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    Home » Recipes » Cake Recipes

    Mascarpone Strawberry Cheesecake Recipe

    Published: Jul 4, 2011 · Modified: Jun 19, 2022 by Chef Dennis Littley. This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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    4.15 from 7 votes
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    pinterest image for Mascarpone Strawberry Cheesecake
    What could be better than a creamy mascarpone strawberry cheesecake? Add in a little homemade whipped cream and you’ve got a party.
     
    slice of Mascarpone Strawberry Cheesecake on a glass plate

    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.

    partial view of Mascarpone Strawberry Cheesecake

    How I love a good cheesecake especially when its made with mascarpone!

    slice of Mascarpone Strawberry Cheesecake on a glass plate

    If you enjoyed this recipe you may also like these:

    • Chocolate Chip Cheesecake Bars with a toffee crust
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    • Chocolate Cheesecake Bars with Pecan Shortbread Crust

    Did you make this? Please RATE THE RECIPE below!

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    slice of mascarpone cheesecake topped with strawberries and strawberry sauce
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    4.15 from 7 votes

    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.
    Prep Time15 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 16
    Calories: 359kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. shan

      December 12, 2017 at 7:48 am

      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

      Reply
    2. Lauren

      March 25, 2015 at 7:14 pm

      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!!

      Reply
      • Chef Dennis Littley

        March 25, 2015 at 8:45 pm

        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!

        Reply
    3. LAUREN DILLON

      May 23, 2014 at 7:30 am

      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 !!!!!

      Reply
      • Chef Dennis Littley

        May 23, 2014 at 8:55 am

        thank you Laureen!

        Reply
    4. Ann

      April 04, 2012 at 3:27 am

      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

      Reply
      • Chef D

        April 04, 2012 at 5:05 am

        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

        Reply
        • Lola Velasco

          May 06, 2012 at 2:30 pm

          Es una tarta de queso riquísima y muy apetitosa ¡Me encanta!
          ¡Saludos!

    5. cookingrookie

      February 27, 2012 at 8:29 pm

      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?? 🙂

      Reply
    6. Nacee

      October 06, 2011 at 11:33 am

      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!!

      Reply
    7. Charlie

      August 10, 2011 at 6:21 pm

      Thanks Dennis!

      Reply
    8. Chef Dennis

      August 10, 2011 at 1:48 pm

      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

      Reply
    9. Charlie

      August 10, 2011 at 1:15 pm

      Hi Chef!

      Could I make this with just the marscarpone, or a marscarpone, ricotta mixture, leaving out the cream cheese?

      Charlie

      Reply
    10. BigFatBaker

      July 09, 2011 at 2:43 am

      Wow, how beautiful. You have totally inspired me to get back to cheesecake making with this amazing mascarpone cheesecake. Thanks for the inspiration!

      Reply
    11. sorina luiza

      July 08, 2011 at 10:13 am

      AMAZING, wonderful!!!! I'm mad about cheesecakes!!! congratulations!!!!

      Reply
    12. Stephanie

      July 07, 2011 at 7:20 pm

      That looks amazing! I have never made my own cheesecake. I need to try it soon!

      Reply
    13. thehealthyapron

      July 07, 2011 at 6:13 pm

      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!

      Reply
    14. Nami @ Just One Cookbook

      July 07, 2011 at 5:45 am

      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!

      Reply
    15. spcookiequeen

      July 07, 2011 at 3:20 am

      Oh my Chef, this cheesecake is a celebration of flavor, flavors I love. Hoping you had a great holiday weekend.
      -Gina-

      Reply
    16. mangiabella

      July 07, 2011 at 3:11 am

      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!

      Reply
    17. Anonymous

      July 06, 2011 at 8:48 pm

      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!

      Reply
    18. Adele Forbes

      July 06, 2011 at 8:00 pm

      absolutely stunning! Can't wait to try it..thanks for sharing

      Reply
    19. Hester aka The Chef Doc

      July 06, 2011 at 7:45 pm

      Mmm mmm mmm! This looks sooo good!!!!

      Reply
    20. Marguerite

      July 06, 2011 at 7:11 pm

      Looks sinfully delicious and I would love a big piece, right now! Yum! Thanks for the great recipe!

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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