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Mascarpone Cheesecake with Almond Crust Recipe

Mascarpone Cheesecake with Almond Crust

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Average Rating:

Total Reviews: 223

Showing 11-20 of 223

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  • on September 24, 2012

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    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.

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  • on August 19, 2012

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    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!

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  • on June 14, 2012

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    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!!!!!!

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  • on June 09, 2012

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    Absolutely delicious! Instead of the crust the recipe called for, I used a biscotti, almond, chocolate graham cracker crust--it was very good!

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  • on May 22, 2012

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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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  • on May 22, 2012

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    Tasty.... Yummy.

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  • on April 12, 2012

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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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  • on April 06, 2012

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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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  • on March 26, 2012

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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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  • on March 09, 2012

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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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