
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! And your friends and family are going to love my Mascarpone Strawberry 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.
How I love a good cheesecake especially when its made with mascarpone!
If you enjoyed this recipe you may also like these:
Alan
I followed the recipe sans the strawberry topping. It came out really good. I used espresso flavor mascarpone and the flavor was noticable but not overpowering. I used honey cinnamon flavored graham crackers for the crust. Using a 9″ spring loaded baking pan. I lined the pan with parchment paper to make it easier to remove. Thanks for the recipe.
Jason
Stumbled across this recipe, it was just what I needed. Tasted great, quite light, perfect for an after dinner dessert !
Unfortunatley my crust was not crunchy, it was soggy. I used shortbread cookies and blitzed them in the food processor. Next time I will try and cook the crust for longer and/or use less butter. Highly recommended thank you!
Chef Dennis Littley
Thanks for the feedback Jason! I hope you find some more recipes to try on my blog
Carrie
Hello! I just made this and used 2 cups of cookie crumbs as usually you only need 3 tablespoons of butter for a graham cracker crust! So when I melted the 6 tablespoons and tried to use only one cup crumbs it was too little to fill the pan and too oily so I knew there wasn’t enough cookie crumbs! Hope that helps!