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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I have a friend who loves spice cake. Now, she loves this spiced cheesecake, too. Very nice and light and the nut crust is perfect with the spicy flavors of the filling. Ingredients:
2 cups pecans, toasted (or walnuts or hazelnuts or almonds or a mixture, 8 oz) |
1 tablespoon granulated sugar |
3 tablespoons unsalted butter, melted |
2 lbs full-fat cream cheese |
1 cup mascarpone cheese |
1 1/4 cups granulated sugar |
2 large eggs |
1 pinch salt |
1 teaspoon fresh lemon juice or 1 teaspoon orange juice |
1/4 teaspoon ground cinnamon |
1 pinch ground cloves |
1/4 teaspoon grated nutmeg (fresh is preferable) |
Directions:
1. Oven to 325 degrees F.
2. Wrap the bottom of the springform pan tightly in foil.
3. CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
4. Just until the nuts are in very, very small pieces, not a paste!
5. Turn out into a bowl, add the melted butter and mix until it comes together.
6. Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks dry .
7. Cool to room temperature.
8. FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
9. Using the paddle attachment on med-low speed, beat just until smooth.
10. Add the remaining ingredients and mix on low speed until well combined.
11. Pour the filling over the crust.
12. Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
13. Pour water into the baking pan until it comes half-way up the sides of your springform pan.
14. Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
15. This should take about 45-55 minutes.
16. Do not overbake!
17. Don't worry about the jiggle- the cake will firm up while chilling.
18. Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
19. Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
20. NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
21. It is best if if made the day before you serve it.
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