What could be better than a creamy mascarpone strawberry cheesecake? Add in a little homemade whipped cream and you’ve got a party.
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!
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Mascarpone Strawberry Cheesecake
This velvety smooth Mascarpone Strawberry Cheesecake is the perfect dessert for any occasion. Topped with strawberries, blueberries or the fruit of your choice this dessert will bring smiles to your table.
Servings: 16
Calories: 359kcal
Ingredients
Crust
- 1½ – 2 cups shortbread cookie crumbs or Graham Crumbs
- 6 tablespoons butter melted
Filling
- 16 oz cream cheese softened
- 16 oz mascarpone cheese
- 1 cup sugar
- 1 tablespoon lime juice
- zest of one lime
- 1 tablespoon vanilla extract
- 5 eggs lightly beaten
Strawberry Topping
- 2 cups fresh strawberries
- ¾ cup water
- 2 tablespoon cornstarch
- ½ cup sugar
Whipped Topping
- 1 cup heavy whipping cream
- ½ envelope gelatin
- 1 tablespoon super fine sugar
Instructions
Crust
- Place the shortbread cookies in a food processor and pulse to a fine crumb.
- 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.
- 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
- 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.)
Topping
- 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.
- 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.
- For the glaze puree 1 cup strawberries with the sugar, 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)
- Cool to room temperature.
- 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 before serving
Nutrition
Calories: 359kcal | Carbohydrates: 27g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 165mg | Potassium: 91mg | Sugar: 22g | Vitamin A: 910IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 0.6mg
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shan
hi chef dennis! i am from 3rd world country and yet i still made your yummy cheesecake with mascarpone (hard to find in our place). i even made this as a christmasgift (made 5) but the batter is a bit lumpu or there are little lumps when i poured it in the pan. can u give any idea or ways to prevent this from happening? iwhat happens if there are lumps? does it still taste good?
thank you so much and look forward to your reply
Lauren
Hi – This cheesecake looks amazing and I can’t wait to make it. One question – in the directions for the strawberry glaze, I don’t see the part where you added the 1/2 cup sugar mentioned in the ingredient list. Do you mix that in with the strawberries before you puree them? Also, I wanted to make a sliced strawberry topping instead of a glaze over whole berries. Should I do that the same way as I would for the puree, just slicing them and cooking them with the sugar and cornstarch, then chilling it? Thanks for the help!!
Chef Dennis Littley
hi Lauren
yes add the sugar in the puree process for the berries. Your not cooking the topping berries the berry puree is making the glaze, you’ll want to set the sliced berries on top of the cake in a decorative manor then spoon the glaze over the berries filling in all the gaps and making a nice layer of glaze over the slices.
Then chill the final product so the glaze sets up fully. Good luck!
LAUREN DILLON
DEAR CHEF DENNIS , OH GOD HOW I Adore your recipes !!! I WOULD LITERALLY MARRY YOU FOR A HEAVENLY SLICE OF YOUR STRAWBERRY CHEESECAKE !!! YEAH BUDDY !!! FANCY AND OH SO SWEEEEEEET !!!!!
Chef Dennis Littley
thank you Laureen!
Ann
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
Chef D
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
Lola Velasco
Es una tarta de queso riquísima y muy apetitosa ¡Me encanta!
¡Saludos!
cookingrookie
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?? 🙂
Nacee
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!!
Charlie
Thanks Dennis!
Chef Dennis
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
Charlie
Hi Chef!
Could I make this with just the marscarpone, or a marscarpone, ricotta mixture, leaving out the cream cheese?
Charlie
BigFatBaker
Wow, how beautiful. You have totally inspired me to get back to cheesecake making with this amazing mascarpone cheesecake. Thanks for the inspiration!
sorina luiza
AMAZING, wonderful!!!! I'm mad about cheesecakes!!! congratulations!!!!
Stephanie
That looks amazing! I have never made my own cheesecake. I need to try it soon!
thehealthyapron
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!
Nami @ Just One Cookbook
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!
spcookiequeen
Oh my Chef, this cheesecake is a celebration of flavor, flavors I love. Hoping you had a great holiday weekend.
-Gina-
mangiabella
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!
Anonymous
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!
Adele Forbes
absolutely stunning! Can't wait to try it..thanks for sharing
Hester aka The Chef Doc
Mmm mmm mmm! This looks sooo good!!!!
Marguerite
Looks sinfully delicious and I would love a big piece, right now! Yum! Thanks for the great recipe!