Mascarpone Cheesecake with Almond Crust

Total Time:
11 hr 45 min
25 min
10 hr
1 hr 20 min

12 to 16 servings

  • 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

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! 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
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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