Mascarpone Cheesecake with Almond Crust

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I have made this cheesecake more than ten times and everyone still begs me to make it. It's the best cheesecake I have ever had. I threw out all my old cheesecake recipes, as they don't compare to this one. Thanks for the recipe Giada!

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I've made this cake several times and everyone that tried it, LOVED IT! Its very easy to make and easy to dress up with different toppings, fruits, sauces, etc.

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I hated this cheesecake. Actually, if you like cheesecake, don't make this. All I could taste is the mascopone. It was creamy but was so tasteless. I won't make this again.

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i followed up all recipe and it turned out so good.I took half of it to work and everybody said it is creamy and light.

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Giada Thank you soooo...much for this recipe. My family & I love this cheesecake. I make it all the time now for special occasions. I'm from NY City & this has to be one of the best things I ever ate. As far as desserts go. It's so smooth & velvety. DELICIOUS = LOVE IT!!! LOVE IT!!!

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Giada's cheesecake is AWESOME!!!!!!!!!!!! My husband and I love the cheesecake. It is heaven on earth.

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This has become a family and friends favorite.I had it at my sister's first and tried to keep it there so I would not gain weight. It is far too tempting to not share. Thanks for helping make me a favorite party guest.

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it seems like a delicius pie i'll i cant wait to make it

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This is my second time making this wonderful recipe. Both times I have used only almond meal in the crust; I need it to be gluten free. It turns out wonderful! I took the first batch, which were made in cupcake liners, to a Super Bowl party. Everyone raved about them. I had guys break away from the sports action to come and hear that i had really made the cheesecake minis myself.

This second time I made the cheesecake in a pie pan rather than a springform pan. Again it is only almond meal, and I substituted fresh orange juice for the lemon since that is the citrus that I have on hand.

I plan on making a blueberry coulis to serve over the slices tomorrow. As a previous poster wrote, this is better a day or two later, if it can last that long!

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This is the best cheesecake I have ever made and I constantly get rave reviews every time I make it. I DO have to cook it a bit longer than stated, but I think that's based on my oven. Also, putting the aluminum foil on the sides, and getting it to stick, especially in water, is hard! The crust is perfect, the batter is yummy and the cake is so fantastic. I don't usually make the nutella side-dip because I think this tastes great as is. It's not overly sweet, it's creamy and it feels light. I make it exactly as stated.