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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nytesong
Mmm…this looks really good. Every year I make a cheesecake for my birthday that is tailored exactly to what I want and this one you have shared will definitely have to go on the list of 'contenders.'
nytesong
Mmm…this looks really good. Every year I make a cheesecake for my birthday that is tailored exactly to what I want and this one you have shared will definitely have to go on the list of 'contenders.'
The Procrastobaker
I am a total mascarpone addict, mashed swede with a bit of mascarpone smushed in literally is my favourite veg EVER. Anyway, back to your GORGEOUS looking cheesecake! Really does look utterly divine and so perfect for summer 🙂 Love the photos too, that first one absolutely yells 'eat me'!
Carolyn
Thanks for the history lesson…this Canuck could use a little brushing up on it ;). Mmmm, the cake is gorgeous and love that it's made with both cream cheese and mascarpone.
A Thought For Food
You said my favorite word in the whole wide world! This looks fabulous! Hope you had a wonderful July 4th!
Peggy
I just love the fact that this is a mixture of mascarpone and cream cheese! What a great way to celebrate the 4th!
The Harried Cook
Wow, Chef Dennis… What an incredible looking cheesecake… It looks super impressive! I adore mascarpone… Thank you for sharing this gorgeously summery, beautiful dessert with us! Hope you had a great weekend!
PFx
Charming and delectable Cheesecake. How can you say no to a strawberry love like that?!
Dionne Baldwin
You REALLY went over the top with this, didn't you! This looks phenomenal. Gorgeous photos, mouth watering strawberries in a sweet saucy glaze and richly soft cheesecake. Holy cow I gotta get some of this. I see you are making the most of your summer!
Raquel@Erecipe Free Nutritional Calculator
I am smelling delicious cheesecake the sweetness of that strawberry, wow really mouthwatering.
Marcellina
Your desserts are always amazing! A great cheesecake recipe. I can't wait until summer in our part of the world for strawberries! I will try this cheesecake!
Torviewtoronto
delicious looking colourful dessert looks wonderful
happy 4th of July
Anne
I thank you, Chef, for the history lesson. That cheesecake looks beautiful! I love working with mascarpone cheese. And the strawberries look particularly vibrant and juicy! I don't have a cheesecake on my schedule this month. Still trying to get up the courage to try Jill's macarons! But I think you've got me motivated! This looks fabulous! : )
Ann
Fantastic! Thanks for the information on our founding fathers as well! Like you, I don't use a water bath for my cheesecake – even at the risk of cracking it! Happy 4th of July!
Andrea the Kitchen Witch
Yes I think this is PERFECT for my innuagural use of marscapone cheese! Amazing, refreshing, rich, creamy, this is cheesecake in its finest form! Kudos Chef. This is the stuff sweet dreams are made of 🙂