Mascarpone Cheesecake Recipe
Graham cracker, strawberry rhubarb compote
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Ingredients
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Crust
Cheesecake Filling
Strawberry Rhubarb Compote
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then allow to cool.
Cheesecake Filling Preparation
- 2
Prepare the Filling
In a large mixing bowl, beat the mascarpone cheese and cream cheese together until smooth. Gradually add the sugar and vanilla extract, mixing until fully incorporated. Add eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until smooth. Pour the filling over the cooled crust.
- 3
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Compote Preparation
- 4
Serving
- 5
Serve
Once the cheesecake has cooled and set, slice and serve with the strawberry rhubarb compote drizzled on top.
