This cheesecake from California’s Wente Vineyards is ethereal and easy. An Italian grandmother might scold you for not using ricotta, but good-quality mascarpone will yield a smoother, richer, and denser cheesecake. Feel free to experiment with different kinds of biscotti such as chocolate, but really, what makes this cheesecake are the balsamic strawberries, which are sweet and tart—the perfect counterpart to the cheesecake’s richness.

　　

Ingredients

Makes 8 to 10 servings

　　

For cake layers

1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)

　　6 tablespoons (3/4 stick) unsalted butter, melted

　　2 pounds cream cheese, at room temperature

　　8 ounces mascarpone cheese

　　1 3/4 cups plus 2 tablespoons sugar

　　2 large eggs

　　3 cups quartered hulled strawberries (about 1 1/2 [12-ounce] baskets)

　　1/4 cup balsamic vinegar

　　Special equipment: 9-inch springform pan with 2 3/4-inch sides

　　

Make cake layers

Step 1

Tightly wrap the outside of the springform pan with 2 layers of heavy-duty foil. Mix the biscotti crumbs and butter in a bowl. Press the mixture evenly onto the bottom (not sides) of the prepared pan. Chill 30 minutes.

　　

Step 2

Preheat the oven to 350°F. Using an electric mixer, beat the cream cheese, mascarpone, and 1 1/4 cups sugar in a large bowl until smooth. Add the eggs 1 at a time; beat just until blended.

　　

Step 3

Spread the cheese mixture evenly over the crust in the pan. Place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves only slightly when the pan is shaken, about 1 hour 10 minutes.

　　

Step 4

Transfer the cake to a rack; cool 1 hour. Chill overnight.

　　

Step 5

Mix the strawberries, remaining 1/2 cup plus 2 tablespoons sugar, and the vinegar in a large bowl. Let stand at room temperature until juices form, about 30 minutes.

　　

Step 6

Cut the cake into wedges. Spoon the strawberries alongside and serve.

　　

Do ahead

Step 7

The CAKE can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.

　　The Epicurious Cookbook