Dessert 3 out of 3 of Kimba’s “Berry Desserts” Theme Project
To conclude my “Berry Desserts” Theme Project, which I must admit has been quite a lot of fun for me to make all these desserts in one weekend, I have a special treat for all you cheesecake lovers out there. Perhaps I have saved the best recipe for last?

Once again, thanks to my trustworthy Australian Good Food Magazine – I’ve finally decided to make my very first cheesecake. Of course, hubby and I couldn’t possibly eat the whole cake by ourselves. So I’ve chosen to make this cheesecake on a Saturday afternoon with the intention of bringing it to a “Coffee and Cake” gathering at our church pastor’s house on Sunday afternoon the next day (cake needs to be chilled overnight).

I must confess I might’ve not whipped the cream, cheese and sugar long enough which resulted in the end-result texture to be soft and wobbly, and could be a lot firmer, but don’t make the same mistake I did and make sure you beat it long enough and you will end up enjoying an absolutely divine tasting cheesecake. It was a huge hit at afternoon tea, and people kindly gave me really positive feedback, and I was extremely happy with the flavors of the not too sweet creamy cheesecake combined with the natural taste of fresh berries and the raspberry coulis just gave it that extra “oomph” factor. Hope you guys enjoy this recipe as much as I did! I will definitely make this again.

Ingredients:
1/3 cup (80ml) kirsch or Grand Marnier
750g mascarpone
1 1/2 cups (375ml) thickened cream
1/3 cup (75g) firmly packed brown sugar
250g strawberries, hulled, sliced lengthways into thirds, plus extra to serve
100g raspberries, plus extra to serve
8 savoiardi (sponge fingers)
Pure icing sugar, to dust
Raspberry Coulis
250g raspberries
1/4 cup (40g) pure icing sugar
1 tbsp lemon juice

Method:
Grease and line a 20cm round cake pan.

Combine kirsch and 1/3 cup water in a bowl.

Using an electric mixer, beat mascarpone, cream and brown sugar until soft peaks form. Spread one-third of cream mixture over base of prepared pan. Top with half of strawberry slices and half of raspberries, pushing into cream mixture. One at a time, quickly roll 4 of savoiardi in kirsch mixture and place on top of berries, breaking to fit in pan if necessary. Top with half of remaining cream mixture, then remaining strawberry and raspberries. Dip remaining savoiardi in kirsch mixture and repeat layering, finishing with remaining cream mixture.

Cover with plastic wrap and push down gently to remove air pockets. Place on a plate, and place another plate on top. Weigh down with two or three light cans. Chill for 8 hrs or overnight.

Meanwhile, to make raspberry coulis, place all ingredients in a blender and blend until smooth. Strain through a fine sieve, discarding seeds.

Carefully turn cake out onto a serving plate. Top with extra berries, dust with icing sugar and drizzle with raspberry coulis. Serve.

And.. because this cheesecake was such a hit at the afternoon tea, I am now linking it to Food Trip Friday, Friday Potluck and Food Friday… I love a good virtual foodie party! 🙂

Posted by:Kimberly Peterson

47 replies on “Mixed Red Berry Mascarpone Cheesecake

  1. Congratulations, you made the Top 9on Foodbuzz with your previous cake!Just watch…this one will make it too. An absolute “picture perfect” gorgeous mascarpone, cheesecake!Kimba, you amaze me, for someone that's not into dessert!

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  2. WOW!! This one is amazing!! Beyond amazing. I keep forgetting that our seasons are somewhat reversed, and you are making me crave our springtime berries. We live only 1 mile from a lovely strawberry field and they will beging selling them in about 7 weeks (not that I'm counting!!). This will quickly be on our table. I might be able to make it work for New Years!

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  3. Your photography is incredible. Wow. Way to make my mouth start watering uncontrollably . . . =) Cheesecake is my husband's absolute favorite, so I'll have to put this in the line-up for his birthday.

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  4. So beautiful! I normally make cheesecake with a combination of mascarpone and cream cheese – but your version looks so much more delicate…and I can't tell you enough how gorgeous it is.

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  5. that looks absolutely yummy! the last cheesecake that i made was about a decade ago! lol…thanks for linking this to Food Friday! have added your link to last week's list of players, too. 🙂

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