MASCARPONE CHEESECAKE

This recipe courtesy Giada De Laurentlis

I make this for my eldest son, Clinton's 11th birthday and it really taste very good.


CRUST :
1 cup silvered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tbsp sugar
1 tbsp unsalted butter, melted

FILLING :
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 cup sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
4 large eggs, room temperature

TOPPING :
1/2 cup chocolate-halzenut spread (recommended: Nutella)
1/4 cup whipping cream


For the crust :

Preheat oven to 350 degree 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 side of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decease the oven temperature to 325 degrees F.


For the filing :

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 move 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-halzenut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20seconds to blend, about 1 minute.

Drizzle the chocolate sauce over the cheesecake and decorate the side with whipped cream and candy.