Mascarpone Cheesecake with Balsamic Strawberries

Recipe by Grace Lynn
READY IN: 1hr 55mins




  • 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.