Giada De Laurentiis Mascarpone Cheesecake With Almond Crust

I made this today at the recommendation of smn at ct. really lovely. slightly adapted by adding an extra egg and some flour to the batter to thicken it up a a bit.

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.

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 spr.

Ingredients

slivered almonds, graham cracker crumbs, sugar, unsalted butter, cream cheese, mascarpone cheese, flour, fresh lemon juice, vanilla extract, eggs, chocolate hazelnut spread, whipping cream