Two hundred and thirty-five years ago in the sweltering summer heat of Philadelphia, representatives from all of the 13 Colonies came together to vote on the issue of Independence from England and on the Fourth of July, 1776 congress officially adopted the Declaration of Independence and the United States of America was born. Happy Birthday America!
Our founding fathers by their own admission were not great men or radical thinkers, they just did what they saw as their duty to preserve their “natural-born rights as Englishmen”. The ideas for our Independence form England can even be seen at work in the Magna Carta first established 1215. While it’s true no colony had ever succeeded from the England before and the British were quick to call it treason, everything our Founders did was, in fact, legal. Jefferson himself explains that the Declaration was not meant to express anything new. Jefferson said it was “not to find out new principles, or new arguments, never before thought of, not merely to say things which had never been said before, but to place before mankind the common sense of the subject.”
For all the talk about democracy, another great misconception is that the United States is a democracy, we are in fact a Republic, and our founding fathers went to great links discussing this matter, and felt it was necessary that the distinction was made. They claimed that a democracy was both extreme and dangerous for a country as it would most assuredly result in the oppression of the minority by the majority. Take this one example from Founding Father, Elbridge Gerry: “The evils we experience flow from the excess of democracy.” And Thomas Jefferson said that democracy should never be practiced outside the limits of a town.
Don’t feel bad if you didn’t know these facts, I found them courtesy of Fox News in their “10 Things You Might Not Know About America’s Independence“ Click on the link to learn more!
In honor of our Country’s birth I have made a dessert for the occasion, and what better way to celebrate the Fourth than with a creamy Cheesecake! Now of course since the United States is a melting pot, I have gone back to one of my favorite recipes for a delicious blend of cream cheese (Philadelphia Brand of course) and Mascarpone, that wonderfully versatile Italian cheese! Feel free to use all cream cheese for the recipe, but I have to tell you, it won’t be as creamy without mascarpone.
Ingredients:
Crust:
- 1 cup Shortbread Cookie crumbs* or Graham Crumbs
- 6 tablespoons butter, melted
- * I was lucky enough to find Barilla Mulino Bianco Brand Rigoli
- Filling:
- 2 8 oz packs cream cheese, softened
- 2 8 oz packs Mascarpone cheese
- 1 cup sugar
- 1 tablespoon lime juice
- zest of one lime
- 1 tablespoon vanilla bean powder or extract
- 5 eggs, lightly beaten
- Strawberry Topping:
-
2 cups fresh strawberries3/4 cup water
2 tablespoon cornstarch
1/2 cup sugar
- Whipped Topping:
- 1 cup heavy whipping cream
- 1/2 envelope gelatin
- 1 tablespoon super fine sugar
Directions:
- 2. In a small bowl, mix the cookie crumbs with the butter. Press onto the bottom and up one inch on the sides of a prepared 9 or 10 inch springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
- 3. In the bowl of a stand mixer, beat the cheeses, sugar, lime juice, zest and vanilla until smooth. Add eggs one at a time, beat on low speed just until combined. Pour over crust. *optional water bath method
- 4. Bake at 325° for 50-60 minutes or until center is just set and top appears dull (do not overcook or the top will crack). Remove springform pan from the oven, and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
- Refrigerate at least 6 hours or overnight. Before serving, prepare topping and Strawberry Glaze.
- * If you want to have a perfect top of your cheesecake, place your prepared springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Continue with the process and before placing in the oven, place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Since I almost always put a topping on my cheesecake, I rarely use the water bath method, but if you want a perfect top to your cheesecake, give it a try!
- (After your cheesecake has properly set up, you can continue with the topping.)
- 5. In the bowl of your mixer, add the heavy cream and sprinkle the gelatin on top of the heavy cream and allow it to set for a two minutes. Add the sugar and whip till it is become whipped cream.
- 6. Place whipped cream in a pastry bag and make a ring of whipped cream on the top of the cheesecake to help keep the strawberries in place.
- 7. For the glaze puree 1 cup strawberries, mix the cornstarch into the water and add to the
- strawberries and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and
- clear. (a drop of red food coloring may be used if it is not red enough)
- 8. Cool to room temperature.
- 9. Clean and remove the tops of the remaining berries, place on of the top chilled cheesecake. Pour
- the glaze over the berries and chill one hour.
Now all you have to do is slice it up and serve it, just be ready to hand out the recipe, because once your friends and family taste this creamy and oh so delicious cheesecake they’re going to want to make it at home!
Thank you so much for stopping by today, and where ever you are I hope that your Fourth of July is a happy one, and to all my friends in other countries, please join me in our celebration!!
Yes, marscarpone is definitely a plus in cheesecakes! This looks like a real tasty indulgence. Happy fourth.
Wonderful looking cheeseake, and chock full of all the things I like the most ;0)
WOW so pretty and decadent! I'm sure it tastes Wonderful!
