Mascarpone Cheesecake With Balsamic Strawberries

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
• 6 tablespoons unsalted butter, melted
• 2 lbs cream cheese, room temperature
• 8 ounces mascarpone cheese
• 1 3/4 cups sugar, plus
• 2 tablespoons sugar, divided use
• 2 large eggs
• 3 cups quartered hulled strawberries
• 1/4 cup balsamic vinegar

Recipe

• 1 tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
• 2 mix biscotti crumbs and butter in bowl.
• 3 press mixture evenly onto bottom (not sides) of prepared pan.
• 4 chill 30 minutes.
• 5 preheat oven to 350 degrees.
• 6 using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth.
• 7 add eggs 1 at a time; beat just until blended.
• 8 spread cheese mixture evenly over crust in pan.
• 9 place springform pan in large roasting pan.
• 10 pour enough hot water into roasting pan to come halfway up sides of springform pan.
• 11 bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• 12 transfer cake to rack; cool 1 hour.
• 13 chill overnight.
• 14 (cake can be made 2 days ahead. cover and keep chilled. remove from refrigerator 30 minutes before serving.) mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl.
• 15 let stand at room temperature until juices form, about 30 minutes.
• 16 cut cake into wedges.
• 17 spoon strawberries alongside and serve.