Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries

Health score
3%
Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries
45 min.
12
599kcal

Suggestions


Indulge your sweet tooth with a divine Mascarpone Cheesecake topped with a luscious rhubarb glaze and adorned with chocolate-covered strawberries. This exquisite dessert is a perfect blend of creamy richness and fruity tartness, promising to impress your family and friends with its elegant presentation and remarkable flavor.

As you embark on creating this masterpiece, you'll appreciate the beauty of the fresh ingredients. The smooth mascarpone cheese lends a velvety texture to the cheesecake, while the hints of lemon juice and zest brighten each bite. The crunchy graham cracker crust adds a delightful contrast, ensuring that every layer offers something truly special.

The star of the show, the rhubarb glaze, is a celebration of springtime flavors, perfectly balancing the sweetness of the cheesecake with its tartness. Accompanying this delightful creation are the chocolate-covered strawberries, which not only enhance the overall aesthetic but provide a deliciously decadent touch. Together, they create a symphony of tastes that will leave your taste buds singing.

With a preparation time of just 45 minutes and a little patience in the chilling phase, this cheesecake is as rewarding to make as it is to serve. Whether you're hosting a gathering or simply treating yourself, this Mascarpone Cheesecake will surely become a favorite in your dessert repertoire. Step into your kitchen, and let the magic unfold!

Ingredients

  • tablespoons flour 
  • 1.5 tablespoons cornstarch 
  • 16 ounce cream cheese room temperature
  • large eggs 
  • 1.3 cups graham cracker crumbs 
  • 0.3 teaspoon ground cinnamon 
  • tablespoons juice of lemon fresh
  • teaspoons lemon zest grated
  • 16 ounce mascarpone cheese room temperature
  • cups rhubarb fresh (from)
  • pinch salt 
  • ounces bittersweet chocolate unsweetened chopped (not )
  • 0.8 cup cream sour
  • 12 large strawberries 
  • 0.8 cup sugar 
  • 0.3 cup butter unsalted melted ()
  • 1.5 tablespoons vanilla extract 
  • 0.7 cup water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • sieve
  • double boiler
  • hand mixer
  • springform pan
  • measuring cup

Directions

  1. Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray.
  2. Mix crumbs, sugar, and cinnamon in medium bowl.
  3. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan.
  4. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
  5. Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
  6. Add mascarpone and beat until smooth.
  7. Mix in flour. Beat in eggs 1 at a time.
  8. Mix in vanilla, lemon juice, lemon peel, and salt.
  9. Pour filling into pan.
  10. 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.
  11. Transfer cake to rack and cool completely. Stir sour cream until smooth; spread atop cake. Refrigerate cake overnight.
  12. 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.
  13. Remove from heat; let cool 10 minutes.
  14. 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.
  15. 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.
  16. Pour glaze into small bowl; chill until cold, about 2 hours.
  17. Spread glaze over cheesecake. Refrigerate cheesecake for at least 4 hours and up to 1 day.
  18. Line small baking sheet with waxed paper. Stir chocolate in top of double boiler set over simmering water until smooth.
  19. 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.
  20. Place strawberries around top edge of cake.
  21. Serve.
  22. * Italian cream cheese available at Italian markets and many supermarkets.

Nutrition Facts

Calories599kcal
Protein7.14%
Fat68.48%
Carbs24.38%

Properties

Glycemic Index
25.34
Glycemic Load
15.45
Inflammation Score
-7
Nutrition Score
11.777391412984%

Flavonoids

Cyanidin
0.45mg
Petunidin
0.03mg
Delphinidin
0.08mg
Pelargonidin
6.71mg
Peonidin
0.01mg
Catechin
1.72mg
Epigallocatechin
0.21mg
Epicatechin
0.32mg
Epicatechin 3-gallate
0.28mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.1mg
Kaempferol
0.14mg
Myricetin
0.01mg
Quercetin
0.31mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:598.84kcal
29.94%
Fat:45.54g
70.07%
Saturated Fat:26.17g
163.57%
Carbohydrates:36.49g
12.16%
Net Carbohydrates:33.68g
12.25%
Sugar:23.75g
26.39%
Cholesterol:188.48mg
62.83%
Sodium:245.26mg
10.66%
Alcohol:0.56g
100%
Alcohol %:0.29%
100%
Caffeine:12.19mg
4.06%
Protein:10.69g
21.37%
Vitamin A:1431.82IU
28.64%
Vitamin C:20.66mg
25.04%
Manganese:0.41mg
20.28%
Selenium:13.78µg
19.69%
Calcium:176.15mg
17.62%
Phosphorus:170.55mg
17.06%
Vitamin B2:0.28mg
16.69%
Vitamin K:14.96µg
14.25%
Magnesium:47.29mg
11.82%
Copper:0.24mg
11.82%
Iron:2.03mg
11.26%
Fiber:2.81g
11.24%
Potassium:365.1mg
10.43%
Folate:32.34µg
8.09%
Zinc:1.2mg
8.02%
Vitamin B5:0.77mg
7.74%
Vitamin E:1.03mg
6.87%
Vitamin B12:0.37µg
6.16%
Vitamin B6:0.11mg
5.42%
Vitamin B1:0.07mg
4.78%
Vitamin B3:0.83mg
4.15%
Vitamin D:0.57µg
3.81%
Source:Epicurious