|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 1/2 cups almond cookie crumbs 6 tbsp. melted butter
Filling: 2 pounds cream cheese, softened 8 ounces mascarpone cheese 1 1/4 cups sugar 2 large eggs
Directions
For Crust: Wrap the outside of a 9 inch springform pan with foil. Stir together cookie crumbs and melted butter in a medium bowl until evenly moistened. Press the crust mixture evenly into the bottom of the prepared pan. Refrigerate crust 30 minutes.
For Filling: Preheat oven to 425 degrees. Beat together cream cheese, mascarpone and sugar in a large bowl until smooth. Beat in eggs one at a time. Pour filling over the prepared crust. Place cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of springform. Bake about 70 minutes until cheesecake is set and golden. Remove the cheesecake from the water bath and discard foil. Transfer pan to a rack and cool cheesecake one hour. Cover and refrigerate overnight.
Rub a hot, damp towel around the outside of the springform pan several times. Remove pan sides. Slice cheesecake with a warm knife.
Serves 8 to 10.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|