Topped with balsamic strawberries, this creamy Mascarpone Cheesecake with Balsamic Strawberries is one of my top 10 desserts.
If you love homemade cheesecake, this Italian Cheesecake is a MUST try!
Mascarpone Cheesecake with Balsamic Strawberries
The addition of mascarpone cheese works its magic in this Italian-influenced cheesecake. Italian desserts like these ricotta peach cookies are so enticing. But this cheesecake has stolen my heart! The filling is lush and dreamy. And the berries?? Incredible.
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 this mascarpone cheesecake with balsamic strawberries recipe was on my blog plus 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??
An Italian Cheesecake Twist
Adding mascarpone to the mix gives this cheesecake an Italian flair. And the best balsamic vinegar comes from the Modena region of Italy, so you get a double dose of Italian influence in this extraordinary cheesecake.
The ingredients in this cheesecake recipe are pretty straightforward as far as cheesecakes go. The only difference is that the aforementioned Italian mascarpone cheese is used instead of sour cream. If it’s hard for you to find this soft cheese near you, it’s super easy to make mascarpone at home.
Here are a Few Important Pointers for Making the Best Cheesecake:
- One of the keys for a creamy cheesecake 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.
- If you have a stand mixer, use the paddle attachment instead of the whisk. This allows the batter to mix well without adding excess air which can alter the texture.
- Add the eggs one at a time and mix just until each is incorporated.
- Do not overmix the batter. Stopping to scrape down the bottom of the bowl a few times will help make sure you don’t need to run the mixer any longer than necessary.
- Bake your cheesecake in a bain marie or water bath.
- This helps prevent cracking and the steam created may also help make for a creamier cheesecake.
- Make sure to wrap your springform pan in a couple layers of heavy duty foil so that no water seeps into the pan when it’s baked.
- Check out my hints for making a perfect cheesecake on this post.
To help you make this mascarpone cheesecake, you might want to get:
More Recipes Using Mascarpone You’ll Love:
- Mini Mascarpone Cheesecakes
- Mascarpone Filled Strawberries
- Raspberry Mascarpone French Toast
- Berry Mascarpone Roulade
- How to Make Mascarpone Cheese
- Mini Mascarpone Cheesecakes
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.
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 with Balsamic Strawberries from That Skinny Chick Can Bake
- Sarasota Lemonade from Miss in the Kitchen
- 1 1/2 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
- 1 1/4 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
For balsamic strawberries:
- 3 cups sliced strawberries (stems and hulls removed before slicing)
- 1/4 cup good quality balsamic vinegar
- 1/2 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.
If you don't have a stand mixer, this can be made using a hand mixer.
Serving Size:1 slice
Amount Per Serving: Calories: 644Total Fat: 44gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 160mgSodium: 458mgCarbohydrates: 56gFiber: 1gSugar: 46gProtein: 9g
I made this mascarpone cheesecake for a dinner party that was auctioned off at a local fundraiser!