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Mascarpone-Berry Cheesecake

This delicious cheesecake topped with Cascadian Farm® frozen berries and strawberry jam are perfect for anytime dessert.

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  • prep time 20 min
  • total time 8 hr 45 min
  • ingredients 10
  • servings 12
 

Ingredients

Crust

1
1/2 cups graham cracker crumbs (24 squares)
6
tablespoons butter or margarine, melted

Filling

2
packages (8 oz each) cream cheese, softened
1
1/4 cups sugar
12
oz mascarpone cheese, softened
3
eggs
2
teaspoons grated lemon peel
1
tablespoon fresh lemon juice

Topping

2
bags (10 oz each) Cascadian Farm® frozen organic harvest berries, thawed, drained
1/3 cup strawberry jam

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 7 minutes or until set. Reduce oven temperature to 300°F. Cool crust 5 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed 2 minutes. Beat in mascarpone cheese. Beat in eggs, one at a time, just until blended. On low speed, beat in lemon peel and lemon juice. Pour filling over crust.
  • 3 Bake 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 4 To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Spoon berries over cheesecake. In small microwavable bowl, microwave jam on High 45 seconds or until melted. Drizzle jam over berries. Cover; refrigerate any remaining cheesecake.
  • 1 Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 7 minutes or until set. Reduce oven temperature to 300°F. Cool crust 5 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed 2 minutes. Beat in mascarpone cheese. Beat in eggs, one at a time, just until blended. On low speed, beat in lemon peel and lemon juice. Pour filling over crust.
  • 3 Bake 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 4 To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Spoon berries over cheesecake. In small microwavable bowl, microwave jam on High 45 seconds or until melted. Drizzle jam over berries. Cover; refrigerate any remaining cheesecake.

EXPERT TIPS

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Expert Tips

If fresh berries are in season, substitute 1/2 cup each fresh blueberries, blackberries, raspberries and sliced strawberries for the frozen berries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
468
,
% Daily Value
Total Fat
32g
32%
(Saturated Fat
17g,
17%
),
Sodium
293mg
293%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.