Mascarpone Citrus Cheesecake With Almond Crust Recipe

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Mascarpone Citrus Cheesecake With Almond Crust
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Ingredients
11
Count
Nutrition
308
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 308.49 Kcal (1292 kJ)
Calories from fat 149.74 Kcal
% Daily Value*
Total Fat 16.64g 26%
Cholesterol 101.3mg 34%
Sodium 122.07mg 5%
Potassium 156.48mg 3%
Total Carbs 34.52g 12%
Sugars 23.11g 92%
Dietary Fiber 2.41g 10%
Protein 8.11g 16%
Vitamin C 0.5mg 1%
Iron 1.4mg 8%
Calcium 59.7mg 6%
Amount Per 100 g
Calories 350.8 Kcal (1469 kJ)
Calories from fat 170.27 Kcal
% Daily Value*
Total Fat 18.92g 26%
Cholesterol 115.19mg 34%
Sodium 138.81mg 5%
Potassium 177.94mg 3%
Total Carbs 39.26g 12%
Sugars 26.28g 92%
Dietary Fiber 2.74g 10%
Protein 9.23g 16%
Vitamin C 0.6mg 1%
Iron 1.6mg 8%
Calcium 67.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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