Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4


1/2 cup slivered almonds 8 tsp — or 2/3 cup graham cracker crumbs 2 tbsp.
1 tbsp. salted butter melted

1 (8-ounce) packages cream cheese, room temperature 2 large eggs, room
1 (8-ounce) container mascarpone cheese, room temperature 3/4 cup sugar
1 tsp fresh lemon juice (I needed to use imitation lemon-juice) 1 tsp vanilla


For the Crust: Preheat oven temperature to 350°F. You will need a 9-inch pan
(I had a throw off). Finely grind the almonds, cracker crumbs sugar in a food
processor (I used my Magical Bullet). Add the butter and process until moist
crumbs form.
Press the almond mixture on the base of the prepared pan (maybe not on the
edges of the pan). Bake the crust until its set and start to brown, about 1-2
minutes. Cool. Lower the oven temperature to 325°F.
For your filling: with an electric mixer, beat the cream cheese, mascarpone
cheese, and sugar in a large bowl until smooth, occasionally scraping down
the sides of the jar using a rubber spatula. Beat in the lemon juice and vanilla.
Put the eggs one at a time, beating until combined after each addition. Pour
the cheese mixture on the crust from the pan. Put the pan into a big skillet or
Pyrex dish pour enough hot water to the roasting pan to come halfway up the
sides of one’s skillet. Bake until the middle of the filling moves slightly when
the pan is gently shaken, about 1 hour (the dessert will get hard when it’s
cold). Transfer the cake to a stand; cool for 1 hour. Refrigerate until the
cheesecake is cold, at least eight hours. Topping: squeeze just a small thick
cream in the microwave using a chopped Lindt dark chocolate – afterward,
get a Zip lock baggie and cut out a hole at the corner, then pour the melted
chocolate into the baggie and used this to decorate the cake!


Calories: 410 kcal
Total Fat: 26 g
Saturated Fat: 13 g
Cholesterol: 113 mg
Sodium: 175 mg
Total Carbs: 39 g
Fiber: 2 g
Sugar: 34 g
Protein: 7 g