Ingredients Crust:
1 cup slivered almonds, lightly toasted
2/3 cup chocolate graham cracker crumbs or crushed Oreo cookies
1 1/2 tablespoons unsalted butter, melted
Sugar (optional)
1 1/2 tablespoons unsalted butter, melted
Sugar (optional)
Filling:
3 (8-ounce) packages low fat or fat free cream cheese, room temperature
1 (8-ounce) container mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
1 1/2 cup crushed Oreo cookies
Topping:
Cool Whip (optional)
Directions:
First thing...pull out the cream and mascarpone cheeses so they can be at room temperature by the time you need them!
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside (including the sides) of a 9-inch diameter springform pan with 3 layers of aluminum foil. Finely grind almonds, graham cracker crumbs or Oreo cookies in a food processor. Add the butter and process until moist crumbs form. At this point, test taste the crumbs for sweetness. Add sugar if needed. Press the graham mixture onto the bottom of the prepared pan. Bake the crust for about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: 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. Stir in crushed Oreos.
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 10 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.
Top with cool whip if you want :)
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