Mascarpone-Berry Cheesecake

Name: Mascarpone-Berry Cheesecake
Prep time: 20 min
Total time: 8 h 45 min
Yield: 12
Ingredients: 1 1/2 cups graham cracker crumbs (24 squares); 6 tablespoons butter or margarine, melted; 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; 2 bags (10 oz each) Cascadian Farm® frozen organic harvest berries, thawed, drained; 1/3 cup strawberry jam

1 Ratings

1 Reviews

Prep 20 min
Total 8 hr 45 min
Ingredients 10
Servings 12

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

By Pillsbury Kitchens

Updated January 22, 2012

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.