Mascarpone Cheesecake with Balsamic Strawberries

READY IN: 1hr 55mins
Recipe by Grace Lynn

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.

Top Review by molpa

What can I say? I am a Home Economics Teacher (Food & Technology) and found this cheesecake recipe on this website some time ago. A few modifications e.g use of Splenda instead of sugar and I have made it a standard that I make when I have to bring a dessert. The balsamic strawberries on the side are truly magnificent and make this recipe unique.

Ingredients Nutrition


  1. Tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
  2. Mix biscotti crumbs and butter in bowl.
  3. Press mixture evenly onto bottom (not sides) of prepared pan.
  4. Chill 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth.
  7. Add eggs 1 at a time; beat just until blended.
  8. Spread cheese mixture evenly over crust in pan.
  9. Place springform pan in large roasting pan.
  10. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
  11. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
  12. Transfer cake to rack; cool 1 hour.
  13. Chill overnight.
  14. (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.
  15. Let stand at room temperature until juices form, about 30 minutes.
  16. Cut cake into wedges.
  17. Spoon strawberries alongside and serve.

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