1 1/2 cups of almond meal

1/4 cup of light brown sugar

1/4 cup of melted butter

1/4 tsp of salt

Mix all those ingredients and press into the bottom and a bit on the sides of a 9 inch spring form pan.  Bake for 12-15 minutes until golden…Cool completely on a rack. (Watch it carefully as oven temps differ)

Cheese cake ingredients:

• 20 oz cream cheese (2 1/2 eight-ounce packages), softened
• 8 oz mascarpone cheese at room temperature (about 1 cup)
• 3/4 cup light brown sugar (do not pack)
• 3 large eggs
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt

Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.)  When it is cool, cover with cling wrap and chill in the refrigerator for at least eight hours.  

We like to serve it with fruit.  The blueberries have been amazing lately, so we just pile them on without any sauce.  We would do the same with other berries or even stone fruit, depending on what is in season.  You can always soak the fruit in a liqueur like Grand Marnier and add a dollop of whipped cream.

This will serve 10 easily, and the carb count will be 16 per slice...The rest of this cheesecake is in the freezer!

Bon Appetit!  

Written by Ron & Alexandra Seigel-

 

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