A delectably lush and creamy and very easy-to-make amaretto mascarpone cheesecake that’s topped with the very best of the season’s fresh fruit bounty!
Please meet my newest sweet treat creation: this wonderfully tart, sweet and boozy Amaretto & Mascarpone Cheesecake. Using a mix of both mascarpone and cream cheese makes this cheesecake taste exceptionally light, which blows my mind cause there’s 5 eggs in there too and really nothing light about it!
Inspired from a recipe in Ottolenghi & Helens book Sweet, I massively simplified the recipe (to make if easier for you & me both!)
Why this Recipe Works
- Adding ground almonds to the graham cracker crust adds a nice nutty twist to the classic graham cracker crust.
- Blind baking the crust sets it and keeps it from getting soggy or shifting when the cheesecake batter is added.
- Using 2 parts mascarpone to 1 part cream cheese makes for an exceptionally light and creamy filling.
- Having all the ingredients come to room temp before mixing together ensures that the batter will be silky and smooth.
- Amaretto liquor, made from a base of apricot kernels and bitter almonds, enhances the flavor of the almonds in the crust and the almond extract in the batter.
- The batter quickly and easily and quickly comes together in a food processor.
- Adding eggs to the batter gives cheesecake its structure and silken texture.
- The cheesecake is baked directly in the oven, eliminating the hassle to make a water bath.
- Topping with roasted seasonal fruits makes the cheesecake adaptable to every season so we can enjoy it all year long!
- Giving the cheesecake time to cool ensures the filling will be sliceable and firm.
I’m all about playing with seasonal variations and this cheesecake becomes the perfect slightly tangy, sweet, and boozy treat, ready to be topped with so many seasonal possibilities.
How to Make this Amaretto & Mascarpone Cheesecake
- Make sure your cream cheese, mascarpone, and eggs have time to come to room temp before using (at least 30 minutes out of the fridge).
- Both the crust and the filling are made in a food processor.
- The cheesecake is baked in a springform pan.
- Let the cheesecake cool completely for clean slicing.
Here is the graham cracker crust pre-oven:
And here’s the graham cracker crust post oven:
Here’s the Amaretto Mascarpone batter poured into the springform pan, all ready to be baked:
Cheesecake is all done and ready to be topped!
The topping is simply a seasonal fruit, whole, halved or cut up, roasted in the oven for 25 minutes with sugar, water, and amaretto drizzled on top and roasted again for an additional 10 min.
In the summer, try stone fruit and berries.
In the fall, try apples, figs and pears.
In the winter, try candied citrus slices.
In the spring, try strawberries and rhubarb.
If it’s a fruit, it can be a topping for this cheesecake!
- It’s crucial that the cream cheese and mascarpone be completely softened, firm cream cheese will not produce a smooth batter.
- For the clean slicing, let the cheesecake cool completely (at least 3 hours an up to overnight) and slice using a long, thin knife that’s been running under hot water. Wipe knife between cuts.
Cheesecake is a classic dessert that can be varied in almost limitless ways!
To date, I’ve topped this cheesecake with:
plums & sliced almonds
figs & sliced almonds
balsamic roasted strawberries (the three ingredients I mentioned above with the addition of balsamic),
and we shall see what fruit inspiration the upcoming winter season shall bring!
This cheesecake is as good to look at as it is to eat!
Let’s make waves in the kitchen!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Amaretto & Mascarpone Cheesecake
- Prep Time: 20 min
- Cook Time: 110 min
- Total Time: 2 hours 10 minutes
- 10 graham crackers
- ½ cup sliced roasted almonds (set aside 1 tbsp)
- 6 tbsp butter
- 3 tablespoons sugar
- ½ teaspoon salt
- 16 oz mascarpone
- 8 oz cream cheese
- 5 eggs, lightly beaten
- ¾ cup sugar
- 1/3 cup amaretto
- Zest & Juice 1 orange
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- pinch of salt
- fruit of choice (around 12 small stone fruit or a 1-2 pint of berries/figs)
- 1 tbps of amaretto
- 1 tbsp of sugar
- 1 tbsp of water
- 1 tbsp sliced, roasted almonds
- Preheat oven to 375.
- Place the graham crackers in the bowl of a food processor and pulse until small crumbs are beginning to form. Add the almonds, salt and sugar and melted butter and pulse until incorporated.
- Press the graham cracker almond mixture into the bottom and sides of the spring form pan. Chill the crust in the fridge for 15 minutes, then bake for 10. Allow the crust to cool completely. Lower the oven to 350.
- In the bowl of a food processor, combine the mascarpone, cream cheese, Amaretto, vanilla bean (or extract), almond extract, sugar, zest and juice of 1 orange, and a pinch of salt. Run the processor, occasionally scraping down the sides of the bowl with a rubber spatula, then running again, adding slowly adding the eggs and running the until all ingredients are mixed together.
- Pour the mascarpone mixture over the cooled crust. Bake at 350 for 1 hr and 5-15min. Chill for at least 3 hours or overnight to set. (Cheesecake can be stored, chilled, for up to 3 days).
- When ready to serve, pre-heat oven to 400 degreese. Spread fruit of choice (so far I’ve used plums, figs, and strawberries and plan to keep on experimenting) cut side up, on tray. Please note I did not cute the strawberries but did with the figs and plums. If using berries no need to cut. Roast for about 25 minutes, or unit fruit is soft.
- Take out of oven, springle with sugar and drizzle with amaretto and 1 tbsp of water. Bake for an additional 10 minutes. Remove from oven and set fruit aside until cool enough to handle.
- When fruit is cool enough to handle, spoon mixture over the center of the cheesecake. Sprinkle with 1 tbsp of sliced, roasted almonds (that you set aside from the crust) and enjoy.