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Mascarpone cheesecake with Balsamic strawberries


  • Combine the crumbs and butter (adding more melted butter if not moist enough).
  • Then wrap the outside of a springform cake tin well with kitchen foil and press the crumb mixture all over and right into the corners of the base with a spoon. Refrigerate for 30 mins.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Process the cream cheese, mascarpone and 1¼ cups sugar until smooth. Then add the eggs through the feeder tube, one at a time, continually mixing until well incorporated.
  • Spread the cheese mixture over the crumb base. Smooth the top to the edges and place the tin in a large baking tray. Pour hot water half way up the sides of the tin and cook in the oven for about 70 mins until golden, but the cake is slightly wobbly in the centre. Then set aside to cool on a rack.
  • After the cake has been cooking for about 30 mins, toss the strawberries with extra sugar and balsamic to taste, and set aside.
  • When cold, serve the cake on individual plates with a spoonful of strawberries alongside.
  • from the “Epicurious” cookbook


  • 1½ cups crumbs made from almond Biscotti
  • 6 tbsp melted unsalted butter
  • 900 gm soft cream cheese
  • 225 mascarpone cheese
  • 1¼+ cups white sugar
  • 2 large eggs
  • 1 punnet strawberries, hulled & halved lengthways
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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