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Mascarpone cheesecake with marinated strawberries recipe  Share this recipe on FacebookA cheesecake using biscotti crumbs and butter as a base, mascarpone and cream cheese, topped with fresh sreawberries marinated in balsamic vinegar
Preparation time: 15 minutes, Cooking time: 40 minutes, Serves: 8
Ingredients For the cheesecake
1-1/2 cups ground almond biscotti crumbs (or similar biscuits)
6 Tbsp unsalted butter, melted
2 lb cream cheese, at room temperature
8 oz Mascarpone cheese
2 eggs
For the strawberry sauce
3 cups strawberries, stemmed and quartered
1/2 cup plus 2 tbsp sugar
1/4 cup balsamic vinegar
Directions Tightly wrap the outside of a 9" springform pan with 2 3/4" high sides with 2 layers of heavy-duty foil.
Mix biscotti crumbs and butter in a bowl until well blended. Press the mixture evenly onto the bottom of the pan. Chill for 30 minutes.
Preheat oven to 350 degrees F.
In a bowl, add the cream cheese, mascarpone and 1-1/4 cups sugar and beat using an electric mixer until smooth. Add the eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
Transfer cake to rack; cool 1 hour. Chill overnight.
Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
Cut cake into wedges. Spoon strawberries alongside and serve.
Note:
Mascarpone is Italian cream cheese. It is usually sold at Italian markets and some supermarkets. If unavailable in your area, blend 8 ounces cream cheese with 1/4 cup heavy cream and 2-1/2 tablespoon sour cream.
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