BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE
Categories Dairy Dessert Vinegar Strawberry Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
- Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
- Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
- Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
- *Italian cream cheese, available at Italian markets and many supermarkets.
MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES
This is the best cheesecake I have ever made or eaten! I think the mascarpone is key and the balsamic strawberries is a must. It elevates this cheesecake to a different level. Recipe is from Wente Vineyards Restaurant in Livermore, California.
Provided by Grace Lynn
Categories Cheesecake
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
- Mix biscotti crumbs and butter in bowl.
- Press mixture evenly onto bottom (not sides) of prepared pan.
- Chill 30 minutes.
- Preheat oven to 350 degrees.
- Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth.
- Add eggs 1 at a time; beat just until blended.
- Spread cheese mixture evenly over crust in pan.
- Place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
- Transfer cake to rack; cool 1 hour.
- Chill overnight.
- (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.) Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl.
- Let stand at room temperature until juices form, about 30 minutes.
- Cut cake into wedges.
- Spoon strawberries alongside and serve.
MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES
Categories Cake Fruit Dessert Bake Vinegar Cream Cheese Strawberry Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
- Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
- Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
- Cut cake into wedges. Spoon strawberries alongside and serve.
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MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES
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- Wrap the exterior of a 9-inch-diameter springform pan with 2 layers of heavy-duty foil. Mix graham cracker crumbs and butter in bowl. Press mixture evenly onto bottom only of springform pan. Place in freezer while preparing cheesecake mixture.
- Preheat oven to 350°. Using a stand mixer with the paddle attachment, beat cream cheese, mascarpone and 1¼ cups sugar in large bowl until smooth. Add eggs one at a time; beat just until blended. Spread cheesecake batter evenly over prepared crust.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves just slightly when pan is shaken, about 1 hour 10 minutes.
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