Mascarpone Cheesecake with Balsamic Strawberries
Topped with exquisite, glazed strawberries, this creamy Mascarpone Cheesecake with Balsamic Strawberries is one of my top 10 desserts. It’s one of the most luscious cheesecakes you’ll ever make, and it’s perfect for company!
If you love Homemade Cheesecake, this Italian Cheesecake is a Must-Try recipe! I recommend planning an Italian-themed dinner just as an excuse to make this dreamy dessert!
Why You Must Make
- The addition of mascarpone cheese works its magic in this Italian-influenced cheesecake. Italian desserts like tiramisu are enticing, but this cheesecake has stolen my heart! The filling is lush and dreamy. And the berries?? Incredible.
- Have you ever added balsamic vinegar and sugar to your strawberries??? The results are phenomenal. Just don’t use cheap grocery store vinegar. An aged, syrupy balsamic is key.
- Between having my brother-in-law over for dinner and hosting my book club, this dessert had plenty of taste testers. Dan immediately asked if this mascarpone cheesecake with balsamic strawberries recipe was on my blog, plus I heard plenty of swoons from my book club friends, even one who swears she’s not a cheesecake fan. How’s that for an endorsement??
Ingredient Notes
- Kitchen Staples – Butter, Sugar, Eggs (I use large eggs in all my recipes unless otherwise noted)
- Graham Cracker Crumbs (affiliate link) – Available in the baking aisle of most grocery stores, or make your own by putting graham cracker squares in a food processor.
- Cream Cheese (affiliate link) – The Philadelphia brand is a better quality than generic. Have it, along with the mascarpone and the eggs, at room temperature for easier incorporation and a smoother batter.
- Mascarpone Cheese (affiliate link) – Often found near the cream cheese in the dairy case.
- Vanilla Extract (affiliate link) – Use real vanilla extract, never artificial.
- Strawberries – Look for red, fragrant berries without white, yellow, or green near the stem ends. The leaves should look fresh, too.
- Aged Balsamic Vinegar (affiliate link) – I recommend an 18-year-aged balsamic. It is sweet and syrupy. If you’re in Indianapolis, check out Artisanos. They have a fabulous aged balsamic.
Expert Tips:
- PRO-Tip: One of the keys to a creamy cheesecake is to have all your ingredients at room temperature, especially the eggs, the cream cheese, and the mascarpone. This ensures the batter will be smooth and creamy.
- PRO-Tip: If you have a stand mixer, use the paddle attachment instead of the whisk. This allows the batter to mix well without adding excess air, which can alter the texture.
- Add the eggs one at a time, and mix just until each is incorporated.
- PRO-Tip: Do not overmix the batter. Stopping to scrape down the bottom of the bowl a few times will help ensure you don’t run the mixer any longer than necessary.
- PRO-Tip: Bake your cheesecake in a bain-marie or water bath.
- The bain-marie helps prevent cracking, and the steam created may also help make a creamier cheesecake. I use my All-Clad Roasting Pan for this task. The handles help with easier removal from the oven.
- Make sure to wrap your springform pan in a couple of layers of heavy-duty foil so that no water seeps into the pan when it’s baked.
- Check out all my tips on How to Make the Perfect Cheesecake.
Frequently Asked Questions
Authentic Italian cheesecakes are drier and less sweet than American-style cheesecakes. They also use ricotta instead of cream cheese. Though this cheesecake does not use ricotta, it has an Italian twist by using Italian mascarpone cheese instead of sour cream.
If it’s hard for you to find this soft cheese near you, it’s super easy to make mascarpone at home.
Both are considered fresh cheeses. Mascarpone is made with cream, and cream cheese is made with milk. Cream cheese has at least 33% milk fat, and Mascarpone cheese can contain up to 75% milk fat. Mascarpone tastes similar to cream cheese, but it’s slightly sweeter with more acidity.
This combination may sound unusual, but it works! It’s important to add the well-aged, sweet, and syrupy balsamic vinegar. You’ll know it’s a good balsamic vinegar by the price; a balsamic vinegar that’s aged 18 years is expensive. But a little goes a long way.
The acid in the vinegar balances the sweetness, plus accentuates the flavor of the berries, and is truly an exquisite, memorable pairing. Since balsamic vinegar can be traced back to the Modena region of Italy as far back as the late 16th century, it’s another Italian influence in this cheesecake recipe.
These incredible berries can be used to top ice cream, pavlova, angel food cake, shortcakes, or anything else you’d top with fresh, sweetened berries.
You May Also Like:
- Mini Mascarpone Cheesecakes
- Mascarpone Filled Strawberries
- Raspberry Mascarpone French Toast
- Berry Mascarpone Roulade
- How to Make Mascarpone Cheese
- Plus, check out all my Best Dessert Recipes
Mascarpone Cheesecake Recipe with Balsamic Strawberries
A luscious, creamy cheesecake with an Italian flair! Adapted from Bon Appetit.
