Mascarpone Cheesecake Giada
Place the cheesecake on the middle rack of the oven and bake for about 90 minutes or until the top is golden and no longer wobbly when shaken. Spoon the cheesecake batter into the springform pan and smooth it out with the spatula.
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Turn oven off and leave cheesecake in the oven with the door slightly open for 20 minutes.
Mascarpone cheesecake giada. 2 8-ounce containers mascarpone cheese room temperature. 1 cup slivered almonds lightly toasted. The use of mascarpone makes the cheecake a little lighter and a little silkier than one you would get if you used all cream cheese.
2 teaspoons fresh lemon juice. 23 cup graham cracker crumbs. 1 14 cups sugar.
1 tablespoon unsalted butter melted. 2 8-ounce packages cream cheese room temperature. The cheesecake has a secret ingredient that contributes to its texture.
The technique used to bake the cake is a little unusual as well.
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