Classic Italian Almond-Mascarpone Cheesecake – A Timeless Treat

Thank you so much for stopping by today! I can’t tell you how excited I am to share this Classic Italian Almond-Mascarpone Cheesecake with you. It’s one of those desserts that instantly transports me back to Sunday family gatherings, where the smell of espresso filled the kitchen and someone (usually my nonna!) always had something sweet chilling in the fridge.

This cheesecake is creamy, nutty, and just the right balance of indulgent and elegant. If you’re a fan of mascarpone, almonds, or simply a good old-fashioned cheesecake, this one’s going to win your heart. Don’t forget—you can subscribe to my email list so you never miss another cozy, made-with-love recipe!

Overview of Recipe Content

What it is:
This is a light yet luscious cheesecake made with almond flour for the crust and mascarpone cheese for the filling. It’s elegant enough for the holidays, yet easy enough for a weekend treat.

Why you’ll love it:

• Creamy, silky texture with a nutty undertone
• A crust that’s naturally gluten-free thanks to almond flour
• Lovely lemon zest and almond extract for brightness
• A crowd-pleasing dessert that looks stunning with its toasted almond topping

Taste:
Expect a velvety, tangy filling with a delicate almond sweetness, all nestled into a buttery almond crust. The lemon zest adds a touch of freshness that keeps every bite light.

Health & seasonal benefits:

• Naturally gluten-free crust
• Almonds provide healthy fats & protein
• Perfect for spring gatherings, Easter brunch, or even Christmas dinner

Ingredients you’ll need:

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• 1 ½ cups almond flour
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 cups mascarpone cheese
• 1 cup cream cheese, softened
• ¾ cup powdered sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Zest of 1 lemon
• ¼ cup sliced almonds (for topping)

Tools you’ll need:

• 9-inch springform pan
• Electric mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Zester

Substitutions & Additions:

• Swap mascarpone with extra cream cheese if needed (though mascarpone is magical!).
• Add a splash of Amaretto for deeper almond flavor.
• Garnish with fresh berries for a colorful twist.

How to Make Classic Italian Almond-Mascarpone Cheesecake

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1. Prepare the crust: Mix almond flour, granulated sugar, and melted butter. Press firmly into the bottom of a greased springform pan. Chill while you prep the filling.
2. Make the filling: Beat mascarpone, cream cheese, and powdered sugar until creamy. Add eggs one at a time, then mix in vanilla, almond extract, and lemon zest.
3. Bake: Pour filling over crust and bake at 325°F (160°C) for 50–60 minutes, until set but slightly jiggly in the center.
4. Cool & chill: Let cheesecake cool completely, then refrigerate at least 4 hours (overnight is best).
5. Garnish & serve: Top with sliced almonds (toast them for extra flavor!) and a dusting of powdered sugar if desired.

The aroma of almond and vanilla will make your kitchen smell heavenly—just like nonna’s!

What to Serve with Classic Italian Almond-Mascarpone Cheesecake

• A shot of espresso or cappuccino
• Fresh raspberries or strawberries on the side
• A drizzle of honey or raspberry coulis
• For holidays: pair with Homemade Limoncello for the ultimate Italian finale

Tips for Making It Perfect

• Always use room-temperature mascarpone and cream cheese for a smooth filling.
• Don’t overmix after adding eggs—this keeps the texture creamy, not airy.
• Bake in a water bath if you want zero cracks (optional, but traditional).
• Toast almonds lightly for topping—they’ll add both crunch and aroma.

Storage Instructions

• Refrigerate: Store in the fridge for up to 4 days.
• Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months.
• Reheat: Not needed—serve chilled for best texture.

General Information

Cheesecake has long been a favorite in Italian kitchens, often made with ricotta or mascarpone instead of American-style cream cheese. The almond twist in this recipe is especially beloved in Southern Italy, where almonds are used in cookies, cakes, and even liqueurs.

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Frequently Asked Questions

1. Can I make this ahead of time?
Yes! In fact, it tastes best after chilling overnight.

2. Can I use ricotta instead of mascarpone?
Yes, but ricotta will make it slightly grainier. Mascarpone gives a richer, smoother bite.

3. What if I don’t have almond flour?
You can substitute graham cracker crumbs or digestive biscuits, though it won’t be gluten-free.

4. Do I need a water bath?
Not required, but it helps avoid cracks.

5. Can I make mini cheesecakes?
Absolutely! Use a muffin tin and adjust baking time to about 20 minutes.

Conclusion

This Classic Italian Almond-Mascarpone Cheesecake is more than just dessert—it’s a slice of tradition, love, and celebration. Whether you’re making it for Easter, Christmas, or just a Sunday dinner, it’s bound to impress.

If you loved this recipe, you might also enjoy:

• Easy Homemade Tiramisu
• Rustic Italian Ricotta Cake
• Homemade Cannoli with Ricotta Cream
• Italian Lemon Ricotta Cookies
• Classic Zabaglione Cream

Interactive Elements

I’d love to hear from you! Drop a comment below with how your cheesecake turned out. And if you share your creation, don’t forget to tag me on Instagram and Pinterest at Poulef Recipes so I can see your beautiful bakes.

Nutritional Information (per slice, approx. 12 servings)

Calories	Protein	Carbs	Fat	Sugar	Fiber
370	8g	20g	28g	16g	2g

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