Mascarpone Cheesecake #ProgressiveEats

Topped with balsamic strawberries, this creamy Mascarpone Cheesecake is one of my top 10 desserts. If you love cheesecake, this is a MUST try!

Mascarpone Cheesecake | The most creamy, luscious cheesecake topped with sweetened balsamic strawberries

Mascarpone Cheesecake

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??

Mascarpone Cheesecake | The most creamy, luscious cheesecake topped with sweetened balsamic strawberries

Italian Twist

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.

Mascarpone Cheesecake | The most creamy, luscious cheesecake topped with sweetened balsamic strawberries

Progressive Eats

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

Savories

Sweets

Bonus Beverage

Progressive Eats

Mascarpone Cheesecake #ProgressiveEats
 
Prep time
Cook time
Total time
 
A luscious, creamy cheesecake with an Italian flair! Adapted from Bon Appetit.
Author:
Recipe type: Dessert, Cheesecake
Cuisine: Italian
Serves: 10 servings
Ingredients
For Crust:
  • 1½ cups graham cracker crumbs
  • 6 tablespoons (3/4 stick) butter, melted
For cheesecake:
  • 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
For balsamic strawberries:
  • 3 cups sliced strawberries (stems and hulls removed before slicing)
  • ¼ cup good quality balsamic vinegar
  • ½ cup sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Transfer cake to rack; cool 1 hour. Then chill at least 8 hours.
  5. Mix strawberries, sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
  6. Serve slices of cheesecake with strawberries.
Notes
If you don't have a stand mixer, this can be made using a hand mixer.

Mascarpone Cheesecake | The most creamy, luscious cheesecake topped with sweetened balsamic strawberries

Comments

  1. Using mascarpone this cheesecake must be really creamy!

  2. Lynn@Happier Than A Pig In Mud says:

    I like that your crust doesn’t call for additional sugar. Looks like a beautiful dessert:@)

  3. Mascarpone cheesecake is the best one!
    xox

  4. What a wonderful collection of recipes! Your cheesecake takes the cake – BEAUTIFUL!

  5. A food-stylist friend of mine, who is well known as the queen of cheesecakes bakes ALL of her cheesecakes in a bain marie, she swears by it. She also allows the cake to cool in the oven. I just made a ricotta and was seriously considering making mascarpone, this would be such a treat.

  6. This looks like a perfect cheesecake! And, I love mascarpone–and strawberries. Sounds delightful.

  7. Psychic Nest says:

    This cheesecake looks amazing! I never had a progressive eat experience before but it sounds like fun. Thank you for this excellent recipe.

    Zaria

  8. I love swapping in Mascarpone to recipes that call for cream cheese. Perfect spring dessert, Liz.

  9. Love cheescake and this look beautiful Lizzy!!
    xoxox

  10. I’m such a fan of mascarpone, so I know this would be a favorite for me. Fabulous recipe for our fun theme this month!!

  11. Oh yes! That smooth, mascarpone cheesecake with balsamic strawberries?! So perfect, Liz! I completely understand why everyone swooned over it. Lucky guests!!

  12. Dear Lizzy, what a beautiful cheesecake. I love the idea of the mascarpone…sounds wonderful dear! xoxo, Catherine

  13. Mascarpone is the best, loving this cheesecake! Strawberries and balsamic vinegar are a great combo, but what a great idea to add it with a cheesecake!

  14. I love mascarpone! What a dreamy cheesecake and those balsamic strawberries are gorgeous!

  15. This looks delicious and topped with balsamic strawberries, it’s a winner.

  16. What a beautiful cheesecake Liz…I love that you used mascarpone cheese and topped with balsamic strawberries…delicious!
    Have a great week 🙂

  17. Hi Liz, your cheesecake looks amazing, will have to try balsamic vinegar on berries. Sounds incredible!

  18. This is a cheesecake that will get me coming back for more! The balsamic strawberries are a perfect topping, Liz. Love it!

  19. Wowsers!

  20. This mascarpone cheesecake looks wonderful I need to make this recipe. Delicious!!

  21. I have got to make this cake ASAP. I have leftover mascarpone and some cream cheese waiting in the fridge and this will be perfect . Love the classy look of this cake.

  22. I will take a double helping of this, I love mascarpone so much.

  23. You can never go wrong with mascarpone! I just love the stuff. Love the idea of using it in cheesecake — the flavor and texture must be just awesome. This is such a good recipe — thanks so much.

  24. Balsamic vinegar!! this is new to me and I cannot imagine the taste.. It must be great though. Will have to give this a try. Thanks

  25. Balsamic strawberries?! I’ve got to try that! This looks great!

  26. As I mentioned to you on facebook, Lizzy, I’m coming to your blog for the recipe of the amazing and truly magnificent cheeesecake with the additional of the Mascarpone cheese which certainly makes it so so creamy and divine! Also love the additional of the Balsamic strawberries which balances out the cheese! Thank you for sharing! xoxo

  27. TheKitchenLioness says:

    Dear Liz, your virtual online cooking group sounds utterly delightful – a progressive dinner seems like a wonderful idea. And your cheesecake looks out of this world fabulous! What a flavor combination with these balsamic strawberries! Just wonderful!

  28. Strawberries and balsamic are such a good combo and this looks divine! Perfect dessert for spring

  29. Mmmmm… Mascarpone is such a fun word, tastes the business too. I adore your cheesecake, especially with the cheeky hint of balsamic vinegar, you are so creative.

  30. I just bookmarked this and am MAKING IT ASAP. Seriously, Liz–mascarpone in cheesecake?! How did I never think of that?? It sounds just like what my family would love!

  31. Me as well, I love cheessy desserts and the idea of the balsamique strawberrys is very nice. I must to try this ! x

  32. There are a few cheesecake naysayers in my family and baby I can convert them with this recipe. At the beginning of the year Aldi’s had a sale on mascarpone. It was $2.50 for an 8 oz pkg, that’s unheard of around here. Too bad I didn’t buy more!

  33. Oh my goodness, I’m in San Francisco for most of the week…But you’ve got me hankering to make this top 10 cheesecake…Bravo for this beautiful mascarpone accented delight!

  34. Panos likes mascarpone but I ADORE it:) So you realize how this recipe “clicked” on us when we saw it on your newsletter:)
    FANTASTIC idea dear Liz, will be making this very very soon:) Pinned!
    xoxoxo

  35. Mascarpone is a great addition to cheesecake. I love tweaks like that to make the dish more special!

  36. Oh my gosh, those sweet and tangy balsamic strawberries sound like the perfect complement to the creamy mascarpone cheesecake – plus, beautiful!

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