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Oct 12, 2010
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Strawberry Mascarpone Cheesecake with Shortbread Cookie Crust

By: Andrej Wisniewski


Strawberry Mascarpone Cheesecake with Shortbread Cookie Crust

Got an hour? This divine dessert will surely earn rave reviews. Lemon zest adds high notes to the creamy texture while mascarpone adds indulgence.

Makes
1 cake (10 servings) 
Prep and Cooking Time
  1 hour

 

1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/2 cup flour
1/2 cup shortbread cookies, finely ground
2 pounds (4 bars) cream cheese, softened
1 cup mascarpone cheese
1 1/2 cups sugar
2 large eggs
2 1/2 teaspoons lemon zest, finely grated
2 1/2 tablespoons lemon juice
1/2 cup strawberry jelly
16 to 20 fresh strawberries, stems removed

 

Preheat oven to 350°F.

2  Make the crust: Using an electric mixer, cream the butter and sugar on high speed, about 3 minutes. Add flour and ground shortbread cookies—blend for 5 to 10 seconds until incorporated. Press the mixture evenly on the bottom of a 9-inch springform pan.

3  Bake the crust for 20 to 25 minutes, or until golden brown. Cool completely.

Make the cheesecake: Using an electric mixer, beat the cream cheese until smooth, about 30 seconds. Add the mascarpone cheese and sugar, and continue to beat on medium speed. Add eggs one at a time, then the lemon zest and juice.

Pour the mixture into the crust. Place the cheesecake pan in a larger roasting pan; pour enough water into the roasting pan to cover half the cheesecake pan. Bake until the top of the cake is golden brown and firm to the touch, about 60 to 65 minutes.

6  Transfer the cheesecake pan to a cooling rack. Cool slightly, then refrigerate for 6 hours or overnight.

Make the topping: In a small saucepan, whisk strawberry jelly over medium-high heat until melted. Cool.

8  Arrange strawberries upside down on the cheesecake. Pour melted jelly over the cheesecake to glaze the berries.

Substitution tip:  In place of shortbread, you can use graham crackers for the crust. Add as many fruits on top as you like—the sloppier, the better.

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Photography by David Hanson

 




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