Ingredients
Crust
- Nonstick vegetable oil spray
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Filling
- 2 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 2 8-ounce containers mascarpone cheese*, room temperature
- 2 tablespoons all purpose flour
- 6 large eggs
- 1 1/2 tablespoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon peel
- Pinch of salt
- 3/4 cup sour cream
Glaze
- 4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
- 8 strawberries, hulled, halved
- 3/4 cup sugar
- 2/3 cup plus 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons cornstarch
Chocolate-covered strawberries
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 12 large strawberries
Description
Italy's Sweet And Buttery-smooth Mascarpone Cheese Adds Flavor And Creaminess To This Delicious Cheesecake.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter