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!
If you enjoyed this recipe you may also like these:
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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Drick
beautiful dessert, perfect for holiday and everyday – hope your 4th was just grand as this cheesecake
Janet@ from cupcakes to caviar
Dennis, will you marry me? Lol. I won't tell my husband :-P. I love strawberries and I love mascarpone. *drools*
Gloria
WOW!!! Dennis Im amazed!! georgeous pie dear, absolutely lovely!!
Happy 4th July!! gloria
Maureen
What a gorgeoue pie! As a yank living outside the US, I'm enjoying the celebrations through blogs like yours. Fantastic pie.
Kath
Absolutely gorgeous, Chef Dennis! Happy 4th to you and your wife.
Parsley Sage
Spectacular cheesecake! Nice tip with the mascarpone 🙂 I bet it tastes amazing
Becky
This is such a gorgeous cheesecake, and the strawberry topping puts it over the top. The pictures are outstanding as always. I could eat a piece right now!
Have a safe and Happy 4th!
warmvanillasugar
This looks so yummy! Great recipe!
Susie Bee on Maui
Happy 4th!
I am using mascarpone more these days, really like it. Beautiful cheesecake-mouth is watering.
Mari
I have just forward the recipe to my Sister, I know she'll love it!
Thanks Chef Dennis for the facts and link to them.
Happy 4th of July 🙂
Michael Toa
Happy 4th of July Chef! I hope you're having a great day with your family.
The cheesecake looks absolutely wonderful. I so wish I could grab a fork and eat it now 🙂
jose manuel
Que maravilla de cheescake, esto lo tengo que probar.
Saludos
Maggie @MaggieCooks
WOW so pretty and decadent! I'm sure it tastes Wonderful! 🙂
Chele
Wonderful looking cheeseake, and chock full of all the things I like the most ;0)
Tina @flourtrader
Yes, marscarpone is definitely a plus in cheesecakes! This looks like a real tasty indulgence. Happy fourth.