Mascarpone cheesecake on almond crust

Votes: 1

Time: 11 hours 45 minutes
Complexity: average
Servings: 12-16

Nutritional value per serving:

Serving size: 1 of 22
Calories 291, total fat 21 G., saturated fats 11 G., proteins 5 G., carbohydrates 21 G., fiber 1 G., cholesterol 84 mg, sodium 179 mg, sugar 18 G.

The filling for this cheesecake is made from a mixture of regular cream cheese and Italian mascarpone, which has a higher fat content, resulting in a particularly velvety and creamy dessert worthy of a grand celebration. A thick layer of filling sits atop a crumbly crust made from a mixture of almonds and crushed graham crackers, and the cheesecake is topped with a quick Nutella sauce, whose nutty flavor perfectly complements the almond crust. This cheesecake can be made ahead of time and refrigerated for up to two days. Drizzle the chocolate sauce over the dessert just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 cup almond needles, lightly toasted
2/3 cup chopped graham crackers
3 tablespoons of sugar
1 tbsp unsalted butter, melted

Filling

2 packages of 220g cream cheese, room temperature
2 packages of 220g mascarpone cheese, at room temperature
1 and 1/4 cups sugar
2 tsp freshly squeezed lemon juice
1 tsp vanilla extract
4 large eggs, room temperature

Topping

0.5 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond, crackers, sugar, butter, curd cheese, mascarpone cheese, lemon juice, vanilla extract, eggs, chocolate-nut butter, cream

Cooking the dish according to the recipe:

Cake:

Preheat oven to 175°C.
Wrap the outside of a 9-inch (22 cm) diameter, 3-inch (7 cm) deep, springform pan tightly with three layers of heavy-duty foil. Grind the almonds, graham crackers, and sugar in a food processor. Add the butter and pulse until moist crumbs form. Spread the almond mixture in the bottom of the prepared pan and press it into an even layer, avoiding the top coming up the sides. Bake until set and beginning to darken, about 12 minutes. Let cool. Reduce the oven temperature to 325°F (160°C).

Filling:

Using a mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth. Periodically scrape down the sides of the bowl with a rubber spatula. Stir in the lemon juice and vanilla extract. Add the eggs, one at a time, beating only after each addition.
Spread the cheese filling over the crust in the pan. Place the pan with the cheesecake in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the pan. Bake until the center of the cheesecake jiggles slightly when you shake the pan, about 1 hour and 5 minutes (the cheesecake will set as it cools). Transfer the cheesecake to a wire rack and cool for 1 hour. Then refrigerate until completely set, at least 8 hours and up to 2 days.
Topping:

In a small bowl, combine the chocolate-hazelnut spread and cream. Microwave, stirring every 20 seconds, until the mixture is smooth and pourable, about 1 minute.
Cut the cheesecake into slices. Drizzle with chocolate sauce and serve.