Best 3 Giada De Laurentiis Mascarpone Cheesecake With Almond Crust Recipes
Indulge in a culinary masterpiece that combines the richness of mascarpone cheese with the nutty flavor of almonds in Giada De Laurentiis' Mascarpone Cheesecake with Almond Crust. This delectable dessert features a creamy and velvety mascarpone filling nestled atop a crisp and flavorful almond crust, creating a harmonious balance of textures and flavors. The article offers a detailed recipe guide for the cheesecake, along with variations for a gluten-free crust and a chocolate ganache topping. Additionally, it includes recipes for a refreshing Lemon Curd and a tangy Blueberry Compote, providing options to customize and elevate the cheesecake's presentation. Whether you're a seasoned baker or a novice in the kitchen, this article equips you with all the necessary instructions and variations to create an unforgettable mascarpone cheesecake experience.
Here are our top 3 tried and tested recipes!
MASCARPONE CANNOLI CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 6h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
- Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
- Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
- Top each slice of cheesecake with a spoonful of cherries, if using.
GIADA DE LAURENTIIS MASCARPONE CHEESECAKE WITH ALMOND CRUST
I made this today at the recommendation of smn at CT. Really lovely. Slightly adapted by adding an extra egg and some flour to the batter to thicken it up a a bit.
Provided by evelynathens
Categories Cheesecake
Time 2h25m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter 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 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- 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.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
GIADA DE LAURENTIIS' MASCARPONE CHEESECAKE WITH ALMOND CRUST
A light, fluffy DELICIOUS cheesecake. Been a hit every single time I've made it. I got this recipe from foodnetwork.com it's from Giada De Laurentiis.
Provided by aljstewa
Categories Cheesecake
Time 1h38m
Yield 1 pie, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter 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 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- 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.
- Pour the cheese mixture over the crust in the pan.
- Place the springform pan in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
- Transfer the cake to a rack; cool for 1 hour.
- Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Nutrition Facts : Calories 411.2, Fat 25.9, SaturatedFat 13.5, Cholesterol 113, Sodium 174.9, Carbohydrate 39.1, Fiber 1.9, Sugar 33.8, Protein 7.3
Tips for Making the Best Mascarpone Cheesecake with Almond Crust:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your cheesecake. Make sure to use fresh, full-fat mascarpone cheese, cream cheese, and heavy cream. You should also use good-quality almond flour and butter.
- Don't overmix the batter: Overmixing the batter can make the cheesecake tough. Mix just until the ingredients are well combined.
- Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to create a moist and evenly-cooked cheesecake. Place the cheesecake pan in a larger pan filled with hot water.
- Chill the cheesecake thoroughly: The cheesecake needs to be chilled for at least 4 hours, or overnight, before serving. This allows the cheesecake to set and develop its flavor.
- Serve the cheesecake with your favorite toppings: You can serve the cheesecake with fresh berries, whipped cream, or a drizzle of fruit sauce.
Conclusion:
Giada De Laurentiis' Mascarpone Cheesecake with Almond Crust is a delicious and elegant dessert that is perfect for any occasion. The creamy mascarpone and cream cheese filling is perfectly balanced by the almond crust. This cheesecake is sure to be a hit with your family and friends.
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