Mouthwatering Mascarpone Cheesecake

1. 1

   Make the crust: Mix graham cracker crumbs and crushed nuts together. Add melted butter and mix thoroughly.

2. 2

   Spray the bottom and sides of a springform pan with non-stick cooking spray. Pat the crust mixture on the bottom and halfway up the sides. Refrigerate.

3. 3

   Add the packet of gelatin to the lemon juice, combining well. If using a fruit puree, use 1 packet of gelatin per cup of fruit. Let sit for 1 minute. Microwave for 10-20 seconds to liquefy, then let sit.

4. 4

   With a standing or hand mixer, beat cream and mascarpone cheeses until fluffy.

5. 5

   Add vanilla yogurt and 1 tsp. vanilla. Beat to combine. Add powdered sugar gradually, mix to combine.

6. 6

   Add the lemon (or fruit) and gelatin mixture. Beat to combine.

7. 7

   if using a stand mixer, switch from the paddle to the whisk attachment.

8. 8

   Add 3/4 cup whipping cream. Whip until mixture shows medium soft peaks.

9. 9

   Put cheese mixture into the crust and refrigerate for at least 3 hours.

10. 10

    Beat the rest of the whipping cream with 1 tsp vanilla and 1 TB sugar. Beat until cream shows medium peaks. Spread on top of cheesecake.

11. 11

    Serve with World's Easiest Fruit Sauce.

* Per serving · 4 servings · Values may vary.