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Mascarpone Cheesecake with Balsamic Strawberries

4.8(88)

The almond biscotti for the easy crust are available at supermarkets, bakeries and Italian markets. The recipe is from chef Kimball Jones of Wente Vineyards Restaurant in Livermore, California.

by Epicurious·published 2004-08-20

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Servings

(8–10)

Total time

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Calories / serving

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Ingredients (9)

serves

1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (3/4 stick) unsalted butter, meltedbutter
2 pounds cream cheese, room temperaturecream-cheese
8 ounces mascarpone cheese*mascarpone
1 3/4 cups plus 2 tablespoons sugarsugar
2 large eggsegg
3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)
1/4 cup balsamic vinegarbalsamic-vinegar
*Italian cream cheese; sold at Italian markets and some supermarkets. If unavailable in your area, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoon sour cream.cream

Instructions (5 steps)

01Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
02Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.

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Not rich — missing servings, total time, or calories.