Mascarpone Strawberry Cheesecake
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
large
eggs lightly beaten
Strawberry Topping
-
2
cups
fresh strawberries
-
¾
cup
water
-
2
tablespoons
cornstarch
-
½
cup
sugar
Whipped Topping
-
1
cup
heavy whipping cream
-
½
envelope
gelatin
-
1
tablespoon
super fine sugar
Instructions
- Prepare the crust by mixing cookie crumbs with melted butter and pressing into the bottom of a springform pan. Bake at 325°F for 10 minutes and cool.
- In a stand mixer, beat cream cheese, mascarpone, sugar, lime juice, lime zest, and vanilla until smooth. Gradually add eggs, mixing until just combined.
- Pour the filling over the cooled crust and bake at 325°F for 50-60 minutes until set. Cool for 10 minutes, then run a knife around the edge and cool for an additional hour.
- Refrigerate the cheesecake for at least 6 hours or overnight.
- For the topping, mix heavy cream with gelatin and sugar, then whip until stiff peaks form. Pipe whipped cream around the edge of the cheesecake.
- Prepare the strawberry glaze by pureeing 1 cup of strawberries with sugar, then cooking with cornstarch and water until thickened. Cool and pour over the topped strawberries.
- Chill the cheesecake for an hour before serving.
Nutrition Facts (estimated)
Servings
16
Calories
359
Total fat
25g
Total carbohydrates
27g
Total protein
5g
Sodium
165mg
Cholesterol
120mg
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