Makes one 9” cheesecake
For the Crust
Ingredients
1 Cup Slivered Almonds, lightly toasted
2/3 Cup Graham Cracker Crumbs
3 Tablespoons Granulated Sugar
1/3 Cup Unsalted Butter, melted
Directions
Preheat the oven to 350 degrees.
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. Then 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.
Remove crust from oven and let cool.
Decrease the oven temperature to 325 degrees.
For the Filling
Ingredients
16 ounces of Cream Cheese, at room temperature
16 ounces of Mascarpone Cheese, at room temperature
1-1/4 Cups Granulated Sugar
2 Teaspoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
4 Large Eggs, at room temperature
Directions
Using an electric mixer, beat the cream cheese, mascarpone cheese, and granulated 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, and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake at 325 degrees until the center of the cheesecake moves slightly with the pan is gently shaken, about 1 hour 5 minutes (the cheesecake will become firm when it is cold).
Transfer the cake to a rack, and cool for 1 hour.
Gently slide a sharp knife around the outside edge of the cheesecake.
Loosen the sides of the springform pan.
Then gently remove sides of the pan, leaving the cake sitting on the base of the pan.
Cover cheesecake with plastic wrap, and refrigerate until cold, at least 8 hours and up to 2 days.
Slice and garnish servings as desired before serving.
Download recipe here
Comments