyway, the whole thing was gone in less than 30 minutes. Great Job Giada! item not reviewed by moderator and published
I do add a little more butter for the crust and extend the cooking time by 10 minutes or so. It comes out perfect every time. Everybody Loves It! item not reviewed by moderator and published
The last couple times I've made cheesecake, the results were mediocre. This recipe is simply delicious! My family said it rivals any purchased cheesecake. It is smooth and rich, but not too rich. The crust is great, although next time I think I will add some extra almonds. I don't think I'll be switching recipes anytime soon. item not reviewed by moderator and published
The recipe introduced me to that heavenly ingredient known as mascarpone. Thank you Ms. De Laurentiis item not reviewed by moderator and published
This cheesecake looks so perfect! I want to make it ASAP! I can already taste the marscapone and almonds in it! mmmmm........ item not reviewed by moderator and published
I have never made or tasted a better cheesecake. It is incredibly creamy and decadent. The crust is out of this world. A huge hit! Extremely easy to make. Took no time at all. Highly recommended. It will be your new favorite. No other cheesecake will compare. item not reviewed by moderator and published
The ingredients sounded so good that I wanted to try the recipe but I was definitely worried when I saw how many reviewers said they had issues with the cheesecake setting after the allotted cooking time. I followed the recipe as written only added a couple more tablespoons of melted butter to the crust. Instead of wrapping the pan in foil I used a trick that I read on another Food Network cheesecake recipe and used a baking bag. The bag fits on the pan super tight and you just fold the top down so that it is even with the lip of the pan and you NEVER get any leaking from the water bath. I use this technique every time I make a cheesecake and have never had a catastrophe! I cooked the cheesecake for 1 hour and 5 minutes and the middle was still pretty wobbly so I just turned the oven off and let the cheesecake cool down with the oven for around an hour and a half. PERFECT! Loved the cheesecake and the consistency came out just right. item not reviewed by moderator and published
I've made a hundred cheesecakes and this one gets the best reviews from my family and friends. I make my crust out of Ameritti cookies crumbed in the food processor. I like to top this cake with a chocolate ganache and decorate with a simple caramel. Fruit toppings work well also. I use my meat thermometer and cook the cake until the center is 150 degrees. In my oven that takes 75 minutes. Perfection!!!!!! item not reviewed by moderator and published
I made this cheesecake twice. First time I followed the recipe to the point and I figured out I have to make a couple little changes. It defenitely needs to stay in the oven a little longer so the second time I baked it for 10 more min that is says in the recipe. I also noticed that the crust was very crumbly so I added more butter to the crust instead of 1 tbs I put 6 tbs, it came out really good and tasted great. I served it with fresh berries mixed in with melted jelly(which I borrowed form another cheesecake recipe from the foodnetwork) It was delicious! I made it for my in-laws and they loved it,so did everybody else that tried it :) I'll defenitely make it again :))) item not reviewed by moderator and published
I made this cheesecake twice and plan on making it again in two weeks. Not as heavy and sweet as other cheesecakes. Love the crust too! One of my favorite cheesecakes ever. I have never made a cheesecake before and this one is very doable! Great recipe. item not reviewed by moderator and published
This is the first time I've ever made a cheesecake - very intimidated by the other reviews - but I know most recipes I make from Giada turn out very good! Took longer for me to bake- 1 1/2 hours. Once I got a nice light brown top - even though it still seemed too jiggly to me - I took out and let cool on a rack (with the tin foil still on). Took off the foil once cooled, and placed in fridge for 8 hours. Turned out perfect! Very light - not too heavy or overly sweet. Making again this weekend! item not reviewed by moderator and published
I have made this cheesecake several times. It is now an annually requested item for a coworkers birthday. :) I don't care about the expensive ingredients or any of that... the taste is well worth the price. item not reviewed by moderator and published
This was my first time making cheesecake. So, when I was taking it out it seemed like it was a little underdone (too jiggly), but the top was browning a LOT. So, I took it out anyways and left it in the fridge overnight. Mistake. Two negative things happened. First, I thought I wrapped it in the foil really well (3 layers as stated), but somehow water still got in a little. So, make sure you wrap it with some more layers. Second, the cheesecake ended up being too liquidy in the middle, and I had it in for about 1 hour and 15 minutes. So, cook times really do vary. One more thing I will state as some other reviewers have said, some of the ingredients are kinda pricey like the mascarpone cheese and the almonds. Other than that, it wasn't that hard to put together, which was a major plus. The taste was pretty good too. I enjoyed the crust. item not reviewed by moderator and published
