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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. For crust, in a medium bowl stir together crushed graham crackers, hazelnuts, and allspice. Stir in butter. Press crumb mixture onto bottom and about 1 inch up the sides of an 8-inch springform pan; set aside.
In a large mixing bowl beat cream cheese until smooth. Beat in mascarpone cheese, sugar, milk, and vanilla with an electric mixer on medium speed until well combined. Add egg whites. Beat on low speed just until combined (do not overbeat).
Pour filling into crust-lined pan. Place on a shallow baking pan. Bake for 60 to 70 minutes or until center appears nearly set when shaken gently.
Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
If desired, drizzle top of cooled cheesecake with melted chocolate and garnish with pomegranate seeds.