Mascarpone Cheesecake with Almond Crust

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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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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!

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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.

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this is soooo good..I ate two pieces.. thank you Giada you're the best!!!!!!!

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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

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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.

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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.

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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.