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Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries Recipe

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Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries
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Ingredients
23
Count
Nutrition
711
Calories
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Ingredients:

Directions:

  1. For crust: Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Mix crumbs, sugar, and cinnamon in medium bowl. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
  2. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add mascarpone and beat until smooth. Mix in flour. Beat in eggs 1 at a time. Mix in vanilla, lemon juice, lemon peel, and salt. Pour filling into pan.
  3. Bake cheesecake until puffed around edges and center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour. Turn oven off; leave cake in oven with door closed 1 hour. Transfer cake to rack and cool completely. Stir sour cream until smooth; spread atop cake. Refrigerate cake overnight.
  4. For glaze: Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, about 9 minutes. Remove from heat; let cool 10 minutes. Pour mixture through strainer set over 4-cup measuring cup, pressing on solids to extract 1 1/2 cups liquid. Return 1 1/2 cups liquid to same saucepan; bring to simmer over medium heat. Whisk cornstarch and 3 tablespoons water to blend in small bowl; add to liquid in saucepan; whisk constantly until mixture boils and thickens, about 6 minutes. Pour glaze into small bowl; chill until cold, about 2 hours. Spread glaze over cheesecake. Refrigerate cheesecake for at least 4 hours and up to 1 day.
  5. For chocolate-covered strawberries: Line small baking sheet with waxed paper. Stir chocolate in top of double boiler set over simmering water until smooth. Remove chocolate from over water. Dip strawberries halfway into melted chocolate. Gently shake off excess chocolate; place on prepared sheet. Chill until chocolate is set, about 30 minutes and up to 6 hours. Place strawberries around top edge of cake. Serve.
  6. * Italian cream cheese available at Italian markets and many supermarkets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 711.31 Kcal (2978 kJ)
Calories from fat 432.61 Kcal
% Daily Value*
Total Fat 48.07g 74%
Cholesterol 235.01mg 78%
Sodium 371.79mg 15%
Potassium 199.66mg 4%
Total Carbs 60.18g 20%
Sugars 38.28g 153%
Dietary Fiber 1.99g 8%
Protein 12.98g 26%
Vitamin C 20.9mg 35%
Iron 1.4mg 8%
Calcium 156.9mg 16%
Amount Per 100 g
Calories 266.57 Kcal (1116 kJ)
Calories from fat 162.12 Kcal
% Daily Value*
Total Fat 18.01g 74%
Cholesterol 88.07mg 78%
Sodium 139.33mg 15%
Potassium 74.83mg 4%
Total Carbs 22.55g 20%
Sugars 14.35g 153%
Dietary Fiber 0.75g 8%
Protein 4.87g 26%
Vitamin C 7.8mg 35%
Iron 0.5mg 8%
Calcium 58.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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