Mascarpone Cheesecake with Balsamic Strawberries
🕒 Total Time: 1 hour 55 minutes
🥄 Servings: 10
Description:
This decadent Mascarpone Cheesecake with Balsamic Strawberries is a culinary masterpiece that elevates the classic cheesecake to new heights. With the richness of mascarpone cheese and the tangy sweetness of balsamic strawberries, each bite is a symphony of flavors that will leave you craving more. Originally from the renowned Wente Vineyards Restaurant in Livermore, California, this recipe promises to be the highlight of any dessert spread.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | cups unsalted butter |
| 6 | ounces cream cheese |
| 2 | cups mascarpone cheese |
| 8 | tablespoons sugar |
| 1 3/4 | cups biscotti crumbs |
| 2 | large eggs |
| 2 | cups strawberries |
| 3 | tablespoons balsamic vinegar |
| 1/4 | cup sugar |
Instructions:
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Prepare Springform Pan: Begin by tightly wrapping the outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. This ensures that no water seeps into the pan during baking.
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Crust Preparation: In a bowl, mix the biscotti crumbs and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared springform pan, ensuring to cover only the bottom and not the sides. Chill the crust in the refrigerator for 30 minutes to set.
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) in preparation for baking.
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Cheese Mixture: Using an electric mixer, beat together the cream cheese, mascarpone cheese, and 1 1/4 cups of sugar in a large bowl until smooth and creamy. Add the eggs one at a time, beating just until blended after each addition.
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Assemble and Bake: Spread the cheese mixture evenly over the chilled crust in the springform pan. Place the pan in a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This water bath helps to ensure even baking and prevents cracks on the surface of the cheesecake. Bake in the preheated oven until the cheesecake is golden and the center only slightly jiggles when shaken, about 1 hour and 10 minutes.
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Cooling Process: Once baked, transfer the cheesecake to a wire rack and allow it to cool for 1 hour at room temperature. Afterward, chill the cheesecake in the refrigerator overnight to allow it to set completely.
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Prepare Balsamic Strawberries: In a large bowl, mix together the strawberries, balsamic vinegar, and remaining sugar. Let the mixture stand at room temperature for about 30 minutes, allowing the juices to form and the flavors to meld together.
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Serve: Before serving, cut the chilled cheesecake into wedges and spoon the balsamic strawberries alongside each slice. The combination of creamy cheesecake and tangy-sweet strawberries is sure to impress your guests and leave them wanting more.
Tips:
- For the best results, use high-quality mascarpone cheese and fresh strawberries.
- Ensure that all ingredients are at room temperature before beginning the cheesecake batter to prevent lumps and ensure a smooth texture.
- When cutting the cheesecake, use a sharp knife dipped in hot water for clean slices.
- The cheesecake can be made up to two days in advance and stored in the refrigerator. Simply remove it 30 minutes before serving to allow it to come to room temperature.
- Feel free to experiment with different types of biscuits or cookies for the crust to add your own unique twist to this recipe.
Indulge in this luscious Mascarpone Cheesecake with Balsamic Strawberries for a dessert experience that’s truly unforgettable!