Que maravilla de cheescake, esto lo tengo que probar.
Saludos
Happy 4th of July Chef! I hope you're having a great day with your family.
The cheesecake looks absolutely wonderful. I so wish I could grab a fork and eat it now
I have just forward the recipe to my Sister, I know she'll love it!
Thanks Chef Dennis for the facts and link to them.
Happy 4th of July
Happy 4th!
I am using mascarpone more these days, really like it. Beautiful cheesecake-mouth is watering.
This looks so yummy! Great recipe!
This is such a gorgeous cheesecake, and the strawberry topping puts it over the top. The pictures are outstanding as always. I could eat a piece right now!
Have a safe and Happy 4th!
Spectacular cheesecake! Nice tip with the mascarpone
I bet it tastes amazing
Absolutely gorgeous, Chef Dennis! Happy 4th to you and your wife.
What a gorgeoue pie! As a yank living outside the US, I'm enjoying the celebrations through blogs like yours. Fantastic pie.
WOW!!! Dennis Im amazed!! georgeous pie dear, absolutely lovely!!
Happy 4th July!! gloria
Dennis, will you marry me? Lol. I won't tell my husband
. I love strawberries and I love mascarpone. *drools*
beautiful dessert, perfect for holiday and everyday – hope your 4th was just grand as this cheesecake
Yes I think this is PERFECT for my innuagural use of marscapone cheese! Amazing, refreshing, rich, creamy, this is cheesecake in its finest form! Kudos Chef. This is the stuff sweet dreams are made of
Fantastic! Thanks for the information on our founding fathers as well! Like you, I don't use a water bath for my cheesecake – even at the risk of cracking it! Happy 4th of July!
I thank you, Chef, for the history lesson. That cheesecake looks beautiful! I love working with mascarpone cheese. And the strawberries look particularly vibrant and juicy! I don't have a cheesecake on my schedule this month. Still trying to get up the courage to try Jill's macarons! But I think you've got me motivated! This looks fabulous! : )
delicious looking colourful dessert looks wonderful
happy 4th of July
Your desserts are always amazing! A great cheesecake recipe. I can't wait until summer in our part of the world for strawberries! I will try this cheesecake!
I am smelling delicious cheesecake the sweetness of that strawberry, wow really mouthwatering.
You REALLY went over the top with this, didn't you! This looks phenomenal. Gorgeous photos, mouth watering strawberries in a sweet saucy glaze and richly soft cheesecake. Holy cow I gotta get some of this. I see you are making the most of your summer!
Charming and delectable Cheesecake. How can you say no to a strawberry love like that?!
Wow, Chef Dennis… What an incredible looking cheesecake… It looks super impressive! I adore mascarpone… Thank you for sharing this gorgeously summery, beautiful dessert with us! Hope you had a great weekend!
I just love the fact that this is a mixture of mascarpone and cream cheese! What a great way to celebrate the 4th!
You said my favorite word in the whole wide world! This looks fabulous! Hope you had a wonderful July 4th!
Thanks for the history lesson…this Canuck could use a little brushing up on it
. Mmmm, the cake is gorgeous and love that it's made with both cream cheese and mascarpone.
I am a total mascarpone addict, mashed swede with a bit of mascarpone smushed in literally is my favourite veg EVER. Anyway, back to your GORGEOUS looking cheesecake! Really does look utterly divine and so perfect for summer
Love the photos too, that first one absolutely yells 'eat me'!
Mmm…this looks really good. Every year I make a cheesecake for my birthday that is tailored exactly to what I want and this one you have shared will definitely have to go on the list of 'contenders.'
Mmm…this looks really good. Every year I make a cheesecake for my birthday that is tailored exactly to what I want and this one you have shared will definitely have to go on the list of 'contenders.'
Chef Dennis, you are killing me! I've opened your blog and just stared at the screen – an explosion of color and strawberries…. Have mercy!
Absolutely gorgeous!!!
Hope you had a fantastic fourth!
You certainly know how to tempt us, don't you? This is absolutely fantastic. Hope you had a relaxing celebratory weekend, Chef!
Just stunning, Dennis! I make a mascarpone cheesecake, but I serve it with balsamic straawberries. Yours looks just as wonderful. Hope your 4th was fabulous, my friend.
That is one delicious looking cheesecake, America would be proud to be celebrated like that!
What a great way to celebrate the 4th with a large serving of your cheesecake. Looks amazing Chef! Hope you had a lovely holiday.
Fantastic! Your pictures are mouthwater. Those strawberries are just perfect.
This cake must be so good with the mascarpone!
I definitely did not know those fun facts!
… but I do know a mighty fine cheesecake when I see one! I'd love this for my birthday as well! 
Truly stunning!
