Recipes and Cooking Mascarpone Cheesecake with Strawberry-Rhubarb Compote 3.5 (6) Add your rating & review With a lusciously rich texture and crunchy cookie and hazelnut crust, this mascarpone cheesecake certainly rivals the classic New York version. It's so worth the effort to learn how to make cheesecake from scratch! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 30, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 1 hrs 23 mins Stand Time: 1 hrs Chill Time: 4 hrs Total Time: 6 hrs 53 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 cup amaretti cookies (6 ounces), finely ground (1 1/2 cups) ⅓ cup hazelnuts, finely ground ⅓ cup butter, melted 2 8 ounce packages cream cheese, softened 2 8 ounce containers mascarpone cheese 1 tablespoon all-purpose flour ¾ cup sugar 2 tablespoon lemon juice 3 eggs 1 teaspoon vanilla bean paste or vanilla ⅓ cup sugar ¼ cup water 1 tablespoon finely chopped crystallized ginger 2 cup sliced fresh or frozen rhubarb, thawed 2 cup quartered fresh strawberries Directions Preheat oven to 350°F. Wrap a double layer of foil around bottom and side of a 9-inch springform pan to form a water-tight seal; set aside. In a medium bowl combine ground cookies, ground hazelnuts, and melted butter. Press mixture onto bottom and 1 inch up the sides of the pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack. For filling, in a very large bowl beat cream cheese, mascarpone cheese, and flour with an electric mixer on medium speed until smooth. Add the 3/4 cup sugar and 1 tablespoon of the lemon juice. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla bean paste, beating on low speed just until combined. Carefully pour filling into crust-lined pan, spreading evenly. Place the foil-wrapped springform pan in a roasting pan on the oven rack. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1 1/4 hours. Turn off oven; let cheesecake stand in oven with door closed for 1 hour. Remove cheesecake from water. Cool in pan on wire rack for 15 minutes; loosen crust from sides of pan with a thin metal spatula. Cool for 45 minute more. Remove side of springform pan. Cover and chill cheesecake for 4 to 24 hours before serving. For strawberry-rhubarb compote, in a medium saucepan combine the 1/3 cup sugar, the water, and crystallized ginger. Bring to boiling, stirring to dissolve sugar. Add rhubarb; return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes. Add half of the strawberries. Cook, uncovered, for 3 minutes more. Stir in the remaining strawberries. Remove from heat. Stir in the remaining 1 tablespoon lemon juice. Cool completely. Transfer to a medium bowl; cover and chill until serving time. To serve, cut cheesecake into wedges. Serve with strawberry-rhubarb compote. Rate it Print Nutrition Facts (per serving) 521 Calories 38g Fat 36g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 521 % Daily Value * Total Fat 38g 49% Saturated Fat 20g 100% Cholesterol 156mg 52% Sodium 206mg 9% Total Carbohydrate 36g 13% Total Sugars 32g Protein 7g Vitamin C 16.9mg 85% Calcium 125mg 10% Iron 0.8mg 4% Potassium 197mg 4% Folate, total 21.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.