Strawberry Lemonade Mascarpone Cheesecakes

Strawberry lemonade mascarpone cheesecakes with a creamy and lemony mascarpone filling and a fresh strawberry topping. 

The recipe for these little strawberry lemonade mascarpone cheesecakes makes just enough for two four inch desserts, which makes them perfect for a dinner for two. 

You could also cut them into little wedges for a little taste for everyone in a larger group or for a dessert bar for a brunch, baby shower, or buffet. I actually think these would be a wonderful and elegant treat to serve after a multicourse sit down dinner for four, or even eight! 

P.S. If you love the flavor of lemonade, be sure to try lemonade muffins..... and if you love lemon and strawberries together, try Strawberry Lemonade Cake with a Strawberry Marshmallow Frosting. 

The mascarpone (Italian cream cheese) in the filling adds such an amazing creaminess, and the strawberry topping will remind you of fresh strawberry pie. While I think these are impressive, they are also super easy to make. 

Strawberry season has begun here, and all of the growers' strawberry stands are again set up in every available vacant lot. We usually buy a flat a week because we love these fresh California strawberries so much... and each week they get sweeter and sweeter (and bigger!). 

The first day of spring is perfect timing for making these cheesecakes. 

How to Make Individual Strawberry Lemonade Mascarpone Cheesecakes:

First, you make the strawberry sauce for topping the cheesecakes. All you need is about 4 ounces of sliced fresh or frozen strawberries and about 3 ounces (by weight) of strawberry jam. Puree everything together in a food processor or a blender and then cook the mixture to reduce it down to about 1/4 cup to really concentrate the strawberry flavor. Set aside. 

Next, prepare the crusts. You will need two four-inch mini springform pans or tart pans with removable bottoms. I have both, but prefer the springform pans for this because the sides are not fluted. 

For the crusts, I pulsed together Nairn's Oat Grahams, melted butter, cinnamon, and sugar, and pressed the mixture into the pans and then baked them. The oat grahams were super tasty and crunchy and made a delicious crust. 

While the crust is baking, mix together the lemony mascarpone cheesecake. Combine the mascarpone, sugar, flour, egg yolks, lemon zest, and lemon paste. I used lemon extract paste from Taylor and Colledge, one of our sponsors. 

Once the crusts have cooled, pour the mascarpone mixture into the pans, place the pans on a baking sheet, and bake the mini cheesecakes for about 25 minutes. Let them cool on a wire rack and then for another four hours in the refrigerator. 

Finally, spread the tops of the cheesecakes with half of the strawberry mixture, top with thinly sliced fresh strawberries, and then spread with the rest of the strawberry mixture. Refrigerate for an hour before serving. 

Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D's Books and Cooks!  

Flowers are starting to bloom, the weather is getting warmer, and we're celebrating with spring sweets and a fun giveaway!   

This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring.  So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  

Monday #SpringSweetsWeek Recipes

• Blood Orange Shortbread Cookies from Jolene's Recipe Journal
• Carrot Bundt Cake from Kathryn's Kitchen Blog
• Crystalized Ginger Scones with Sake Poached Asian Pears from The Spiffy Cookie
• Instant Pot Key Lime Cheesecake from Hezzi-D's Books and Cooks
• Key Lime Pie from Blogghetti
• Lemon Blueberry Jelly Roll from That Recipe
• Lemon Posset Tart from Art of Natural Living
• Mocha Cream Puffs from A Kitchen Hoor's Adventures
• Orange Unicorn Doughnuts from Cindy's Recipes and Writings
• Strawberry Chocolate Chip Coffee Cake from Palatable Pastime
• Strawberry Lemonade Mascarpone Cheesecakes from Karen's Kitchen Stories

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

After the recipe, be sure to enter to win! (Sorry, contest is over). 

Plus, please come back next Wednesday and Friday to check out my Mango Cream dessert and my Key Lime Whoopie Pies for Spring Sweets Week. 

Strawberry Lemonade Mascarpone Cheesecakes

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 1 HourInactive time: 5 HourTotal time: 7 Hour

Strawberry lemonade mascarpone cheesecakes with a creamy and lemony mascarpone filling and a fresh strawberry topping.

Ingredients

For the Glaze and Fresh Strawberries

• 4 ounces fresh strawberries
• 3 ounces of strawberry jam
• 2 tablespoons water
• About 20 thin slices of fresh strawberries

For the Crust

• 1/2 cup oat graham or Graham cracker crumbs
• 1 teaspoon sugar
• 1/8 teaspoon cinnamon
• 1 tablespoon melted unsalted butter

For the Cheesecake Filling

• 2/3 cup (5 ounces) mascarpone cheese, room temperature
• 1/4 cup sugar
• 2 teaspoons all purpose flour
• 2 large egg yolks
• 1/2 teaspoon lemon paste
• Zest of 1/2 lemon
• Pinch of salt

Instructions

To Make the Glaze

1. Puree the strawberries, jam, and water in a blender or mini food processor.
2. Bring the mixture to a boil in a small saucepan until it has reduces to 1/4 cup. Let cool and refrigerate.
3. Set aside the sliced strawberries.

To Make the Crust

1. Heat your oven to 325 degrees F.
2. Spray two 4 inch mini springform pans with spray oil.
3. Process the Graham crumbs, sugar, cinnamon, and melted butter in the bowl of a mini food processor (or whisk together in a bowl).
4. Press the crumb mixture into the bottoms of the pans. Place the pans on a baking sheet and bake for 10 minutes.
5. Cool the pans on a wire rack. Leave the oven on to bake the filling.

To Make the Cheesecakes

1. In a medium bowl, using a hand mixer on medium low, mix the mascarpone and sugar until smooth.
2. Add the flour and egg yolks and mix until combined.
3. Add the lemon paste, lemon zest, and salt, and mix until just combined.
4. Divide between the two pans and smooth the tops. Place the pans on a sheet pan and bake at 325 degrees F.
5. Cool on a wire rack.
6. Chill in the refrigerator for at least 4 hours, or overnight.
7. Reheat the glaze in the microwave for about 45 seconds.
8. Spread half of the glaze over the tops of the two cheesecakes. Top with the strawberry slices and spread the rest of the glaze over the strawberries.
9. Chill for at least one hour before serving.

Nutrition Facts

Calories

327.81

Fat (grams)

12.85

Sat. Fat (grams)

6.7

Carbs (grams)

52

Fiber (grams)

8.93

Net carbs

43.07

Sugar (grams)

34.13

Protein (grams)

5.35

Sodium (milligrams)

59.95

Cholesterol (grams)

68.41

https://www.karenskitchenstories.com/2022/03/strawberry-lemonade-mascarpone.html

Karen's Kitchen Stories

cheesecake, mascarpone, strawberries, lemon

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