Ingredients
For Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (¾ stick) butter, melted
For cheesecake:
- 2 pounds cream cheese (4 eight-ounce packages), at room temperature
- 8 ounces mascarpone cheese at room temperature
- 1 ¼ cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
For balsamic strawberries:
- 3 cups sliced strawberries (stems and hulls removed before slicing)
- ¼ cup good quality aged balsamic vinegar
- ½ cup sugar
Instructions
- Wrap the exterior of a 9-inch-diameter springform pan with 2 layers of heavy-duty foil.
- Mix graham cracker crumbs and butter in a bowl. Press the mixture evenly onto the bottom only of the springform pan.
- Place in the freezer while preparing the cheesecake mixture.
- Preheat the oven to 350°F.
- Using a stand mixer with the paddle attachment, beat cream cheese, mascarpone, and 1¼ cups sugar in a large bowl until smooth.
- Add eggs one at a time; beat just until blended.
- Spread cheesecake batter evenly over the prepared crust.
- Place springform pan in large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake until the cheesecake is golden and the center of the cake moves just slightly when the pan is shaken, about 1 hour and 10 minutes.
- Transfer cake to rack; cool for 1 hour. Then chill for at least 8 hours.
- Mix strawberries, sugar, and vinegar in a large bowl. Let stand at room temperature until juices form, about 30 minutes.
- Serve slices of cheesecake with strawberries.
Notes
If you don't have a stand mixer, this can be made using a hand mixer.
Note that cheesecake will be creamier if not served right from the refrigerator. Bring it out an hour or two before serving to take the chill off.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 536Total Fat: 37gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 133mgSodium: 382mgCarbohydrates: 46gFiber: 1gSugar: 38gProtein: 8g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
61 Comments on “Mascarpone Cheesecake with Balsamic Strawberries”
Love the switch to mascarpone cheese in this cheesecake, it haas such a lovely texture and is so wonderfully creamy. And balsamic strawberries?! Yes, please!
This looks heavenly! I love using mascarpone in cheesecake, and the addition of balsamic berries sounds amazing!
I love all your berry recipes this one is overt he op!
Yum!!! I love cheesecake with strawberries on top. This is a great recipe!
Oh my gosh, those sweet and tangy balsamic strawberries sound like the perfect complement to the creamy mascarpone cheesecake – plus, beautiful!
Mascarpone is a great addition to cheesecake. I love tweaks like that to make the dish more special!
Panos likes mascarpone but I ADORE it:) So you realize how this recipe “clicked” on us when we saw it on your newsletter:)
FANTASTIC idea dear Liz, will be making this very very soon:) Pinned!
xoxoxo
Oh my goodness, I’m in San Francisco for most of the week…But you’ve got me hankering to make this top 10 cheesecake…Bravo for this beautiful mascarpone accented delight!
There are a few cheesecake naysayers in my family and baby I can convert them with this recipe. At the beginning of the year Aldi’s had a sale on mascarpone. It was $2.50 for an 8 oz pkg, that’s unheard of around here. Too bad I didn’t buy more!
Me as well, I love cheessy desserts and the idea of the balsamique strawberrys is very nice. I must to try this ! x
I just bookmarked this and am MAKING IT ASAP. Seriously, Liz–mascarpone in cheesecake?! How did I never think of that?? It sounds just like what my family would love!
Mmmmm… Mascarpone is such a fun word, tastes the business too. I adore your cheesecake, especially with the cheeky hint of balsamic vinegar, you are so creative.
Strawberries and balsamic are such a good combo and this looks divine! Perfect dessert for spring
Dear Liz, your virtual online cooking group sounds utterly delightful – a progressive dinner seems like a wonderful idea. And your cheesecake looks out of this world fabulous! What a flavor combination with these balsamic strawberries! Just wonderful!
As I mentioned to you on facebook, Lizzy, I’m coming to your blog for the recipe of the amazing and truly magnificent cheeesecake with the additional of the Mascarpone cheese which certainly makes it so so creamy and divine! Also love the additional of the Balsamic strawberries which balances out the cheese! Thank you for sharing! xoxo
Balsamic strawberries?! I’ve got to try that! This looks great!
Balsamic vinegar!! this is new to me and I cannot imagine the taste.. It must be great though. Will have to give this a try. Thanks
You can never go wrong with mascarpone! I just love the stuff. Love the idea of using it in cheesecake — the flavor and texture must be just awesome. This is such a good recipe — thanks so much.
I will take a double helping of this, I love mascarpone so much.
I have got to make this cake ASAP. I have leftover mascarpone and some cream cheese waiting in the fridge and this will be perfect . Love the classy look of this cake.