MASCARPONE CHEESECAKE WITH HONEY ALMOND CRUST
- 1 cup All-Purpose Flour
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ¼ cup Vegetable oil
- ¼ cup Honey
- ¼ cup Sugar
- 1 ea Egg
- 1 tsp Grated Lemon Peel
- ½ tsp Vanilla Extract
- ¾ cup Almonds, toasted lightly and ground to small pieces
- 1 pound Mascarpone Cheese, room temperature
- 1 pound Cream Cheese, room temperature
- 1 ¼ cups Sugar
- 2 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 4 ea Eggs, room temperature
- 1 quart Strawberries, hulled and quartered
- ½ cup Balsamic Vinegar
- ¼ cup Sugar
Prepare the Crust: Preheat oven to 350ºF. Spray the Baker’s Edge with non-stick cooking spray.
Combine the flour, baking powder, baking soda, and salt in a small bowl.
Whisk the oil, honey, sugar, egg, lemon peel
and vanilla extract in a large bowl until smooth.
Stir in the flour mixture and then nuts just until combined. Pour the batter into the bottom of the pan and spread evenly. *Tip – In order to keep your batter from sticking to your rubber spatula when spreading it in the pan, spray it first with non-stick cooking spray.
Bake the crust 20 minutes and then cool.
Prepare the Filling: Decrease the oven to 325ºF. In a large bowl of an electric mixer, beat the mascarpone cheese, cream
cheese, and sugar until smooth. Beat in the lemon juice and vanilla extract.
Add the eggs one at a time, beating just until blended. Scrape the bowl between each addition of an egg.
Pour mixture over the cooled crust and bake about 45 minutes or until the filling moves slightly when the pan is shaken.
Cool the cheesecake to room temperature and then refrigerate at least 4 hours before serving.
Prepare the Garnish and Serve: Combine the strawberries, balsamic vinegar, and sugar and leave at room temperature for 30 minutes prior to service. Serve with the cooled cheesecake.
For elegant plating, remove a square serving and slice in half to create 2 small wedges (see the photo).