Prep Time: 15 mins | Bake Time: 65 mins | Yield: 8-12 servings
- 3/4-1 cup slivered almonds, lightly toasted
- 2/3 cup graham cracker crumbs
- 3 tbps sugar
- 1 tbs unsalted butter, melted
- 2 (8oz) packages cream cheese, room temperature
- 2 (8oz) containers mascarpone cheese, room temperature
- 1 cups sugar
- 2 tsps fresh lemon juice
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1-1/2 pint fresh blueberry (or blackberry)
- 1 lemon, zested and juiced
- 3 tbsp sugar
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 2 up to 4 hours.
For the topping: In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before pouring on cheesecake.
Cut the cake into wedges and (for presentation) drizzle the chocolate sauce over the wedges and serve.