Strawberry, Mascarpone Cheesecake
When strawberries are red, ripe and juicy, whip up this special, beautiful and insanely delicious cheesecake!
• 1 and 3/4 box of Nabisco chocolate wafer cookies (they come in 9 oz packages)
• 2 Tbs of brown sugar
• 8 Tbs of melted butter
6 oz of cream cheese (room temperature)
1 – 8oz container of Mascarpone cheese (room temperature)
1/4 cup of sour cream
1/4 cup of sugar
1 1/2 tsp of grated orange peel
1/2 tsp of pure vanilla extract
1 quart of fresh ripe strawberries, hulled and cut into thin slices.
2 Tbs of Chambord (raspberry liqueur)
1/3 C of strawberry preserves
Preheat oven to 350°
To make crust: In a food processor, finely grind the cookie wafers and brown sugar, add melted butter and pulse until all crumbs are moistened. Use a 10″ springform pan and press the cookie mixture over the bottom and up the sides. Its very easy to do, don’t worry that it’s not perfect, no one will care! Bake for 8 minutes, let cool.
To make the filling: In a mixer, beat all of the filling ingredients until smooth. You can make this ahead and store in fridge (even the day before serving) Place the springform pan on a serving plate and release the sides. Spread the filling over the crust and don’t worry if there are crumbs on the filling, it will all be covered with berries!To make topping: Slice those juicy berries into thin slices and place them prettily over the filling. In a small saucepan heat the Chambord and the strawberry preserves until heated thru. Drizzle over the strawberries. You can serve right away or refrigerate for up to 6 hours or so.