Sestri 655 Capitola Road Santa Cruz, CA 95062 For Reservations, please call 831.479.0200 Hours of Operations 5pm to 10pm Monday thru Saturday. Closed Sundays Click here				Chef's Recipes Lemon Mascarpone Cheesecake with Strawberries Plate: 10" round INGREDIENTS: For Filling: Cream Cheese 48 oz. Mascarpone 2 1/2 cups Sugar 1 3/4 cups Eggs 7 ea. Egg yolk 1 ea. Lemon zest and juice 7 ea. Vanilla extract 1 tsp. Salt 1/2 tsp. For Crust: Graham Cracker crumbs 5 cups Butter, melted 1 # For Strawberries: Strawberries, sliced 2 cups Powdered sugar 1/2 cup 16 yr balsamico 1/4 cup Method: 1.     Marinate the strawberries in the sugar and vinegar before service. 2.     Make a strawberry sauce with the tops from the cut berries, and 2 pints of whole berries, 3 cups of water and 1 cups of sugar and a splash of lemon juice and vanilla. Finish it with a bit of cornstarch slurry to thicken slightly. Cool and reserve.   Method: 1.     Spray one sheet tray of cake cups with Vegalene. Mix the crumbs with the butter until moist and well mixed and drop about 1 or 2 tablespoons in each cup and press down with a squirt bottle. 2.     Beat the cream cheese, mascarpone and sugar in the Hobart with the paddle until fluffy and well mixed (scrape the bowl down with a spatula several times). Reduce the speed to 2 and beat in the eggs and then the yolk one at a time until well mixed. Add the zest, juice and vanilla and mix well. 3.     Spray the cups once more with Vegalene on the sides. Use an ice cream scoop to spoon the batter into the cups to fill. 4.     Bake at 325 for 25-30 minutes in a water bath until set (no fan). Remove immediately and cool. Reserve in the fridge, covered once cold.   To Plate: 1.     Pour a circle of anglaise around the center of the plate. Place 2 spoonfuls of the marinated strawberries on the circle. Remove the cake from the cup and place on top. Drizzle the strawberry coulis around and serve.   About Us | Reviews | FAQs | Awards | Links | Sister Businesses (pdf ~5MB)