What is marzipan made of?

Marzipan is a sweet, pliable paste made primarily from finely ground blanched almonds and sugar. Some recipes also include egg whites or rosewater for moisture and aroma. Its rich almond flavor and smooth texture make it perfect for decorating and enhancing desserts like marzipan tart cheesecake.

Can I make marzipan tart cheesecake without eggs?

Yes, you can definitely make an eggless marzipan tart cheesecake. Replace the eggs with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water = 1 egg) or use a commercial egg replacer. The texture will be slightly less firm, but the almond richness will still shine through beautifully.

How long can I store a marzipan cheesecake?

A marzipan tart cheesecake can be refrigerated for up to 5 days when stored in an airtight container. If you want to store it longer, slice and freeze it for up to 2 months. Be sure to thaw it overnight in the refrigerator before serving for best texture and flavor.

What toppings go best with marzipan tart cheesecake?

Top your marzipan tart cheesecake with whipped cream, fresh berries, toasted almonds, marzipan curls, or even a drizzle of dark chocolate. These additions not only enhance flavor but also add color, crunch, and elegance to the presentation.

Can I use almond paste instead of marzipan?

Yes, you can substitute almond paste for marzipan in a marzipan tart cheesecake, but be aware of the differences. Almond paste is less sweet and slightly coarser. If using it, you may need to increase the sugar in the recipe to maintain the correct sweetness balance.

Is marzipan gluten-free?

Yes—traditional marzipan is naturally gluten-free, as it contains no flour or wheat products. Just make sure the brand you buy is certified gluten-free, especially if you're making your marzipan tart cheesecake for someone with celiac disease or gluten sensitivity.

Marzipan Tart Cheesecake – The Best Homemade Recipe

Description

Rich, creamy marzipan tart cheesecake with an almond crust—perfect for holidays, parties, or anytime you crave an elegant dessert.

Ingredients

Scale

For the Almond Crust:

1½ cups almond flour (or finely crushed graham crackers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
½ teaspoon almond extract
Pinch of salt

For the Marzipan Cheesecake Filling:

Marzipan and cream cheese being mixed for tart cheesecake filling

8 oz marzipan, grated or finely chopped
16 oz full-fat cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
Zest of 1 lemon or orange (optional)
¼ teaspoon salt

Optional Toppings:

Fresh berries (raspberries, blueberries, etc.)
Whipped cream
Toasted sliced almonds
Shaved marzipan curls
Edible gold leaf

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Instructions

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
In a bowl, mix almond flour, sugar, melted butter, almond extract, and salt.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch tart pan.
Bake for 10–12 minutes, until lightly golden. Remove and let cool.

Step 2: Make the Cheesecake Filling

Lower oven temperature to 325°F (160°C).
In a stand mixer, beat cream cheese until smooth and fluffy.
Add marzipan a little at a time and blend until fully incorporated.
Mix in sugar, vanilla extract, almond extract, zest, and salt.
Add eggs one at a time, mixing just until combined—don’t overmix.

Step 3: Assemble and Bake

Pour the filling into the cooled crust and smooth the top.
Bake for 35–45 minutes, or until edges are set and center slightly jiggles.
Turn off the oven and let the cheesecake cool with the door ajar for 30 minutes.

Step 4: Chill and Garnish

Refrigerate for at least 4 hours, preferably overnight.
Before serving, top with berries, toasted almonds, whipped cream, or marzipan curls.

Notes

Marzipan tip: If too firm, microwave for 10 seconds or knead gently to soften.
No almond flour? Use crushed graham crackers or butter cookies.
Vegan version: Swap cream cheese with dairy-free alternative and use flax eggs.
Storage: Keeps well in the fridge for 5 days. Freeze slices up to 2 months.

Prep Time: 25 mins
Chill Time: 4 hours
Cook Time: 40 mins
Category: Dessert
Cuisine: European Fusion

Nutrition

Calories: 425 kcal
Sugar: 21g
Fat: 32g
Carbohydrates: 28g
Fiber: 2g
Protein: 7g