Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Mascarpone-Berry Cheesecake

(1)

1 reviews

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

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 468

% Daily Value

Total Fat: 32g; 0%
Saturated Fat 17g 0%
Sodium: 293mg; 0%
Total Carbohydrate: 43g; 0%
Dietary Fiber 2g 0%
Protein: 7g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation