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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 51-60 of 223

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  • on October 17, 2010

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    This was the best cheesecake ever!! I made it for sunday dinner and my family ate it all up!! This will be on the menu for Thanksgiving and Christmas!!

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  • on October 05, 2010

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    This was the very first cheesecake that I made. I always thought making cheesecake was a difficult task to do, but Giada made things real simple. When I made it, i added less sugar that was suggested. Also mascarpone cheese is expensive and i was only able to purchase half on what was needed. For the filling I added lemon zest which gave the cheesecake a nice smell. But in the end, the cheesecake was great.

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  • on October 04, 2010

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    This was my first time ever making a cheesecake, and tonight Im going to make this again. It was absolutely decadent!!! My boyfriend wanted to eat it for breakfast after having it the night before lol. I took the rest into work and now im off to make it again to prove to my manager I make a bomb cheesecake

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  • on August 26, 2010

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    I also made this for my husband's birthday (he's a cheesecake fan. He loved it! It went over well with the family too. My brother said it was "the best cheescake he'd ever had." I took a piece to one of my co-workers and she really liked it too. If you like cheesecake - its worth trying!

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  • on August 10, 2010

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    I made this for my husband's birthday this past weekend. I had never made cheesecake before, but I was surprised at how easy this recipe really was to make. I did use the Nutella topping when I served it the following night, and I was floored at how well the dish turned out. The cheesecake was unbelievably creamy, and the chocolate hazlenut topping was awesome drizzled on the top. My husband thought this dish was as good as any restaurant cheesecake he has ever had. We are still enjoying the leftovers from this one, and I can't wait to make it for company again. I would recommend this to anyone!!!

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  • on August 09, 2010

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    Very easy to make, even a 9 and 11 year old can do it, and did. The marscapone adds lightness that is hard to achieve in NY or Chicago style cheesecake. The Nutella should be a necessity to this recipe, not an optional ingredient. PERFECTO.

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  • on July 22, 2010

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    This was the first cheescake I've made in a really long time. I love to bake, but just don't think about doing a cheesecake. My six year old had some at a restaurant a few nights ago and fell in love. He's been begging me ever since to make one, so I selected this recipe. What a find!! It was super easy to bake and came out so light and not too sweet. It is proably one of the best I've ever tried!! Try it, you won't be dissappointed!!

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  • on July 04, 2010

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    One word - AMAZING! This delicious cheesecake is easy to make and will make you look like a professional chef. Don't skip the nutella topping, it really "makes the cake". Your guests will be in awe. I can't wait for the next occasion to make this special dessert.

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  • on June 16, 2010

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    I've made several different cheesecakes over the last few years, and this one is HANDS DOWN THE BEST!!! I love the crust, the flavor, the texture....everything. It does get a little pricey, but its totally worth it.
    This is now my go-to recipe. Thanks!!!

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  • on June 13, 2010

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    The cheesecake is more tender than a recipe using cream cheese alone. Velvety smooth. The flavor is not as cream-cheesy obviously. The mascarpone tempers that. I do like the tang of an all cream cheese recipe so I'll also continue making those as well.

    I made 35 mini cheesecakes using standard-size muffin pans and foil cupcake liners. I followed the filling recipe precisely, but did alter the crust recipe by doubling the amount of graham crackers and using 6 TBS butter. I baked the mini cheesecakes in a 300 degree oven for about 18 - 20 min. I topped them with blueberries. I love the almond crust!

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