Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries

Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries
Photo by Mark Thomas

Ingredients

  • 12 large strawberries
  • 6 large eggs
  • 2 tablespoons sugar
  • 1 cup sugar
  • 2 8-ounce containers mascarpone cheese
  • 1 ½ tablespoons vanilla extract
  • 1 salt
  • + 16 more ingredients
    • 4 cups fresh rhubarb
    • nonstick vegetable-oil spray
    • 1 ½ tablespoons cornstarch
    • 2 tablespoons all-purpose flour
    • 14 tablespoons water
    • 1 ¼ cups graham cracker crumbs
    • 2 teaspoons grated lemon peel
    • 2 8-ounce packages cream cheese
    • ¾ cup sugar
    • 2 tablespoons fresh lemon juice
    • 6 ounces bittersweet or semisweet chocolate
    • 4 tablespoons unsalted butter
    • ¼ teaspoon ground cinnamon
    • ¾ cup sour cream
    • 1 tablespoon fresh lemon juice
    • 8 strawberries

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...

View full recipe at Epicurious

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