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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Monet
Isn't it interesting to examine our early history and see how different our impressions of the founding fathers are now? All I know is that I always smile when I see or hear cheesecake. After a long day at work, it was refreshing to come and visit your blog. I hope you are having a good start to your week. Much love and many hugs from Austin! Thank you for sharing your creative concoctions with me.
Lauren at Keep It Sweet
This cheesecake looks outrageously delicious!
Chris's Gourmet Fashion
WOW! Just when I need to reduce those calories.
Elin
Piggy Chef…that is a great looking cheesecake and thanks for sharing the recipe. Have KIV it or my next cheesecake and you know what? I love strawberry and it is a great topping for the cake. Hope you had a wonderful time with your family on Independence Day 🙂
Cheers,
Elin
Megan
Oh – I bet this was divine! I have been on a strawberry kick this week as well. I just re-discovered mascarpone cheese as a delicious dessert. love your recipe –
Megan
Katrina {In Katrina's Kitchen}
Truly stunning!
Tiffany
I definitely did not know those fun facts! :D… but I do know a mighty fine cheesecake when I see one! I'd love this for my birthday as well! 😀
Charlie @ SweetSaltySpicy
This cake must be so good with the mascarpone!
Mother Rimmy
Fantastic! Your pictures are mouthwater. Those strawberries are just perfect.
Spicie Foodie
What a great way to celebrate the 4th with a large serving of your cheesecake. Looks amazing Chef! Hope you had a lovely holiday.
Wilde in the Kitchen
That is one delicious looking cheesecake, America would be proud to be celebrated like that!
Lizzy
Just stunning, Dennis! I make a mascarpone cheesecake, but I serve it with balsamic straawberries. Yours looks just as wonderful. Hope your 4th was fabulous, my friend.
Jill Colonna
You certainly know how to tempt us, don't you? This is absolutely fantastic. Hope you had a relaxing celebratory weekend, Chef!
Jenn
Absolutely gorgeous!!!
Hope you had a fantastic fourth!
something_good
Chef Dennis, you are killing me! I've opened your blog and just stared at the screen – an explosion of color and strawberries…. Have mercy! 🙂