Italian recipes
Mascarpone cheesecake with marinated strawberries
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55 min
Serves 8
Ingredients
- For the cheesecake For the cheesecake
- 1–1/2 cup ground almond biscotti crumbs (or similar biscuits) 240–120 ml ground almond biscotti crumbs (or similar biscuits)
- 6 tbsp unsalted butter (melted) 89 ml unsalted butter (melted)
- 2 lb cream cheese (at room temperature) 905 g cream cheese (at room temperature)
- 8 oz Mascarpone cheese 225 g Mascarpone cheese
- 2 eggs 2 eggs
- For the strawberry sauce For the strawberry sauce
- 3 cup strawberries (stemmed and quartered) 720 ml strawberries (stemmed and quartered)
- 1/2 cup plus 2 tbsp sugar 120 ml plus 2 tbsp sugar
- 1/4 cup balsamic vinegar 60 ml balsamic vinegar
Method
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.
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.
Comments (1)
Tim in San Diego
Jul 2, 2011
This was the most delicious cheesecake and I have made plenty!! Everyone loved the crust and the texture and flavor of the cheesecake was superb. Make sure to use heavy duty foil!!
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