Mascarpone Cheesecake with Balsamic Strawberries
Indulge in the luxurious decadence of Mascarpone Cheesecake with Balsamic Strawberries, a show-stopping dessert that balances creamy richness with a vibrant, tangy twist. This cheesecake features a buttery graham cracker crust and a velvety filling made with a perfect blend of mascarpone and cream cheese, sweetened with just the right amount of sugar and a hint of vanilla. Baked to perfection, it’s topped with irresistibly juicy strawberries macerated in balsamic vinegar and sugar, creating a beautiful balance of sweetness and acidity. Finished with a drizzle of strawberry juices and a garnish of fresh mint, this elegant dessert is ideal for dinner parties, romantic evenings, or any occasion that calls for an indulgent treat. Easy to prepare and bursting with flavor, this mascarpone cheesecake recipe promises to impress your guests and satisfy your sweet cravings.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 80 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 450 grams Mascarpone cheese
- 225 grams Cream cheese, softened
- 150 grams Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 3 whole Large eggs
- 120 milliliters Heavy cream
- 450 grams Strawberries, hulled and sliced
- 3 tablespoons Granulated sugar (for strawberries)
- 2 tablespoons Balsamic vinegar
- 5 leaves Fresh mint leaves, for garnish
Instructions
Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a food processor, pulse the graham crackers until fine crumbs form. Add the melted butter and 2 tablespoons of sugar, and process until combined.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, combine mascarpone cheese, cream cheese, and 150 grams of sugar. Beat with an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Reduce the mixer speed to low and add the heavy cream, mixing just until incorporated. Do not overmix.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
To prepare the balsamic strawberries, combine the sliced strawberries, 3 tablespoons of sugar, and balsamic vinegar in a bowl. Toss to coat and let them macerate for 30 minutes at room temperature.
When ready to serve, release the cheesecake from the springform pan and transfer it to a serving platter.
Top the cheesecake with the macerated strawberries, letting some of the juices drizzle over the edges.
Garnish with fresh mint leaves and serve chilled. Enjoy!
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 31.3 g | 157% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 43.1 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
