Mascarpone Cheesecake

READY IN: 2hrs 10mins
YIELD: 12 Slices




  • 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.