Name: Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries
Yield: Makes 10 to 12 servings
Ingredients: Nonstick vegetable oil spray; 1 1/4 cups graham cracker crumbs; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1/4 cup (1/2 stick) unsalted butter, melted; 2 8-ounce packages cream cheese, room temperature; 1 cup sugar; 2 8-ounce containers mascarpone cheese,* room temperature; 2 tablespoons all purpose flour; 6 large eggs; 1 1/2 tablespoons vanilla extract; 1 tablespoon fresh lemon juice; 2 teaspoons grated lemon peel; Pinch of salt; 3/4 cup sour cream; 4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds); 8 strawberries, hulled, halved; 3/4 cup sugar; 2/3 cup plus 3 tablespoons water; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons cornstarch; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 12 large strawberries

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Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered StrawberriesMark Thomas

Italy's sweet and buttery-smooth mascarpone cheese adds flavor and creaminess. Begin this cheesecake at least one day ahead.

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