Wine & Cheese by TCC Recipes

Mascarpone Cheesecake with Balsamic Strawberries

A perfect Easter treat!

Ground crumbs from 1 almond Boston Biscotti
6 tablespoons unsalted butter, melted
2 pounds cream cheese, room temperature
1 8.8 ounce container mascarpone cheese
1 1/4 cups sugar
2 large eggs
3 cups quartered hulled strawberries
1/4 cup balsamic cream

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 of prepared pan.
Chill 30 minutes. Preheat oven to 350°F.
Using electric mixer, beat cream cheese, mascarpone and 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.
Mix strawberries and balsamic cream and let stand at room temperature until
juices form, about 30 minutes. Serve alongside cheesecake.