Ingredients

  • Crust
  • 1 ¼ cups graham cracker crumbs
  • 2 tablespoons sugar, caster
  • ¼ teaspoon cinnamon
  • 55 grams butter, unsalted melted
  • Filling
  • 450 grams cream cheese room temperature
  • 200 grams sugar, caster
  • 450 grams cheese, mascarpone room temperature
  • 2 tablespoons flour, all-purpose
  • 6 large eggs
  • 1 ½ tablespoons vanilla
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • pinch salt
  • ¾ cup sour cream
  • Glaze
  • 1 ½ lbs. strawberries
  • ⅔ cup water
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons cornstarch
  • 3 tablespoons water
  • Garnish
  • 42 ½ grams strawberries

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 strawberries, water, and lemon juice in large saucepan. Bring to boil. Reduce heat and simmer until strawberries are tender, about 4 minutes. Remove from heat, let cool 10 minutes. Pour mixture through strainer set over 4-cup measureing cup, pressing on solids 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 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.

Notes
Serving Ideas:Original serves 12.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadMascarpone Cheesecake w/ Strawberry Glaze. To import, drag image to your MacGourmet recipe box.