Ingredients

  • Crust
  • ⅝ quart graham cracker crumbs
  • ¼ cup sugar, caster
  • ½ teaspoon cinnamon
  • 110 grams butter, unsalted melted
  • Filling
  • ⅞ kilogram cream cheese room temperature
  • 400 grams sugar, caster
  • ⅞ kilogram cheese, mascarpone room temperature
  • ¼ cup flour, all-purpose
  • 12 large eggs
  • 3 tablespoons vanilla
  • 2 tablespoons lemon juice
  • 1 ⅓ tablespoons lemon zest
  • pinch salt
  • 1 ½ cups sour cream
  • Glaze
  • 3 lbs. rhubarb 1/2" pieces
  • 250 grams strawberries 8, hulled, halved
  • 300 grams sugar, caster
  • 1 ⅓ cups water
  • ⅜ cup water
  • ¼ cup lemon juice
  • 3 tablespoons cornstarch
  • ¾ lbs. plain chocolate, expensive chopped
  • ⅔ kilogram strawberries 12 large
  • 325 grams strawberries
  • 6 ounces white chocolate melted

Directions

1. Crust: Preheat oven to 325*F.165*C/GM3. Spray 9" diameter springform pan with 2 3/4 inch high sides with nonstick spray. Mix crumbs, sugar, cinnamon in medium bowl. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
2. Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add mascarpone and beat until smooth. Mix in flour. Beat in eggs 1 at a time. Mix in vanilla, lemon juice, lemon peel and salt. Pour filling into pan.
3. Bake cheesecake until puffed around edges and center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour. Turn oven off: leave cake in oven with door closed 1 hour. Transfer cake to rack and cool completely. Stir sour cream until smooth. Spriead atop cake. Refrigerate cake overnight.
4. Glaze: Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, about 9 minutes. Remove from heat, let cool 10 minutes. Pour mixture through strainer set over 4-cup measureing cup, pressing on solides to extract 1 1/2 cups liquid. Return 1 1/2 cups liquid to same saucepan, bring to simmer over medium heat. Whisk cornstarch and 3 tablespoons water to blend in small bowl. Add to liquid in saucepan, whisk constantly until mixture boils and thickens, about 6 minutes. Pour glaze into small bowl, chill until cold, about 2 hours. Spread glaze over cheesecake. Refrigerate for at least 4 hours and up to 1 day.
5. Strawberries: Line small baking sheet with waxed paper. Melt chocolate. Dip strawberries halfway into melted chocolate. Gently shake off excess chocolate, place on prepared sheet. Chill until chocolate is set, about 30 minutes and up to 6 hours. Place strawberries around top edge of cake. Serve.

Notes
Serving Ideas:Original serves 12.
Suggested Wine:Change servings from 30 to 24, rescale back to 12.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadMascarpone Cheesecake w/ Rhubarb Glaze & Choc Strawberries. To import, drag image to your MacGourmet recipe box.