Lighter-than-air Cheesecake with Berries

lighter-than-air cheesecake

Ingredients

• 1-1/2 cups ground cookie crumbs (any hard cookie or biscotti)
• 1 tsp. chopped rosemary
• 6 Tbs. butter, melted
• 2 pounds block cream cheese, room temperature
• 8 oz. mascarpone cheese (substitute 8 oz. of cream cheese or 8 oz. sour cream as needed)
• 1-1/4 cups sugar
• 2 eggs
• 4 cups mixed berries (did you even know you can get strawberries at the 99-cents store?)

Method

1. Wrap the bottom of a 9-inch springform pan with aluminum foil to halfway up the sides of the springform pan. Then do it again, so you have two layers of aluminum foil.
2. Grind cookie crumbs and rosemary in a food processor; add butter and process.  Press into the bottom of the springform pan but not the sides. Chill for a half an hour.
3. In a mixer or with hand-beaters, blend cream cheese, mascarpone, sugar, and eggs.
4. Place cream cheese mixture in the springform pan, smoothing out the top.
5. Place springform pan into a large roasting pan. Pour enough hot water in the pan to reach halfway up the side of the springform pan.
6. Bake 70 minutes. Cheesecake should be ever so slightly browned.
7. Cool an hour, then refrigerate for at least four hours.  Serve with mixed berries.
8. Super easy to make this the day before the party.

Party on a Dime

This article first appeared on colorandaroma.com