Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min

Level: Intermediate

Yield: 12 to 16 servings

Ingredients

Crust:

1 cup slivered almonds, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/4 cup whipping cream

Directions

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.

From: foodnetwork.com

Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min
Level: Intermediate
Yield: 12 to 16 servings


Ingredients

Crust:

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping:

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


Directions

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.


From: foodnetwork.com

Red Pepper Cheesecake

Cook Time: 1 hr
Level: Easy
Yield: 4 to 6 servings


Ingredients

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan


Directions

Preheat the oven to 350 degrees F.


Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.


Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)


Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.


To make the pita chips, preheat the oven to 350 degrees F.


Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.


To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.


From: foodnetwork.com

Individual Orange and Chocolate Cheesecakes

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/3 cup finely crushed chocolate wafers
* 2 tablespoons butter, melted
* 1/4 cup ricotta cheese
* 2 ounces cream cheese
* 1/4 cup sugar, plus 2 tablespoons
* 1 orange, zested
* 1 egg
* Butter, for greasing

Directions

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a
tightly packed teaspoon of the wafer mixture into each mini-muffin cup
and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup
of the sugar, half of the orange zest, and the egg. Blend until
smooth. Lightly grease the sides of the mini muffin tin with butter.
Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture.
Place the mini muffin tin in a baking dish and pour enough hot water
in the baking dish to come halfway up the sides of the mini muffin
tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack
and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small
knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the
remaining 2 tablespoons of sugar. Top each individual cheesecake with
about 1/4 teaspoon of the orange zest mixture and serve.

From: foodnetwork.com

Mango Cheesecake with Basil Lemon Syrup

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 8 servings

Ingredients

Mango Cheesecake:

* 8 ounces biscotti
* 3/4 cup butter, melted
* 2 (8-ounce) packages cream cheese, room temperature
* 1 cup whole milk ricotta cheese, room temperature
* 2 cups mango puree
* 4 large eggs
* 3/4 cup sugar

Basil Lemon Syrup:

* 1 cup sugar
* 1/4 cup water
* 1/4 cup lemon juice
* 1 packed cup fresh basil leaves

Directions

Special equipment: 9-inch springform pan

For the Mango Cheesecake: Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides
with 2 layers of heavy-duty foil. Finely grind the biscotti in a food
processor. Add the melted butter and process until the crumbs are
moistened. Press the crumb mixture over the bottom (not the sides) of
the prepared pan. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.

Blend the cream cheese and ricotta in a food processor. Add the mango
puree, eggs, and sugar and pulse until the mixture is smooth.

Pour the mango 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
cheesecake is firm and moves slightly when the pan is gently shaken,
about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool
for 30 minutes. Place in the refrigerator and cool completely, at
least 8 hours and up to 2 days.

For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in
a small saucepan. Bring the mixture to a simmer over medium heat and
cook until the sugar is dissolved. Cool the syrup completely. In a
food processor combine the basil and the cooled syrup. Pulse until the
herbs are finely chopped. Strain the mixture through a fine mesh
sieve.

Slice the cheesecake and place on a serving plate. Drizzle with the
syrup and serve.

From: foodnetwork.com