How To Make Strawberries-and-Cream Cheesecake
Surprise yourself with this fruity and rich cheesecake recipe. It combines oven-baked strawberries with a mixture of mascarpone and cream cheese.
- 3tbsplight corn syrup
- 4cupgraham crackers,(about 4 sheets), finely ground
- 3cupsugar,(plus 3 tbsp)
- 3tbspunsalted butter
- 13lbcream cheese,plus 13 oz
- 1vanilla bean
- 8¼ozmascarpone cheese
Preheat oven to 300 degrees F. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat.
Bake until syrup thickens and strawberries turn deep red and shrink slightly. This will be about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
Raise oven temperature to 350 degrees F. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer.
Bake for about 10 minutes, until crust is firm to the touch and has just darkened. Transfer pan to a wire rack, and let crust cool completely.
Reduce oven temperature to 325 degrees F. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy.
Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition.
Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain. This will take about 3 minutes. (Reserve vanilla bean for another use.)
Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula.
Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan.
Bake cheesecake for about 1 hour until set. Remove springform pan from water bath, and transfer to a wire rack to cool.
Refrigerate until cold. This will be at least 4 hours (up to overnight).
- Calories: 2552.82kcal
- Fat: 218.03g
- Saturated Fat: 121.33g
- Trans Fat: 0.16g
- Monounsaturated Fat: 54.97g
- Polyunsaturated Fat: 11.01g
- Carbohydrates: 119.72g
- Fiber: 2.05g
- Sugar: 95.30g
- Protein: 40.20g
- Cholesterol: 720.72mg
- Sodium: 2411.75mg
- Calcium: 642.06mg
- Potassium: 989.37mg
- Iron: 3.99mg
- Vitamin A: 2289.39µg
- Vitamin C: 26.67mg
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