Topped with balsamic strawberries, this creamy Mascarpone Cheesecake is one of my top 10 desserts. If you love cheesecake, this is a MUST try!
The addition of mascarpone cheese works its magic in this Italian-influenced cheesecake. The filling is lush and dreamy. And the berries?? Have you ever added balsamic vinegar and sugar to your strawberries??? They’re phenomenal. Just don’t use a cheap grocery store vinegar. An aged, syrupy balsamic is key. Between having my brother-in-law over for dinner and hosting my book club, this dessert had plenty of taste testers. Dan immediately asked if the recipe was on my blog and I heard plenty of swoons from my book club friends, even one who swears she’s not a cheesecake fan. How’s that for an endorsement??
The ingredients in this cheesecake recipe are pretty straightforward as far as cheesecakes go. The only difference is that Italian mascarpone cheese is used instead of sour cream. Check out my hints for making a perfect cheesecake on this post. The most important point is to have all your ingredients at room temperature—the eggs, the cream cheese and the mascarpone. This ensures the batter will be smooth and creamy.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Wine and Cheese and is hosted by Jenni Field, who blogs at Pastry Chef Online. For our Wine and Cheese Theme, everyone has made a recipe that contains wine, cheese or both. We have some sweets for you, some savories and even a refreshing wine-based beverage!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Wine and Cheese
- Port Wine Cheese Ball from Pastry Chef Online
- Cheese Fondue Pasta Ragout (Gluten-Free) from The Heritage Cook
- Apricot Riesling Mustard from All Roads Lead to the Kitchen
- Chicken Scallopini from Stetted
- Chicken with Mushrooms in White Wine Sauce from Never Enough Thyme
- Red Wine Jelly from Creative Culinary
- Italian Wine Biscuits from Mother Would Know
- Moscato Zabaglione with Strawberries from The Wimpy Vegetarian
- Pears Poached in Wine with Lemon Mascarpone from SpiceRoots
- Mascarpone Cheesecake from That Skinny Chick Can Bake
- Sarasota Lemonade from Miss in the Kitchen
- 1½ cups graham cracker crumbs
- 6 tablespoons (3/4 stick) butter, melted
- 2 pounds cream cheese (4 eight-ounce packages), at room temperature
- 8 ounces mascarpone cheese at room temperature
- 1¼ cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 3 cups sliced strawberries (stems and hulls removed before slicing)
- ¼ cup good quality balsamic vinegar
- ½ cup sugar
- Wrap the exterior of a 9-inch-diameter springform pan with 2 layers of heavy-duty foil. Mix graham cracker crumbs and butter in bowl. Press mixture evenly onto bottom only of springform pan. Place in freezer while preparing cheesecake mixture.
- Preheat oven to 350°. Using a stand mixer with the paddle attachment, beat cream cheese, mascarpone and 1¼ cups sugar in large bowl until smooth. Add eggs one at a time; beat just until blended. Spread cheesecake batter evenly over prepared crust.
- 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 just slightly when pan is shaken, about 1 hour 10 minutes.
- Transfer cake to rack; cool 1 hour. Then chill at least 8 hours.
- Mix strawberries, sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
- Serve slices of cheesecake with strawberries.