New York Cheesecake with mascarpone and strawberries

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New York Cheesecake with mascarpone and strawberries

Belive it or not this was the first time I made a baked cheesecake. If you had asked me a few years ago if I liked cheesecake, I would have probably said no. I just didn’t like the idea of eating cream cheese with something sweet. I used to associate cheese with savory things but when I tasted this cheesecake I was totally sold. It’s so creamy and fluffy and honestly it doesn’t even taste like cheese. So you wont feel like you’re eating an entire tub of cream cheese. New York cheesecake is probably my favorite one. There are so many different types. You can make it with chocolate, bluberries, lemons or you could even make the no bake cheesecake which I don’t particularly love to be honest.

I wanted to add something extra to the usual cream cheese filling and my mom had some mascarpone left in the fridge so I decided to use it. Mascarpone is an Italian cheese, typically used for the Tiramisù. It’s super creamy and it goes perfectly with sweet desserts. I must warn you though. This cheesecake is not the typical light dessert that you can eat after a three course meal. It’s definetly rich. I usually make it for special occasions, when there are a lot of people and you only get to eat one piece because it’s super rich and you’ll probably have to run 20 miles to shake it’s calories off haha.

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Ingredients:

  • 325 gr digestive biscuits
  • 250 gr butter, melted
  • 450 gr cream cheese, at room temperature
  • 450 gr mascarpone, at room temperature
  • 215 gr sugar
  • 1/2 tsp vanilla extract
  • 1 lemon, zest and juice
  • 2 tbs baking flour
  • 4 eggs, at room temperature
  • 250 gr fresh strawberries

Method:

Preheat your oven to 160 C°. Grease and then line the base and of a 23cm springform pan with non-stick baking paper. Finely crush the biscuits in a food processor and then place into a large bowl. Add the melted butter and mix thoroughly until well combined. Pour the crushed biscuits in the prepared pan and press down using the bottom of a glass. Put in the fridge and let it rest for at least 30 minutes.

For the filling: Beat the cream cheese, sugar, vanilla and lemon (zest and juice) with an electric mixer until just combined, don’t over-mix. Gently beat in the flour and the eggs, adding them one at a time. Gently pour the mixture in the prepared pan. Place the tin onto a baking tray and fill it half way through with some hot boiling water. Put the tray in the oven and bake for one hour and 15 minutes. When ready, turn the oven off and leave the cheesecake in with the door slightly open with a woden spoon for two hours. Take the cheesecake out and let it cool overnight. When completely chill you can decorate it with some sliced strwaberries.

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

XOXO

Francesca

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