How to make it

  • For the crust Preheat oven to 350
  • Tightly wrap the outside of a 9-inch springform pan with 2 3/4 inch high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12-15 minutes. Cool. Decrease the oven temperature to 325 degrees.
  • For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs 1 at a time, beating just until blended after each addition. I like to grate a 1/2 teaspoon of lemon rind in to give it a fresher lemon kick.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large pan and add hot water into the pan to come halfway up the sides of the springform pan. Bake until the center of the cheescake moves slightly when the pan is gently shaken. About 1 hour and 5 minutes to 1 hour and 15 minutes. The cake will become firm when it is cool. Cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

Reviews & Comments 4

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    " It was excellent "
    annieamie ate it and said...
    This all sounds absolutely delicious! Thank you so much for sharing the cheesecake recipe!
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    " It was excellent "
    joe1155 ate it and said...
    You can't go wrong with sugar, mascarpone, cream cheese and nutella in a graham cracker crust. Sounds great!
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    " It was excellent "
    jett2whit ate it and said...
    Oh my! yummy
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    " It was excellent "
    midgelet ate it and said...
    love any cheesecake!!!!!!
    Was this review helpful? Yes Flag

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