You have all been very patient waiting for my next post! This is the recipe made with the jar of Nutella sitting on the counter in my Deviled Egg post. HUGE DISCLAIMER: this recipe is full of sugar and for me is a once in a blue moon type of baking project. The original recipe for this cheesecake came from Giada De Laurentiis over at the Food Network. She calls her cheesecake: Mascarpone Cheesecake with Almond Crust. Since I have been working my butt off trying to be gluten free and all, and I REALLY wanted to make this for New Year’s Eve, I decided to take this recipe and change it up a bit. I only had to make a few changes to make it gluten free and then I made a few more changes to reflect my mood.
This cheesecake makes quite a bit and it is VERY rich. So, when you are done enjoying it, I suggest cutting it into slivers and wrapping and freezing them individually. When you want to eat a slice, just take it out and enjoy it frozen (Brian loves it this way) or let it defrost for a bit. And there you have it! Enjoy!
Almond Cheesecake with Nutella Topping
adapted from Giada De Laurentiis
1 cup slivered almonds
2/3 cup almond flour (I use Honeyville Blanched Almond Meal Flour, 5 lb.)
3 Tablespoons sugar
1 Tablespoon butter melted
1/2 Tablespoon water
To make crust:
Pre-heat oven to 350°F. Tightly wrap the outside of a 9 or 9 1/2-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, almond flour, and sugar in a food processor. Add the butter and water 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.
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
1 Tablespoon almond extract
4 large eggs, room temperature
To make 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 almond extract. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes to 1 hour 20 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.
1/2 cup Nutella*
1/4 cup whipping cream
To make topping:
Combine the Nutella and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
When cake is completely cold and firm, remove sides of springform pan and spread the topping over the entire cake. Refrigerate a few more minutes until topping cools. Then cut and serve. Delicious!
* Taken directly from Nutella’s website (because I was curious):
Is Nutella® gluten free?
Nutella® does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.