Mascarpone Cheesecake with Almond Crust

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this recipe multiple times and everyone always loves it! Last time I made it I used chocolate covered almonds.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG!!!!! This is just delicious. So easy to make and was a total hit. Everybody love it!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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 !!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The mascarpone really made it - excellent cheesecake!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!