I cook every day but this was the first cheesecake I ever made. It is so so good! Easy to prepare too! I will make this again for sure, Giada is amazing! I found that running hot water over a sharp knife made the cleanest cut when serving. item not reviewed by moderator and published
I can always count on Giada's recipes to be outstanding, but this cheesecake is the best! Easy to make, even for the beginner, and absolutely delicious! It doesn't even need the topping! item not reviewed by moderator and published
I followed everything step by step. The next day I tried cutting the cake and it looked a little like pudding on the inside. The filling stuck to the knife as though it was uncooked. item not reviewed by moderator and published
the rich chocolate, the creamy cheese, it couldn't get better. item not reviewed by moderator and published
If you think nutella is good we added fresh raspberry and fresh Blackberry sauce over the top of both bare and Nutella topped Cheesecakes. Yummy no matter how you dress this creamy delight!!! item not reviewed by moderator and published
It doesn't get any better than this so don't change a thing! So creamy and fresh! item not reviewed by moderator and published
This is beautiful and creamy! There are no words that describe how good it is. I used all almonds for crust and no graham crackers because I was making for gluten free friends. It was so good that way, I will always make my cheesecakes with almonds crushed with (organic cane sugar is what I used) food processor. Also, double aluminum foil and wrap whole bottom up sides and fold down on the outside so it won't get in cheesecake but it keeps water completely out. Cook in water bath for 1 hour, never open the oven and leave in oven overnight or 8 - 12 hours. I do this everytime and it's the perfect cheesecake. Will not crack and perfectly cooked to perfection. I didn't use Nutella or anything because it's too good to put any topping on. The mascarpone, OMG!!!! I can't tell you how delicious it is. I'm keeping this one! item not reviewed by moderator and published
Made this cheesecake a couple of weeks ago and it was amazing! Not too heavy on the cheese taste, the mascarpone was a wonderful inclusion. Made the recipe to the letter but left off the nutella drizzle - since it was my first time making this, I really wanted to be able to taste the cheesecake and I'm so glad I did! Not sure I will even bother with the drizzle next time, this is perfect all on it's own! YUM!! item not reviewed by moderator and published
This is an awesome cheesecake! I found a product that makes making cheesecakes so much easier and so much better. It is called a cheesecakemoat. I bought it at cheesecakemoat.com. I cant believe how amazing this pan is!!! item not reviewed by moderator and published
This is an excellent cheesecake. Best I have ever made. Made it for Xmas last year and have been requested to make again. All cheesecakes have to sit in the fridge for at least 4-5 hours before unmolding. The instructions say leave in the fridge for at least 8 hours. item not reviewed by moderator and published
This is now my favourite cheescake to make. And I always get great compliments. The mascarpone adds something special to the recipe. Its so easy I dont ever have to use any equipment. I simply let everything come to room temperature and mix everything by hand with a wooden spoon, even the crust. But more importantly it keeps me from over mixing the filling. Also try a nice variation by adding coffee or pumpkin! item not reviewed by moderator and published
Easy to make. Everyone loved it. item not reviewed by moderator and published
This cheesecake really is phenomenal. It is not too heavy and I believe the mascarpone really gives it that amazing taste and lightness....makes me want to eat more! (not a good thing). Since I made this for Thanksgiving I wanted to use more festive ingrediants so for the topping I did a cranberry compote (one of Emeril's recipes with fresh cranberrys.) It was not only beautiful but added the right amount of tart & sweetness to go along with this delicious cheesecake. The only problem I ran into that I did not notice anyone commenting on was the length of time it took to bake. I had it in the oven @ 325 for close to 2 hours since the middle & end were still very loose. Not sure if my oven was not hot enough. The cake still came out terrific, not overdone. I did have a little seepage with the water getting a little into the foil lined spring form pan, but this did not cause a problem. I'll have to do a better job foiling next time. Everyone absolutely RAVED about this cheesecake! Easy to make too. item not reviewed by moderator and published
Excellent! A+! P.S. Joan, You are supposed to line the OUTSIDE of the pans with the foil NOT the inside! If you want to make removal easier, you can line your springform pan with parchment paper, it peels away easily. item not reviewed by moderator and published
I love this recipe, made it many times. I take the foil and tear long strips and layer it like a star shape and then begin to wrap it around my pan all the way to the top. When I remove it from the oven, I immediately remove the foil. if not, it will sweat. Another version of this recipe I like to do is to add about 2 table. spoons of fresh lemon juice to the batter and top with fresh blueberries instead of the hazelnut spread. Almonds, blueberries, and lemon. Yum!!! Everyone loves it. item not reviewed by moderator and published

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Cheese Guide