Soon enough, strawberries will begin popping out of the ground. Here is a tasty, foolproof, gluten free cheese cake filled with homemade mascarpone. I like my cheese cake light on the sugar, especially in this situation where the sweet strawberries provide all the sugar-y kick you need. You can sub all fresh strawberries if you have a local bounty. Otherwise, frozen will work for the sauce.
- 1/2 pound of cream cheese, softened
- 1 pound of mascarpone cheese
- 1/2 cup of granulated sugar
- 3 tablespoons of honey
- 2 whole eggs
- 2 cups frozen strawberries
- 1 cup water
- 1 cup sugar
- 10 fresh strawberries, sliced
For the crust:
- Vegetable oil cooking spray
- 2 cups slivered almonds
- 1/4 cup packed light-brown sugar
- 2 tablespoons unsalted butter, melted
- Parchment paper
Heat oven to 325º F. In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust.
Using an electronic mixer with a paddle attachment beat the softened cream cheese with sugar, occasionally scraping the sides with a spatula. When smooth, add the honey and mascarpone cheese. Slowly mix to incorporate, again stopping occasionally to scrape the sides. It is important to not over mix the mascarpone. Add the eggs one at a time until they are incorporated. Scoop the batter into individual oven proof ramekins, and place them into a larger baking dish. Fill the dish with water to reach half way up the ramekins, cover with aluminum foil and bake 35 minutes.
Remove the foil and continue to bake another 10 minutes. Remove from oven and allow to cool before removing them from the baking dish. Refrigerate and serve cold.
In a small sauce pot place frozen strawberries, water, and sugar and bring to a boil. Turn the heat down and gently simmer until the strawberries are soft. Remove from heat, place in a blender and puree until smooth. Set aside to cool. After mixture has cooled, add fresh strawberries.