Giada De Laurentiis Mascarpone Cheesecake With Almond Crust Food

HONEY RICOTTA CHEESECAKE

Steps:

• 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 ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
• 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 cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
• Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

MASCARPONE CANNOLI CHEESECAKE

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

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.

HOLIDAY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crostini, cut the baguettes into 1/4-inch thick slices. Using a pastry brush, brush the baguette slices with olive oil. Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes. Reserve 25 of the crostini slices for the cheesecake. Cool the remaining crostini, then store in an airtight container until ready to serve.
• To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute. Add the melted butter and pulse a few times to combine. Press the bread crumbs into the bottom of the cheesecake pan. Bake until golden, about 10 minutes. Remove from the oven and let cool.
• To make the cheesecake, 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 eggs, sugar, and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme.
• 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 1 hour (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 serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with the reserved crostini alongside.

CHOCOLATE-ALMOND CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use.
• Make the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside.
• Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined.
• Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired.

CHOCOLATE-ALMOND CHEESECAKE

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
• For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
• For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
• Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
• Serve cold, with a dusting of powdered sugar if desired.

GIADA DE LAURENTIIS MASCARPONE CHEESECAKE WITH ALMOND CRUST

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.

MASCARPONE CITRUS CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350. Tightly wrap the outside of a 9-inch springform pan with 2 3/4 inch sides with 3 layers of heavy-duty aluminum foil. Finely grind the toasted slivered almonds, graham cracker crumbs and sugar in a food processor. Slowly add melted butter. Press the mixture into the bottom (not up the sides) of the springform pan (using the back of a 1/4 cup metal measuring cup helps for an even crust). Bake 12 minutes, cool completely. Turn oven down to 325.
• For the filling: using an electric mixer (or stand mixer) beat the cream cheese, mascarpone and sugar until light and fluffy, being sure to scrape down the sides of the bowl. Beat in lemon juice, lemon oil, limoncello and vanilla. Taste test. Add more lemon oil/limoncello if desired. Be careful with the lemon oil -- too much and it's bitter.
• Here's where you can change up the flavor -- for orange cheesecake -- add 1 tablespoon orange juice concentrate, 1/4 teaspoons orange oil (optional) and 1 tablespoon Grand Marnier in place of all lemon ingredients. Again, taste test before adding eggs and adjust to suit your taste.
• Next, add eggs one at a time (must be room temperature), beating just until incorporated, you don't want to whip in the eggs. Pour cheesecake over crust and place in a roasting pan. Fill the pan with HOT water (like from a kettle simmering on the stove) halfway up the sides of the cheesecake pan. Bake for 1 hour and 5 minutes, until golden brown on top. Cheesecake will appear very wobbly. It will set when cool.
• Carefully take out of oven and cool on a rack for one hour. Cool completely in pan in refrigerator for at least 8 hours. Run a small knife around the edge of the cheesecake and release from pan.
• Here's where you can freeze it. After cooling completely in refrigerator, tightly wrap top of springform pan with aluminum foil. Transfer to freezer and freeze until solid. When solid, remove from freezer and run a small knife around the edge of the cheesecake and release from springform pan. Score cake into 8 perfect wedges and using your sharpest knife (dipping it in hot water will help this process), cut cheesecake into clean, sharp wedges. Wrap edge wedge in plastic wrap, thoroughly. Put slices in freezer bag and return to the freezer. To defrost, remove desired pieces from freezer, unwrap and place on a plate. Cover with plastic wrap and put in refrigerator until thawed (usually about 30 minutes). Can be left out at room temperature to speed along the process after 30 minutes in the refrigerator. Enjoy!

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.