Why You Must Make This Cheesecake

• The secret ingredient, mascarpone cheese, elevates this Italian-inspired cheesecake to a whole new level. It’s rich, creamy, and truly dreamy—making it a standout dessert!
• Have you ever coated strawberries in balsamic vinegar and sugar? It’s a game-changer! Just make sure to use a quality aged balsamic for the best results.
• This cheesecake received rave reviews from friends and family alike. Even the self-proclaimed cheesecake skeptics were won over by its incredible flavors and textures!

Ingredient Notes

• Kitchen Staples: Butter, sugar, and eggs are essential for this fluffy delight.
• Graham Cracker Crumbs: Easily found in most grocery stores, or make your own by blending graham crackers in a food processor.
• Cream Cheese: For best results, opt for a reputable brand like Philadelphia. Make sure this, along with the mascarpone and eggs, are at room temperature for easier mixing.
• Mascarpone Cheese: You can find this typically near the cream cheese section.
• Vanilla Extract: Always reach for real vanilla extract instead of artificial versions to truly enhance flavors.
• Strawberries: Select ripe, red strawberries that are fragrant without any signs of green or bruising.
• Aged Balsamic Vinegar: Aim for an 18-year-aged balsamic vinegar—it’s thick, sweet, and offers unparalleled flavor.

Expert Tips

• Pro Tip: Make sure your ingredients are at room temperature. This ensures a smoother batter for a creamier cheesecake.
• Pro Tip: If you have a stand mixer, use the paddle attachment; it promotes better mixing without incorporating too much air, preserving the cheesecake’s texture.
• Introduce the eggs one by one to the mix, and blend only until incorporated.
• Pro Tip: Avoid overmixing. Scrape the bowl down a few times to minimize the mixing time.
• Pro Tip: Bake your cheesecake using a bain-marie, or water bath, to help with even cooking and to prevent cracks.
• Wrap your springform pan in heavy-duty foil, ensuring no water leaks in while it bakes.
• For more tips, check out a detailed guide on how to make the perfect cheesecake!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons (¾ stick) butter, melted

For the Cheesecake:

• 2 pounds cream cheese (four 8-ounce packages), at room temperature
• 8 ounces mascarpone cheese, at room temperature
• 1 ¼ cups sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract

For the Balsamic Strawberries:

• 3 cups sliced strawberries (remove stems and hulls before slicing)
• ¼ cup good-quality balsamic vinegar
• ½ cup sugar

Instructions

1. Begin by wrapping the exterior of a 9-inch springform pan with two layers of heavy-duty foil.
2. In a bowl, mix together the graham cracker crumbs and melted butter. Press this mixture evenly onto the bottom of the springform pan.
3. Place the pan in the freezer while preparing the cheesecake filling.
4. Preheat your oven to 350°F (175°C).
5. In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and 1¼ cups sugar in a large bowl until smooth.
6. Add the eggs one at a time, mixing just until blended.
7. Spread the cheesecake batter evenly over your prepared crust.
8. Place the springform pan inside a large roasting pan and pour hot water into the roasting pan so that it comes halfway up the sides of the springform pan.
9. Bake for about 1 hour and 10 minutes, or until the cheesecake is golden and the center jiggles slightly when shaken.
10. Remove the cheesecake and allow it to cool on a rack for 1 hour. Then, chill it in the refrigerator for at least 8 hours.
11. For the strawberries, combine them with sugar and balsamic vinegar in a large bowl. Let them sit at room temperature for about 30 minutes until they release their juices.
12. Serve slices of cheesecake topped with the balsamic strawberries.

Frequently Asked Questions