Oh – I bet this was divine! I have been on a strawberry kick this week as well. I just re-discovered mascarpone cheese as a delicious dessert. love your recipe -
Megan
Piggy Chef…that is a great looking cheesecake and thanks for sharing the recipe. Have KIV it or my next cheesecake and you know what? I love strawberry and it is a great topping for the cake. Hope you had a wonderful time with your family on Independence Day
Cheers,
Elin
WOW! Just when I need to reduce those calories.
This cheesecake looks outrageously delicious!
Isn't it interesting to examine our early history and see how different our impressions of the founding fathers are now? All I know is that I always smile when I see or hear cheesecake. After a long day at work, it was refreshing to come and visit your blog. I hope you are having a good start to your week. Much love and many hugs from Austin! Thank you for sharing your creative concoctions with me.
Perfect dessert for any occasion. Very pretty Chef. Hope you had a great holiday.
Congrats on making #1 in the Top 9 with your cheesecake photo, Dennis! Well deserved!
Meravigliosa!!!
Mia figlia ama i Rigoli!!!
Saluti da Milano (Italy) Giulia
This is amazing Chef Dennis. It looks so creamy and delicious! Congrats on Top 9!
This looks amazing. I really want to try it. I love cheesecakes but have never actually made one myself.
Hi Again!
Congrats on making top 9!
I had to post again…Congratulations on making the Top 9! Well deserved!
WOW Dennis, now that's what I call the Fourth of July!
This looks amazing! What beautiful pictures! Thanks for the history lesson too.
WOW! That is beautiful! Absolute perfection!
Mary
Delightful Bitefuls
I am crazy about cheesecakes, but I've never had one made with mascarpone!! Oh my goodness gracious… I want this!
That so yummy
Congratulations on another Top 9 today!!!
Amazing! Cheesecake is an all-time fav!
Congrats on the No. 1 spot on Foodbuzz today
I found myself leaning toward my monitor as I salivated over this post. I love cheesecake…this looks amaaaazing!
Looks sinfully delicious and I would love a big piece, right now! Yum! Thanks for the great recipe!
Mmm mmm mmm! This looks sooo good!!!!
absolutely stunning! Can't wait to try it..thanks for sharing
Hi Chef Dennis!
I only have a 7" springform pan. If I half the recipe, I think I'm going to come up short? Also wondering how I would adjust the baking time for a smaller size pan.
Thanks!
This was such a great post, I had also read those 10 facts from fox! What a beautiful pie, you simply cannot go wrong with mascarpone!! I hope you had a meaningful Independence Day!
Oh my Chef, this cheesecake is a celebration of flavor, flavors I love. Hoping you had a great holiday weekend.
-Gina-
Hi Chef Dennis! Sorry for my late comment, but congrats on Top 9! This cheesecake is BEAUTIFUL!! I love cheesecake and I often choose it first among all the cakes. Looks delicious. I don't bake, but I can enjoy looking at your cake… ugh I wish I can eat this right now. Fabulous!
Thank you for posting this recipe! My husband LOVE LOVE LOVES chessecake and I wanted to make him one for his bday coming up!! This is the recipe!
That looks amazing! I have never made my own cheesecake. I need to try it soon!
AMAZING, wonderful!!!! I'm mad about cheesecakes!!! congratulations!!!!
Wow, how beautiful. You have totally inspired me to get back to cheesecake making with this amazing mascarpone cheesecake. Thanks for the inspiration!
Hi Chef!
Could I make this with just the marscarpone, or a marscarpone, ricotta mixture, leaving out the cream cheese?
Charlie
hi Charlie
yes you can use a ricotta mascarpone mixture. I've never used straight mascarpone before, and I have a feeling if you do it might be good to make individual cakes. I think you need the stability of cream cheese or ricotta.
thanks for asking!
Dennis
Thanks Dennis!
Stumbled across this and decided to try it out. Used a Graham cracker crust and all cream cheese and it was delicious! First cheesecake I’ve made and can’t wait for another occasion to make it again! Thanks for the recipe!!
I was just browsing on Pinterest and this cake immediately caught my eye – gorgeous colors! I bet it tastes even better than it looks….. oh, where is my slice??
Hey Dennis
I stumbled over your recipe looking for a creamy cheesecake for the upcoming Easter holidays and it looks like I’ll be trying your cake this weekend as it looks so yummy!
There is just one thing I was wondering about: Do you think I can seperate the eggs to use beaten egg whites and have an even creamier yet lighter filling?
Greetings from Germany
Ann
hi Ann
thanks so much for stopping by, that was one delicious cheesecake. As for separating the whites and beating them to get a lighter cheesecake, that will make the cheesecake lighter as for creamier, I’m not sure. I hadn’t thought of that before with my cheesecakes, so thanks for the inspiration!
let me know how your cheesecake comes out
Cheers
Dennis
Es una tarta de queso riquísima y muy apetitosa ¡Me encanta!
¡Saludos!