Mascarpone Cheesecake with Almond Crust

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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!

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Tasty.... Yummy.

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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!

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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.

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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!!

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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!

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

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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.

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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.

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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!