Giada De Laurentiis Mascarpone Cheesecake with Almond Crust
Indulge in the luxurious flavors of Giada De Laurentiis' Mascarpone Cheesecake with Almond Crust, a sophisticated take on classic cheesecake featuring a nutty, buttery almond meal crust and a velvety, tangy filling. This decadent dessert combines cream cheese and mascarpone for an ultra-creamy texture, highlighted by a touch of lemon zest and vanilla for a perfectly balanced flavor. The cheesecake's slow cooling technique ensures a smooth, crack-free finish, while the unique almond crust adds a delightful crunch to every bite. Perfectly suited for special occasions or a show-stopping dinner party finale, this dessert is as visually stunning as it is delicious. Treat your taste buds to the ultimate cheesecake experience!
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Recipe Information
Ingredients
- 1.5 cups almond meal
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 8 ounces mascarpone cheese
- 1.25 cups granulated sugar
- 4 units large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest, finely grated
- 1 cup sour cream
Instructions
Preheat your oven to 350°F (175°C). Place a rack in the middle of the oven.
In a medium mixing bowl, combine the almond meal and 3 tablespoons of granulated sugar. Add the melted butter and stir until the mixture resembles wet sand.
Press the almond mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to ensure a smooth, compact crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and allow to cool completely on a wire rack.
In a large mixing bowl, beat the softened cream cheese and mascarpone cheese together until smooth and creamy, about 2-3 minutes.
Gradually add the 1.25 cups of granulated sugar, mixing well after each addition until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition just until blended.
Mix in the vanilla extract and lemon zest until evenly combined.
Gently fold in the sour cream, ensuring the mixture is smooth and homogenous.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula if needed.
Bake in the preheated oven for 55-60 minutes, or until the edges are set, and the center is slightly jiggly but not runny.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight for best results.
Before serving, carefully remove the springform pan ring. Slice the cheesecake and enjoy!
Nutrition Facts
Calories |
5668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.1 g | 564% | |
| Saturated Fat | 231.3 g | 1157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1810 mg | 603% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 373.3 g | 136% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 325.4 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1519 mg | 117% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
